Fish Spoilage
Fish Spoilage
Fish Spoilage
SPOILAGE CONCEPT
A series of complicated metabolic process
Enzymes and bacteria
Undesirable or unacceptable
Changes in sensory characteristics.
Fish Die
Rigor Mortis
Autolysis
Microbial Activity
Spoilage
RIGOR MORTIS
Aerial oxidation
Muscle softing
Rigor mortis
Glycolysis
Autolytic enzyme action and flavor changes (Necleotide
degradation)
Belly bursting
Color changes
Autolytic spoilage (Enzymatic)
Formation of ammonia
Formation of TMA
Histamine formation
Indole production
Other volatile sulphur compounds
Microbial spoilage
Substrate and off-odour/off-flavour compounds produced by bacteria
during spoilage of fish
1. Escherichia coli
2. Proteus
3. Serratia
4. Sarcina
5. Clostridium
Lipid oxidation is a major cause of deterioration and spoilage for the pelagic fish
species such as mackerel and herring with high oil/fat content stored fat in their flesh
Lipid oxidation involves a three stage free radical mechanism: initiation, propagation
and termination
In fish, lipid oxidation can occur enzymatically or non-enzymatically.
The enzymatic hydrolysis of fats by lipases is termed lipolysis (fat deterioration).
During this process, lipases split the glycerides forming free fatty acids which are
responsible for: (a) common offflavour, frequently referred to as rancidity and (b)
reducing the oil quality
The enzymes involved are the lipases present in the skin, blood and tissue. The main
enzymes in fish lipid hydrolysis are triacyl lipase, phospholipase A2 and phospholipase
Phases of spoilage
.
CHANGES IN EATING QUALITY OF FISH IN ICE
Phase 1
The fish is very fresh and has a sweet, seaweedy and delicate taste.
Phase 2
There is a loss of the characteristic odour and taste.
Phase 3
There is sign of spoilage and a range of volatile, unpleasant-smelling
substances is produced depending on the fish species and type of spoilage
(aerobic, anaerobic).
One of the volatile compounds may be trimethylamine (TMA) derived from
the bacterial reduction of trimethyl-aminoxide (TMAO).
TMA has a very characteristic "fishy" smell.
At the beginning of the phase the off-flavour may be slightly sour, fruity
and slightly bitter, especially in fatty fish.
During the later stages sickly sweet, cabbage-like, ammoniacal,
sulphurous and rancid smells develop.
The texture becomes either soft and watery or tough and dry.
Phase 4
The fish can be characterized as spoiled and putrid
Evidence of Fish spoilage