The Action of Pseudomonas on Fish Muscle: 1. Organisms Responsible for Odours Produced During Incipient Spoilage of Chilled Fish Muscle

作者：Charles H. Castell, Maxine F. Greenough · 发表于：Journal of the Fisheries Research Board of Canada · 年份：1957 · DOI：10.1139/f57-020 · 被引用次数：39 · 研究领域：Meat and Animal Product Quality、Advanced Chemical Sensor Technologies、Aquaculture disease management and microbiota

Many of the odours characteristic of the earlier stages of spoilage of chilled fish muscle have been reproduced by inoculating sterile fish and fish media with pure cultures of bacteria isolated from fish. These organisms belong to the Pseudomonas and the majority are neither proteolytic nor break down trimethylamine oxide. They are chiefly achromogenic, although a few green pigmented species are included. Odour production by these organisms appears not to be inhibited by sodium nitrite. Similar odours, produced by similar types of organisms, have been observed in the past on dairy products, eggs, meat, poultry and other protein foods held in cold storage.