The Spoilage of Fish and its Preservation by Chilling

Publisher Summary This chapter reviews existing scientific and technical data concerning the various factors affecting the spoilage of “wet” fish and the retention of quality by chilling, and to indicate where knowledge is insufficient and further research is required, and to suggest possibilities of improving current industrial practice in handling and storage. It is largely concerned with spoilage as affected by bacteria. In spoilage, there is interaction between bacteria on the one hand and the chemical and physical composition of the fish on the other. The chapter discusses the bacteriology and biochemistry of spoilage and a broad account is given of the spoilage of fish as it is normally perceived by the senses. The chapter tabulates the best existing data concerning the flora of freshly caught marine fish, indicating the frequency of occurrence of various groups and its group distribution. The influence of temperature upon the growth and biochemical action of marine bacteria has been reviewed. A general description has been given of the course of spoilage, of the marine bacteria mainly responsible and of the biochemistry of spoilage.