Preparation of a bilayer edible film incorporated with lysozyme and its effect on fish spoilage bacteria

2020 ◽  
Vol 40 (5) ◽  
Author(s):  
Qiuying Li ◽  
Jinxiu Xu ◽  
Dongdong Zhang ◽  
Keli Zhong ◽  
Tong Sun ◽  
...  
Keyword(s):  
Edible Film ◽  
Fish Spoilage ◽  
Spoilage Bacteria

Chemical Inhibition of Growth of Fish Spoilage Bacteria

1944 ◽  
Vol 6c (3) ◽  
pp. 257-266 ◽  
Author(s):  
H. L. A. Tarr
Keyword(s):  
Fish Muscle ◽  
Ethyl Formate ◽  
Ethylene Dichloride ◽  
Sodium Chlorite ◽  
Inhibition Of Growth ◽  
Fish Spoilage ◽  
Spoilage Bacteria ◽  
Pure Cultures ◽  
Chloramine T ◽  
Chemical Inhibition

Inhibition of the growth of fish spoilage bacteria in naturally contaminated fish muscle, and in some instances of pure cultures of such organisms cultivated on laboratory media, by penicillic acid, 4-methoxy-2:5 toluquinone, methyl formate, ethyl formate, ethylene oxide, propylene oxide, methyl ether, ethyl ether, chloroform, ethylene dichloride, ethyl chloride, 1:4 dioxane, Chloramine B, Chloramine T, a mixture of isomeric glycerol formais, sodium chlorite, sodium benzoate, sodium nitrite, and one patent fish preservative was investigated. The results are discussed and are summarized in detail.

The Surface Concept in Measurement of Fish Spoilage

1942 ◽  
Vol 6a (1) ◽  
pp. 53-62 ◽  
Author(s):  
A. J. Wood ◽  
G. J. Sigurdsson ◽  
W. J. Dyer
Keyword(s):  
Human Consumption ◽  
Plate Method ◽  
Fish Products ◽  
Surface Ph ◽  
Contact Plate ◽  
Fish Spoilage ◽  
Spoilage Bacteria ◽  
Composite Samples ◽  
Surface Changes

The contact plate method as used for cod muscle has revealed that the major changes rendering fish unfit for human consumption can be attributed almost entirely to surface pollution of the fish with spoilage bacteria. This is confirmed by three chemical tests, trimethylamine, tyrosine, and surface pH. The relative rates of increase in all three are much greater at the surface than in the interior of cod and haddock fillets. The more rapid surface changes are taken as evidence that tests for spoilage in fish products should be based on samples from the surface of the products and not from composite samples.

scholarly journals Antibacterial Activity of Zataria multiflora Boiss Essential Oil against Some Fish Spoilage Bacteria

2017 ◽  
Vol 2 (4) ◽  
pp. 220-225 ◽  
Author(s):  
Saber Barkhori-Mehni ◽  
Saeed Khanzadi ◽  
Mohammad Hashemi ◽  
Mohammad Azizzadeh ◽  
◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Zataria Multiflora ◽  
Fish Spoilage ◽  
Spoilage Bacteria

Action of Nitrates and Nitrites on Bacteria

1944 ◽  
Vol 6c (3) ◽  
pp. 233-242 ◽  
Author(s):  
H. L. A. Tarr
Keyword(s):  
Culture Medium ◽  
Fish Muscle ◽  
Experimental Conditions ◽  
Acid Ph ◽  
Fish Spoilage ◽  
Spoilage Bacteria

The amount of NaNO2 formed by reduction of NaNO3 by growing heterotrophic fish spoilage bacteria depended largely on the pH of the culture medium used. Thus NaNO2 formation was strongly inhibited in media controlled at acid pH, but amounts as high as 6,950 p.p.m. were formed when the pH was permitted to rise unchecked. NaNO3, in presence or absence of 200 p.p.m. of NaNO2, had either a very trivial effect, or no effect, on the growth of fish spoilage bacteria in broth medium or fish muscle, and it was either not, or but feebly, reduced in fish muscle under the experimental conditions.

Rapid quantitative monitoring method for the fish spoilage bacteria Pseudomonas

2008 ◽  
Vol 10 (11) ◽  
pp. 1357 ◽  
Author(s):  
Eyjólfur Reynisson ◽  
Hélène Liette Lauzon ◽  
Hannes Magnusson ◽  
Guðmundur Óli Hreggvidsson ◽  
Viggó Thor Marteinsson
Keyword(s):  
Monitoring Method ◽  
Fish Spoilage ◽  
Quantitative Monitoring ◽  
Spoilage Bacteria
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