Ecology and Biodiversity Centre, Institute for Marine and Antarctic Studies (IMAS), University of Tasmania, Launceston, Australia.
Ecology and Biodiversity Centre, Institute for Marine and Antarctic Studies (IMAS), University of Tasmania, Launceston, Australia.
Int J Food Microbiol. 2018 Sep 2;280:87-99. doi: 10.1016/j.ijfoodmicro.2017.12.029. Epub 2018 Jan 6.
Seafood comprising of both vertebrate and invertebrate aquatic organisms are nutritious, rich in omega-3 fatty acids, essential vitamins, proteins, minerals and form part of healthy diet. However, despite the health and nutritional benefits, seafood is highly perishable. Spoilage of seafood could be as a result of microbial activity, autolysis or chemical oxidation. Microbial activity constitutes more spoilage than others. Spoilage bacteria are commonly Gram negative and produce off odours and flavours in seafood as a result of their metabolic activities. Storage temperature, handling and packaging conditions affect microbial growth and thus the shelf-life of seafood. Due to the complexity of the microbial communities in seafood, culture dependent methods of detection may not be useful, hence the need for culture independent methods are necessary to understand the diversity of microbiota and spoilage process. Similarly, the volatile organic compounds released by spoilage bacteria are not fully understood in some seafood. This review therefore highlights current knowledge and understanding of seafood spoilage microbiota, volatile organic compounds, effects of storage temperature and packaging conditions on quality of seafood.
海鲜包括脊椎动物和无脊椎水生生物，它们营养丰富，富含欧米伽-3 脂肪酸、必需维生素、蛋白质、矿物质，是健康饮食的一部分。然而，尽管海鲜具有健康和营养方面的益处，但它也极易变质。海鲜变质可能是由于微生物活动、自溶或化学氧化所致。微生物活动比其他因素更容易导致变质。变质细菌通常为革兰氏阴性菌，由于其代谢活动会在海鲜中产生异味和异味。储存温度、处理和包装条件会影响微生物的生长，从而影响海鲜的保质期。由于海鲜中微生物群落的复杂性，依赖培养的检测方法可能并不适用，因此需要使用非培养方法来了解微生物群和变质过程的多样性。同样，一些海鲜中释放的挥发性有机化合物的性质也不完全清楚。因此，本综述重点介绍了当前对海鲜变质微生物群、挥发性有机化合物、储存温度和包装条件对海鲜质量影响的认识和理解。
