Molecular identification of the dominant microbiota and their spoilage potential in shrimp and ray Research Institute for Agriculture, Fisheries and Food
What kind of microorganisms and produced metabolites are responsible for fish spoilage? How can we identify and qualify the presence of these microorganisms? Based on the microbial analysis of specific fish species we should be able to predict the remaining shelf life better. Fresh and lightly preserved fish and fishery products/shellfish spoil relatively fast, resulting in the typical unpleasant ...