Can spoilage bacteria cause blackspot (melanosis) in stored prawns?

Letters in Applied Microbiology

Volumn 27, Issue 1, 1998, Pages 5-8

  Chinivasagam, H N ^a   Bremner, H A ^a,b   Reeves, R ^a  

^a DEPARTMENT OF AGRICULTURE AND FISHERIES   (Australia)

^b TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; SHELLFISH;

ARTIFICIAL MEDIUM; BACTERIAL PRODUCTION; BROWN COLOR;

AMINO ACIDS;

MELANIN; PIGMENT; SULFUR DIOXIDE; TYROSINE;

ARTICLE; MELANOSIS; NONHUMAN; PSEUDOMONAS; SHEWANELLA PUTREFACIENS;

BACTERIA (MICROORGANISMS); DECAPODA (CRUSTACEA); PSEUDOMONAS; PSEUDOMONAS FRAGI; SHEWANELLA PUTREFACIENS;

EID: 0031850668     PISSN: 02668254     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1472-765X.1998.00373.x     Document Type: Article

References (13)

1. Chinivasagam, H.N., Bremner, H.A., Thrower, S. J. and Nottingham, S.M. (1996) Spoilage pattern of five species of Australian prawns: deterioration is influenced by mode of storage. Journal of Aquatic Food Product Technology 5, 25-50.
2. Chinivasagam, H.N., Bremner, H.A., Wood, A.F. and Nottingham, S.M. (1998) Volatile components associated with bacterial spoilage of tropical prawns. International Journal of Food Microbiology 42, in press.
3. Dall, W. and Smith, D.M. (1987) Changes in the protein-bound and free amino acids in the muscle of the tiger prawn Penaeus esculentus during starvation. Marine Biology 95, 509-520.
4. Hirano, T., Yamaguchi, M., Shirai, T., Suzuli, T. and Suyama, M. (1992) Free amino acids, trimethylamine oxide, and betaines of the raw and boiled meats of mantis shrimp Oratosquilla oratolia. Nippon Suissan Gakkaish 58, 973.
5. Mathew, A.G. and Parpia, H.A.B. (1971) Food browning as a polyphenol reaction. Advances in Food Research 19, 75-145.
6. McEvily, A.J., Iyengar, R. and Otwell, W.S. (1991) Sulfite alternative prevents shrimp melanosis. Food Technology 45, 80-86.
7. McEvily, A.J., Iyengar, R. and Otwell, W.S. (1992) Inhibition of enzymatic browning in foods and beverages. Critical Reviews in Food Science and Nutrition 32, 253-273.
8. Ogawa, M., Magalhaes-Neto, E. de O., Aguiar-Junior, O. and Kozima, T.T. (1984) Incidence of melanosis in the integumentary tissue. Bulletin of the Japanese Society of Scientific Fisheries 50, 471-475.
9. Slattery, S.L., Williams, D.J. and Bremner, H.A. (1992) An alternative to meta? Australian Fisheries 51, 30-31.
10. Slattery, S.L., Williams, D.J. and Nottingham, S.M. (1991) Factors influencing the use of sulphite for the prevention of blackspot in prawns. Food Australia 43, 311-313.
11. Smith, L.G. (1980) Cost of controlling 'black spot' repaid in better prawn prices. Australian Fisheries 39, 49-53.
12. Wiechhold, U., Seiler, H., Busse, M. and Klostermeyer, H. (1988) Rotverfärbungen bei cäse und deren ursachen. Deutsche Milchwirtschaft 46, 1671-1675.
13. Yamagata, M. and Low, L.K. (1995) Banana shrimp, Penaeus merguiensis, quality changes during iced and frozen storage. Journal of Food Science 60, 721-726.