The Action of Pseudomonas on Fish Muscle: 1. Organisms Responsible for Odours Produced During Incipient Spoilage of Chilled Fish Muscle

Abstract

Odors characteristic of the earlier stages of spoilage of chilled fish muscle have been reproduced by inoculating sterile fish and fish media with pure cultures of bacteria isolated from fish. These organisms belong to the genus Pseudomonas and the majority are neither proteolytic nor break down trimethylamine oxide. They are chiefly achromogenic, although a few green pigmented species are included. Odor production appears not to be inhibited by NaNO2. Similar odors, produced by similar types of organisms, have been observed in the past on dairy products, eggs, meat, poultry and other protein foods held in cold storage.