fish information

spoillage of fish 
fish  (both freash ) water and salt water contain high levels of 
proteins and nitrogenous constituents with low fat content and practically no carbohydrate.fresh fish and iced fish are spoilted 
by bacteria while salted  fish is mainly spoilted  by fungus and molds . pseudomonas , acinetobacter  and moraxella are primarily 
involved in bacterial spoilted of fresh fish . in addition to it intestinal bacteria of fish and native proteolytic enzymes 
are also contributing to the spoilage and develop sliminness and 
off -odours. hence fish need to be eviscerated immediatly after capture.

shell fish such as shrimp lobster crayfish and crab undergo bacterial spoilage by pseudomonas , acineto bacter vibrio and moraxella spp.
crab meat is spoilted by acinetobacter, pseudomonas and moraxella 
at low temperature and by proteus spp. 

at high temperature mollusks such as cyster clam squid and scallops contain higher carbohydrate content compared to other

sea foods and undergo fermentative type of spoilage.

microbial load is mainly depends on the quality of the water from 
which fish get harvested. due to unhygienic handling feacal coliforms, faecal streptococci and staphylococcus  aureus may be 

incorporated into the products. sea foods may also be the source for
pseudomonas spp,