SPOILAGE INDICATOR

The chemical spoilage indicators of total volatile base nitrogen (TVB-N) and trimethylamine (TMA) first became evident in the chilled samples on storage days 9-13 and not until on day 15 for superchilled pre rigor muscle (both salted and non salted). It could therefore be seen that superchilling had a positive effect on the slowing down the spoilage of the fish. 

EC considers intelligent materials and articles materials and articles which monitor the condition of packaged food or the environment surrounding the food . The present literatme review outlines the IP concepts including integrity indicator (II), freshness indicator (FI) (that is food spoilage indicator (FSI), ripeness indicator (RPI), and rancidity indicator (RCI)), time-temperature indicator (TTI) and radio frequency identification (RFID). 

However, inoculum size alone is not always a rehable indicator of likely spoilage potential. A very low level of s, aggressive pseudomonads in a weakly preserved solution may suggest a greater risk than tablets containing fairly high numbers of fungal and bacterial spores. 

Lactic acid is generally present in spoiled canned, nonfermented vegetables, and it has been suggested that this can serve as a good indicator of microbial spoilage in this type of foods (Ackland and Reeder 1984). 

Ackland MR and Reeder JE. 1984. A rapid chemical spot test for the detection of lactic acid as an indicator of microbial spoilage in preserved foods. J Appl Bacteriol 56 415—419. 

Decomposition of tuna and other scombroid marine fish (albacore, bonito, mackerel, sardines, etc.) is usually characterized by the formation of high levels of histamine (1- ) > sometimes in excess of 5 mg per g of loin tissue. Since fresh tuna has essentially no free histamine (j4- ), the presence of histamine is considered to be an indication of decomposition (8-10), Histamine is particularly suitable as an indicator of prior spoilage in canned tuna ( 2, 11-13)... 

Studies indicated that identification of spoiled seafood products by sensory evaluation is due to detection of putrefied odor associated with spoilage (8). Rapid detection of spoilage with sensory evaluation results from microbial action due temperature abuse or high initial levels of microorganisms (9). 

Magan, N., Evans, P. (2000) Volatiles as an indicator of fungal activity and differentiation between species, and the potential use of electronic nose technology for early detection of grain spoilage. J. Stored Prod. Res. 36 319-340. 

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