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COMPENDIUM
Fish, Crustaceans, and Precooked Seafood
2015
15
Compendium of methods for the microbiological examination of foods (576.163 COM 5th ed. Ch. 48 Ref. Treatises&monographs FL2)
Seafood is more perishable than other high-protein foods. In seafood products, changes in flavor, odor, texture, and color reflect the level of freshness. These changes are caused primarily by microbial activity. The initial number and types of bacteria, and storage conditions such as temperature, humidity, and gaseous atmosphere influence the rate of decomposition. Certain seafoods contain high levels of nonprotein nitrogen-containing compounds (e.g., amino acids, trimethylamine oxide, or urea) that are readily available to bacteria...