Specific Spoilage Organisms (SSOs) in Fish

Abstract

Fresh and minimally processed fish and seafood spoil due to the action of a consortium of microorganisms, the so-called specific spoilage organisms (SSOs) that have the ability to dominate and produce metabolites that directly affect the sensory properties of the product, resulting in its rejection by the consumers. The selection of SSOs is affected by fish origination, processing, and storage conditions and various implicit factors such as antagonism for nutrients and microbial interactions. The metabolic products of SSOs causing the spoilage are various volatile compounds that mainly come from the assimilation of nonprotein-nitrogen of fish flesh. Qualitative and quantitative determination of SSOs is of great interest, and current molecular techniques provide us with powerful tools for exploring the diversity and dynamics of SSOs. The inhibition of SSOs by applying appropriate preservation strategies can retain fish freshness and extend shelf life. Elucidation of SSOs' metabolic potential and activity and the estimation of the growth and population level provide us with tools for rapid evaluation of fish freshness/spoilage status and remaining shelf life. © 2017 Elsevier Ltd. All rights reserved.