Abstract
Spoilage is a natural process where the seafood experiences a deterioration, starting with loss of color and taste, followed by changes in texture and color as well as development of off-flavors. The spoilage is mainly due to the action of microorganisms and endogenous enzymes. The numerous biochemical reactions (proteolysis, lipolysis, glycolysis and oxidation) taking place in post-mortem muscle and the main methodologies used to evaluate shelf life – analysis of generated biogenic amines, total volatile bases and trimethylamine, nucleotides and nucleosides, the assessment of changes in color and texture, sensory analysis, sensors for specific properties and the analysis of microorganisms involved – are briefly described in this chapter.
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