The Commission of the European Communities, Council Regulation (EC) N° 2406/96, laying down common marketing standards for certain fishery products. Off J Eur Union L334:1-25 (1996).
The Commission of the European Communities, Commission Regulation (EC) N° 790/2005 of 25 May 2005 amending Council Regulation (EC) No 2406/96, laying down common marketing standards for certain fishery products. Off J Eur Union L132:15-16 (2005).
Luten JB, Introduction to and outcome of the Concerted Action 'Fish Quality Labelling and Monitoring', in Quality of Fish from Catch to Consumer - Labelling, Monitoring and Traceability, ed. by Luten JB, Oehlenschläger J and Olafsdottir G. Wageningen Academic Publishers, Wageningen, pp. 33-42 (2003).
Cardenas Bonilla A, Sveinsdottir K and Martinsdottir E, Development of Quality Index Method (QIM) scheme for fresh cod (Gadus morhua) fillets and application in shelf life study. Food Control 18:352-358 (2007).
Triqui R and Bouchriti N, Freshness assessments of Moroccan sardine (Sardina pilchardus): Comparison of overall sensory changes to instrumentally determined volatiles. J Agric Food Chem 51:7540-7546 (2003).
Duflos G, Leduc F, N'Guessan A, Krzewinski F, Kol O and Malle P, Freshness characterisation of whiting (Merlangius merlangus) using an SPME/GC/MS method and a statistical multivariate approach. J Sci Food Agric 90:2568-2575 (2010).
Gram L and Huss HH, Microbiological spoilage of fish and fish products. Int J Food Microbiol 33:121-137 (1996).
Olafsdottir G, Jonsdottir R, Lauzon HL, Luten J and Kristbergsson K, Characterization of volatile compounds in chilled cod (Gadus morhua) fillets by gas chromatography and detection of quality indicators by an electronic nose. J Agric Food Chem 53:10140-10147 (2005).
Visciano P, Schirone M, Tofalo R and Suzzi G, Biogenic amines in raw and processed seafood. Frontiers Microbiol 3:1-10 (2012).
Hyldig G, Martinsdóttir E, Sveinsdóttir K, Schelvis R and Bremner A, Quality index methods, in Handbook of Seafood and Seafood Products Analysis, ed. by Nollet LML and Toldrá F. CRC Press, Boca Raton, pp. 463-480 (2010).
Malle P and Tao S, Rapid quantitative determination of trimethylamine using steam distillation. J Food Prot 50:756-760 (1987).
Leduc F, Tournayre P, Kondjoyan N, Mercier F, Malle P, Kol O et al., Evolution of volatile odorous compounds during the storage of European seabass (Dicentrarchus labrax). Food Chem 131:1304-1311 (2012).
Koutsoumanis K, Giannakourou M, Taoukis P and Nychas G, Application of shelf life decision system (SLDS) to marine cultured fish quality. Int J Food Microbiol 73:375-382 (2002).
Olafsdottir G, Nesvadba P, Di Natale C, Careche M, Oehlenschläger J, Tryggvadóttir SV et al., Multisensor for fish quality determination. Trends Food Sci Technol 15:86-93 (2004).
Huss HH, Quality and Quality Changes in Fresh Fish. FAO Fisheries Technical Paper 348. FAO, Rome (1995).
The Commission of the European Communities, Council Regulation (EC) No 2074/2005 of 5 December 2005, laying down implementing measures for certain products under Regulation (EC) No 853/2004. Off J Eur Union L338:36 (2005).
Castro P, Padrón JCP, Cansino MJC, Velázquez ES and Larriva RMD, Total volatile base nitrogen and its use to assess freshness in European sea bass stored in ice. Food Control 17:245-248 (2006).
Gram L and Dalgaard P, Fish spoilage bacteria - Problems and solutions. Curr Opin Biotechnol 13:262-266 (2002).
Dalgaard P, Modelling of microbial activity and prediction of shelf life for packed fresh fish. Int J Food Microbiol 26:305-317 (1995).
Austin B, The bacterial microflora of fish. Sci World J 2:558-572 (2002).
Chaillou S, Chaulot-Talmon A, Caekebeke H, Cardinal M, Christieans S, Denis C et al., Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage. ISME J 9:1105-1118 (2015).
Dalgaard P, Mejlholm O and Huss HH, Conductance method for quantitative determination of Photobacterium phosphoreum in fish products. J Appl Microbiol 81:57-64 (1996).
Czjzek M, Dos Santos J-P, Pommier J, Giordano G, Méjean V and Haser R, Crystal structure of oxidized trimethylamine-oxide reductase from Shewanella massilia at 2.5 Å resolution. J Mol Biol 284:435-447 (1998).
Méjean V, Iobbi-Nivol C, Lepelletier M, Giordano G, Chippaux M and Pascal M-C, TMAO anaerobic respiration in Escherichia coli: Involvement of the tor operon. Mol Microbiol 11:1169-1179 (1994).
Dos Santos J-P, Iobbi-Nivol C, Couillault C, Giordano G and Méjean V, Molecular analysis of the trimethylamine N-oxide (TMAO) reductase respiratory system from a Shewanella species. J Mol Biol 284:421-433 (1998).
Dunn AK and Stabb EV, Genetic analysis of trimethylamine N-oxide reductases in the light organ symbiont Vibrio fischeri ES114. J Bacteriol 190:5814-5823 (2008).
Duflos G, Theraulaz L, Giordano G, Mejean V and Malle P, Quantitative PCR method for evaluating freshness of whiting (Merlangius merlangus) and plaice (Pleuronectes platessa). J Food Prot 73:1344-1347 (2010).
Giordano G, Dos Santos J-P and Mejean V, Nucleotide sequences derived from genes coding for trimethylamine N-oxide reductase, uses thereof in particular for detecting bacteria. Institut National de la Propriété Industrielle. French Patent WO 0120030A2 (2001).
Dehaut A, Midelet-Bourdin G, Brisabois A and Duflos G, Phenotypic and genotypic characterization of H2S-positive and H2S-negative strains of Shewanella baltica isolated from spoiled whiting (RefMerlangius merlangus). Lett Appl Microbiol 59:542-548 (2014).
Robert-Pillot A, Copin S, Gay M, Malle P and Quilici ML, Total and pathogenic Vibrio parahaemolyticus in shrimp: Fast and reliable quantification by real-time PCR. Int J Food Microbiol 143:190-197 (2010).
Charif D and Lobry JR, SeqinR 1.0-2: A contributed package to the R project for statistical computing devoted to biological sequences retrieval and analysis, in Structural Approaches to Sequence Evolution, ed. by Bastolla U, Porto M, Roman HE and Vendruscolo M. Springer, NY, pp. 207-232 (2007).
Tapi A, Chollet-Imbert M, Scherens B and Jacques P, New approach for the detection of non-ribosomal peptide synthetase genes in Bacillus strains by polymerase chain reaction. Appl Microbiol Biotechnol 85:1521-1531 (2010).
Rodriguez-Lazaro D and Hernandez M, Real-time PCR in food science: Introduction, in Real-time PCR in Food Science Current Technology and Application, ed. by Rodriguez-Lazaro D. Caister Academic Press, Norfolk, UK, pp. 3-19 (2013).
Jullien N, Amplifix 1.6.2 by Nicolas Jullien (2013). Available: http://crn2m.univ&-mrs.fr/pub/amplifx&-dist [May 2013].
Anonymous, Oligoanalyzer 3.1 by Integrated DNA Technologies, Inc. (2008). Available: http://eu.idtdna.com/analyzer/Applications/OligoAnalyzer/ [September 2013].
Huang X and Madan A, CAP3: A DNA sequence assembly program. Genome Res 9:868-877 (1999).
Leduc F, Krzewinski F, Le Fur B, N'Guessan A, Malle P, Kol O et al., Differentiation of fresh and frozen/thawed fish, European sea bass (Dicentrarchus labrax), gilthead seabream (Sparus aurata), cod (Gadus morhua) and salmon (Salmo salar), using volatile compounds by SPME/GC/MS. J Sci Food Agric 92:2560-2568 (2012).
Fagan J, Gormley TR and Uí Mhuircheartaigh M, Effect of modified atmosphere packaging with freeze-chilling on some quality parameters of raw whiting, mackerel and salmon portions. Innov Food Sci Emerg Technol 5:205-214 (2004).
Özogul F, Polat A and Özogul Y, The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus). Food Chem 85:49-57 (2004).
Dalgaard P, Qualitative and quantitative characterization of spoilage bacteria from packed fish. Int J Food Microbiol 26:319-333 (1995).
Roth B, Kramer L, Skuland AV, Løvdal T, Øines S, Foss A et al., The shelf life of farmed turbot (Scophthalmus maximus). J Food Sci 79:1568-1574 (2014).
Martínez N, Martín MC, Herrero A, Fernández M, Alvarez MA and Ladero V, qPCR as a powerful tool for microbial food spoilage quantification: Significance for food quality. Trends Food Sci Technol 22:367-376 (2011).
Monis PT, Giglio S and Saint CP, Comparison of SYTO9 and SYBR Green I for real-time polymerase chain reaction and investigation of the effect of dye concentration on amplification and DNA melting curve analysis. Anal Biochem 340:24-34 (2005).
Eischeid AC, SYTO dyes and EvaGreen outperform SYBR Green in real-time PCR. BMC Res Notes 4:263 (2011).
Wunderlichová L, Buňková L, Koutný M, Valenta T and Buňka F, Novel touchdown-PCR method for the detection of putrescine producing Gram-negative bacteria in food products. Food Microbiol 34:268-276 (2013).
Rodríguez-Lázaro D, Lombard B, Smith H, Rzezutka A, D'Agostino M, Helmuth R et al., Trends in analytical methodology in food safety and quality: monitoring microorganisms and genetically modified organisms. Trends Food Sci Technol 18:306-319 (2007).
Cook N, de Ridder GA, D'Agostino M and Taylor MB, Internal amplification controls in real-time polymerase chain reaction-based methods for pathogen detection, in Real-time PCR in Food Science Current Technology and Application, ed. by Rodriguez-Lazaro D. Caister Academic Press, Norfolk, UK, pp. 35-42 (2013).