Consulta: creatorFacets:"Cornet, Josiane"
Registros recuperados: 33
Data/hora: 10/06/2024 03:40:49

Préparation de crevettes (Pandalus borealis) cuites décortiquées en saumure. Intérêt de l'ionisation préalable des crevettes et de l'incorporation d'acide benzoïque dans le produit fini.
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Vallet, Jean-luc; Cornet, Josiane; Knockaert, Camille.
Chaque année, plus de 400 tonnes de crevettes Pandalus borealis sont importées du Danemark, soit sous forme congelée, soit pour l'essentiel préparée en saumure. Dans la majorité des cas, les sociétés françaises importent ces produits pour une revente directe, ou éventuellement après reconditionnement en contenants plus petits et étiquetage à leur marque. De par la réglementation, aucune société française n'est actuellement en mesure de fabriquer de tels produits. En effet cette préparation en saumure est une semi-conserve à entreposer au froid (+ 4°C) qui fait appel, outre à l'acide citrique, à l'acide benzoïque et parfois à l'aeide sorbique pour assurer une conservation de 4 à 9 semaines. En France l'acide benzoïque est autorisé pour la seule conservation...
Tipo: Text
Ano: 1986
URL: http://archimer.ifremer.fr/doc/00119/22993/20824.pdf

Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Mace, Sabrina; Cardinal, Mireille; Jaffres, Emmanuel; Cornet, Josiane; Lalanne, Valerie; Chevalier, Frederique; Serot, Thierry; Pilet, Marie-france; Dousset, Xavier; Joffraud, Jean-jacques.
The spoilage potential of isolates belonging to five bacterial groups/species (Shewanella baltica, Carnobacterium maltaromaticum, Aeromonas salmonicida, Vibrio sp., “other Gamma-Proteobacteria” [containing one strain of Pseudoalteromonas sp. and one strain of Psychrobacter sp.]) isolated from spoiled cooked and whole tropical shrimp stored under modified atmosphere packaging (MAP) was evaluated by inoculation into ionized cooked and peeled tropical shrimp followed by storage for 32 days at 8°C. Microbial growth and sensory changes were monitored during the storage period. The major spoilage bacterial isolate groups were C. maltaromaticum and S. baltica. In order to characterize their spoilage potential further and to study the effect of their interactions,...
Tipo: Text
Palavras-chave: Spoilage potential; Bacterial interaction; Specific spoilage organism; Cooked tropical shrimp; Volatile compounds.
Ano: 2014
URL: https://archimer.ifremer.fr/doc/00168/27926/26200.pdf

Characterisation of the spoilage microbiota in raw salmon (Salmo salar) steaks stored under vacuum or modified atmosphere packaging combining conventional methods and PCR–TTGE
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Mace, Sabrina; Cornet, Josiane; Chevalier, Frederique; Cardinal, Mireille; Pilet, Marie-france; Dousset, Xavier; Joffraud, Jean-jacques.
In order to characterise the spoilage related to microbiota of raw salmon, a combination of culture-dependent and -independent methods, including PCR–TTGE, was used to analyse 3 raw salmon batches stored for 3 days at chilled temperature in modified atmosphere packaging (MAP) (50% CO2/50% N2) or under vacuum. Sensory evaluation, microbiological enumeration and chemical analysis were performed after 3, 7 and 10 days of storage. At the onset of spoilage, 65 bacterial isolates were picked from the plates. Thus, 13 different genera or species were identified by phenotypic and molecular tests: Serratia spp., Photobacterium phosphoreum, Yersinia intermedia, Hafnia alvei, Buttiauxella gaviniae, Pseudomonas sp., Carnobacterium maltaromaticum, Carnobacterium...
Tipo: Text
Palavras-chave: Seafood; Culture-independent method (PCR-TTGE); Sensory analysis; Photobacterium phosphoreum; Lactococcus piscium.
Ano: 2012
URL: https://archimer.ifremer.fr/doc/00052/16277/13779.pdf

Seasonal variation of physical, chemical and sensory characteristics of sea bream (Sparus aurata) reared under intensive conditions in Southern Europe
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Cardinal, Mireille; Cornet, Josiane; Donnay-moreno, Claire; Gouygou, Jean-paul; Berge, Jean-pascal; Rocha, E.; Soares, S.; Escorcio, C.; Borges, P.; Valente, L. M. P.
This study describes the variability of important quality traits in gilthead sea bream produced under intensive conditions in Southern Europe and purchased in a French market (Nantes). Chemical, sensory and histological characteristics were performed on 18 samples delivered over a year. All fish presented far lower dioxin and DL-PCBs or heavy metals concentrations than the maximum limit level set by EC Regulation, being totally safe for human consumption. Fat content and nutritional values reflected by n-3 and n-6 polyunsaturated fatty acids (PUFA) levels were parameters with high variability according to the season or the fish farm. Values of n-3 PUFA ranged from 0.9% to 8.6% and those of n-6 PUFA from 9.3% to 16.6%, corresponding to a respective...
Tipo: Text
Palavras-chave: Quality parameters; Sea bream; Sparus aurata; Farmed fish; Chemical composition; Fatty acids; Sensory evaluation; Histological characteristics.
Ano: 2011
URL: http://archimer.ifremer.fr/doc/00016/12757/9691.pdf

Décongélation du poisson dans une enceinte à air chaud pulsé (Thirode)
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Han Ching, Lucay; Becel, Philippe; Cornet, Josiane.
Le laboratoire atesté le prototype de décongélation Thirode utilisant l'air chaud pulsé humidifié, afin d'évaluer les performances thermiques et l'incidence sur la qualité du poisson. Les essais réalisés nous ont permis de traiter les produits de petite taille et les plaques congelées dans des temps très satisfaisants sans nuire à la qualité du poisson (ambiance humide à +20°C et grande vitesse de ventilation). En outre, nous avons constaté que la prolifération bactérienne est généralement nulle et ne s'observe que pour la décongélation des gros thons.
Tipo: Text
Ano: 1979
URL: http://archimer.ifremer.fr/doc/00119/23017/20848.pdf

Effect of bacterial interactions on the spoilage of cold-smoked salmon
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Joffraud, Jean-jacques; Cardinal, Mireille; Cornet, Josiane; Chasles, Jean-sebastien; Leon, Sandrine; Gigout, Frederique; Leroi, Francoise.
Cold-smoked salmon is a lightly preserved fish product in which a mixed microbial flora develops during storage and where the interactive behaviour of micro-organisms may contribute to their growth and spoilage activity. The aim of this study was to assess the effect of the bacterial interactions between the main species contaminating the cold-smoked salmon on bacterial growth, chemical and sensory changes, and spoilage. First, Carnobacterium piscicola, Photobacterium phosphoreum, Lactobacillus sakei, Vibrio sp., Brochothrix thermosphacta and Serratia liquefaciens-like were inoculated as pure cultures on sterile cold-smoked salmon. All bacterial species grew well; Vibrio sp. was the fastest and L. sakei strains developed very rapidly as well with a high...
Tipo: Text
Palavras-chave: Spoilage; Interaction; Microbial flora; Cold smoked salmon.
Ano: 2006
URL: http://archimer.ifremer.fr/doc/2006/publication-1727.pdf

Aromas potentiality of tuna cooking juice concentrated by nanofiltration
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Walha, Khaled; Ben Amar, Raja; Masse, Anthony; Bourseau, Patrick; Cardinal, Mireille; Cornet, Josiane; Prost, Carole; Jaouen, Pascal.
Tuna cooking juices contain high organic load preventing the rejection in the environment without treatment. But the effluents present an interesting fishy odour and it is worth recovering aroma compounds. In this work, two industrial tuna cooking juices were concentrated by nanofiltration. Nanofiltration performance was discussed in terms of permeation fluxes, organic matter retention and impact on the aromatic properties of juices. NF sharply decreases the global intensity of juices and modifies their aromatic equilibrium. However, the main characteristics and the marine nature of juices were kept. A pre-treatment by microfiltration (MF) induces a marked increase in permeation fluxes during NF concentration while it slightly affects the aromatic...
Tipo: Text
Palavras-chave: Tuna cooking juice; Aromas concentration; Membrane separation; Nanofiltration; Sensory analysis.
Ano: 2011
URL: http://archimer.ifremer.fr/doc/00016/12711/9689.pdf

Obtention de souches conchylicoles performantes par polyploïdisation (5ème partie)
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Gerard, Andre; Naciri, Yamama; Peignon, Jean-marie; Ledu, Christophe; Phelipot, Pascal; Baud, Jean-pierre; Nourry, Max; Haure, Joel; Heurtebise, Serge; Garnier, Jacqueline; Martin, Anne-genevieve; Claude, Serge; Langlade, Aime; Joly, Jean-pierre; Goulletquer, Philippe; Ruelle, Francois; Coatanea, Denis; Oheix, Jocelyne; Vercelli, Catherine; Chabirand, Jean-michel; Maurer, Daniele; Borel, Michel; Cardinal, Mireille; Cornet, Josiane; Le Pennec, Marcel; Le Mercier, A.
This fifth part of the polyploidisation program reports the experiments that were conducted in 1993 and that were devoted to : - monitoring growth performance of Ostrea edulis diploids and triploids in La Trinité sur Mer and Palavas - monitoring growth performance of Crassostrea gigas diploids and triploids in Port en Bessin, Marennes Oleron (2 locations), Arcachon and Palavas - comparative study of gametogenesis for C. gigas diploids and triploids - comparative study of C. gigas diploids and triploids using sensorial analysis At the end of fifth year, it was clear that triploids are advantageous although such a statement must be moderated according to locations. The gametogenesis stydy showed that triploidy is associated with partial to complete...
Tipo: Text
Palavras-chave: Crassostrea gigas; Ostrea edulis; Cytogenetics; Polyploidy; Crassostra gigas; Ostrea edulis; Cytogénétique; Polyploïdie.
Ano: 1994
URL: http://archimer.ifremer.fr/doc/1994/rapport-3860.PDF

Use of random forest methodology to link aroma profiles to volatile compounds: application to enzymatic hydrolysis of Atlantic salmon (Salmo salar) by-products combined with Maillard reactions
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Cardinal, Mireille; Chaussy, Marianne; Donnay-moreno, Claire; Cornet, Josiane; Rannou, Cecile; Fillonneau, Catherine; Prost, Carole; Baron, Regis; Courcoux, Philippe.
To use salmon protein hydrolysates as food ingredients and to mask the fish odor, Maillard reactions were associated with enzymatic production of hydrolysates. The study explored an original approach based on regression trees (RT) and random forest (RF) methodologies to predict hydrolysate odor profiles from volatile compounds. An experimental design with four factors: enzyme/substrate ratio, quantity of xylose, hydrolysis and cooking times was used to create a range of enzymatic hydrolysates. Twenty samples were submitted to a trained panel for sensory descriptions of odor. Hydrolysate volatile compounds were extracted by means of Headspace Solid Phase MicroExtraction (HS-SPME) and analyzed using gas chromatography/mass spectrometry (GC-MS). The results...
Tipo: Text
Palavras-chave: Sensory characteristics; Volatile compounds; HS-SPME/GC-MS; Regression tree; Random forest; Hydrolysate; Maillard reactions.
Ano: 2020
URL: https://archimer.ifremer.fr/doc/00624/73590/73024.pdf

Mise au point d'espadon fumé pour le compte de la F.O.I. (Réunion)
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Vallet, Jean-luc; Cornet, Josiane; Knockaert, Camille.
L'objectif de cette étude sera de définir un procédé de transformation de l'espadon optimisant toutes les phases du traitement et permettant de produire une semi-conserve de qualité organoleptique et hygiénique irréprochable. A cette fin nous avons réceptionné 200 kg de produits congelés expédiés par avion depuis l'Ile de la Réunion. Les poissons d'un poids moyen de 25 kg sont livrés étêtés, éviscérés et pêchés exclusivement par les pêcheurs Formosans dans l'Océan Indien dans une zone comprise entre l'Afrique du Sud, l'Australie et la Réunion. L'espadon est congelé à bord dans de mauvaises conditions d'hygiène. Les lots sont assez hétérogènes, le poids des individus allant de 15 à 160 kg.
Tipo: Text
Ano: 1988
URL: http://archimer.ifremer.fr/doc/00119/23012/20842.pdf

Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME-GC-MS analysis
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Jaffres, Emmanuel; Lalanne, Valerie; Mace, Sabrina; Cornet, Josiane; Cardinal, Mireille; Serot, Thierry; Dousset, Xavier; Joffraud, Jean-jacques.
The spoilage potential of six bacterial species isolated from cooked and peeled tropical shrimps (Brochothrix thermosphacta, Serratia liquefaciens-like, Carnobacterium maltaromaticum, Carnobacterium divergens, Carnobacterium alterfunditum-like and Vagococcus penaei sp. nov.) was evaluated. The bacteria were inoculated into shrimps, packaged in a modified atmosphere and stored for 27 days at 8 °C. Twice a week, microbial growth, as well as chemical and sensory changes, were monitored during the storage period. The bacteria mainly involved in shrimp spoilage were B. thermosphacta, S. liquefaciens-like and C. maltaromaticum whose main characteristic odours were cheese-sour, cabbage-amine and cheese-sour-butter, respectively. The volatile fraction of the...
Tipo: Text
Ano: 2011
URL: https://archimer.ifremer.fr/doc/00040/15089/12431.pdf

Organoleptic characterization and PAH content of salmon (Salmo salar) fillets smoked according to four industrial smoking techniques
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Varlet, Vincent; Serot, Thierry; Knockaert, Camille; Cornet, Josiane; Cardinal, Mireille; Monteau, Fabrice; Le Bizec, Bruno; Prost, Carole.
Four industrial processes for smoking food were studied through their effects on the organoleptic properties of smoked salmon and on the occurrence of 20 polycyclic aromatic hydrocarbons (PAHs) known as being contaminants of smoking processes. The contamination by PAHs of the food might be measured by their corresponding toxic equivalent quantity (TEQ) expressed in mu g kg(-1). The results show a significant correlation between the smoking process parameters, the odour of the smoked fish and the presence of PAHs. Smouldering, thermostated plates and friction smoking processes allow smoked fish with very close odorant characteristics to be obtained. However, differences of pyrolysis temperature (between 380 and 500 degrees C) causes significant differences...
Tipo: Text
Palavras-chave: Organoleptic properties; PAH; Smoke generation; Smoking process.
Ano: 2007
URL: http://archimer.ifremer.fr/doc/2007/publication-2550.pdf

Caractérisation de la qualité du platax (Platax orbicularis) issu d’aquaculture : transformation - composition chimique - caractérisation sensorielle
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Knockaert, Camille; Cornet, Josiane; Cardinal, Mireille; Gasset, Eric; Maamaatuaiahutapu, Moana; Coves, Denis.
Tipo: Text
Ano: 2009
URL: http://archimer.ifremer.fr/doc/00058/16917/14396.pdf

Influence de paramètres technologiques sur les propriétés sensorielles de semi-conserves d'anchois à l'huile
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Cardinal, Mireille; Cornet, Josiane; Etienne, Monique.
As part of the contract between IFREMER and CITPPM (Confédération des Industries de Traitements des Produits de la Pêche Maritime), a study was undertaken to know the influence of sorne manufacture parameters on quality of canned anchovy.  Various factors have been studied : quality of raw material, salting time in tank, ripening temperature, pressing or drying rate and also storage temperature after manufacture.  This report presents only sensory results; the others analytical data are discussed in a synthetic report on this study.  Sensory evaluations show a real effect of raw material quality on final product and it seems that fish glazing and a too long time of salting prevent development of ripening caracteristics.  With regard to others factors; it...
Tipo: Text
Palavras-chave: Anchois; Analyse sensorielle; Technologie; Anchovy; Sensory analysis; Technology.
Ano: 1995
URL: http://archimer.ifremer.fr/doc/00126/23745/21618.pdf

Influence de la triploïdie sur l'aptitude à la transformation de truite fario
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Cornet, Josiane; Vallet, Jean-luc.
Ce programme avait pour but d'étudier la variabilité dans le temps des caractéristiques de la truite fario diploïde et triploïde et les conséquences sur l'aptitude du produit à la transformation.
Tipo: Text
Ano: 1991
URL: http://archimer.ifremer.fr/doc/00125/23666/21563.pdf

Salmon Gravlax Biopreservation: Impact on organoleptic properties, microbial ecosystem and volatilome
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Wiernasz, Norman; Chevalier, Frederique; Cardinal, Mireille; Cornet, Josiane; Rohloff, Jens; Jerome, Marc; Chopin, Christine; Donnay-moreno, Claire; Skirnisdottir, S; Pilet, Marie France; Passerini, Delphine; Leroi, Francoise.
Seafood and fishery products are very fragile commodities with a short shelf-life as the consequence of organoleptic and microbiological qualities quick deterioration. Spoilage, resulting from microbial growth and activity, is responsible for up to 25% of food losses in post-harvest and industry1. In this context and to meet the consumer’s demand for minimally processed food, developing mild preserving technologies such as biopreservation, represents a crucial challenge. In this work, we studied the impact of 6 lactic acid bacteria (LAB), selected by Wiernasz et al. (2017)2, used as bioprotective agents on dill Gravlax microbial ecosystem, organoleptic properties and volatilome.
Tipo: Text
Ano: 2018
URL: http://archimer.ifremer.fr/doc/00459/57029/58926.pdf

Effect of vacuum and modified atmosphere packaging on the microbiological, chemical and sensory properties of tropical red drum ( Sciaenops ocellatus ) fillets stored at 4 °C
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Silbande, Adele; Adenet, Sandra; Chopin, Christine; Cornet, Josiane; Smith-ravin, Juliette; Rochefort, Katia; Leroi, Francoise.
Aims The effect of vacuum (VP – 4 °C) and CO2/N2–atmosphere (MAP – 4 °C) packaging on the quality of red drum fillets compared with whole gutted iced fish was investigated. Methods and results A metagenomic approach, bacterial enumeration and isolation, biochemical and sensory analyses were carried out. The organoleptic rejection of whole fish was observed at day 15 whereas VP and MAP fillets appeared unacceptable only after 29 days. At these dates, total mesophilic counts reached 107–108 CFU g− 1. According to Illumina MiSeq sequencing, Arthrobacter, Chryseobacterium, Brevibacterium, Staphylococcus and Kocuria were the main genera of the fresh red drum fillets. At the sensory rejection time, lactic acid bacteria (LAB), particularly Carnobacterium sp.,...
Tipo: Text
Palavras-chave: Seafood; Biogenic amine; VP; MAP; NGS; 16S rRNA gene.
Ano: 2018
URL: https://archimer.ifremer.fr/doc/00407/51858/52468.pdf

Des bactéries bioprotectrices pour améliorer la qualité des produits de la mer
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Leroi, Francoise; Brillet-viel, Anne; Chevalier, Frederique; Cardinal, Mireille; Cornet, Josiane; Pilet, Marie France.
Tipo: Text
Ano: 2012
URL: https://archimer.ifremer.fr/doc/00308/41971/41243.pdf

Characterization of the spoilage potential of pure and mixed cultures of bacterial species isolated from tropical yellowfin tuna (     Thunnus albacares     )
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Silbande, A.; Cornet, Josiane; Cardinal, Mireille; Chevalier, Frederique; Rochefort, K.; Smith-ravin, J.; Adenet, S.; Leroi, Francoise.
Aim The spoilage potential of 28 bacterial strains isolated from spoiled raw yellowfin tuna was evaluated. Methods and Results Bacterial species were inoculated in irradiated tuna matrix. Chemical changes, bacterial growth and sensory quality were monitored during aerobic storage at 8°C. Pseudomonas spp., Enterobacter spp. and Escherichia hermanii had no spoiling effect. Brochothrix thermosphacta and Carnobacterium divergens/maltaromaticum developed moderate unpleasant odors. Hafnia paralvei and Serratia spp. released strong off-odors (pyrrolidine, sulfur/cabbage). No bacterial group (except H. paralvei) combined with Pseudomonas spp. deteriorated the sensory quality of tuna. When C. divergens/maltaromaticum was associated with H. paralvei or B....
Tipo: Text
Palavras-chave: Bacterial interactions; Bacterial species; Fish; Pseudomonas; Sensory quality; Spoilage potential; Tropical; Tuna.
Ano: 2018
URL: https://archimer.ifremer.fr/doc/00414/52557/53395.pdf

The effect of algae diets ( Skeletonema costatum and Rhodomonas baltica ) on the biochemical composition and sensory characteristics of Pacific cupped oysters ( Crassostrea gigas ) during land-based refinement
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Van Houcke, Jasper; Medina, Isabel; Maehre, Hanne K.; Cornet, Josiane; Cardinal, Mireille; Linssen, Jozef; Luten, Joop.
Oyster refinement, a common practice in France, is aimed at increasing the weight of oyster tissue and influencing the taste properties of the refined oysters. Refinement usually takes place in land-based systems where the oysters are fed with relatively high concentrations of microalgae. In this study the impact of feeding Skeletonema costatum and Rhodomonas baltica on the biochemical composition and sensory characteristics of Pacific cupped oysters (Crassostrea gigas) from the Eastern Scheldt during land-based refinement was studied. After a feeding period of four and seven weeks market-sized oysters were sampled for the analysis of fatty acids, free amino acids and volatile organic compounds and for a sensory evaluation by consumers and an expert panel....
Tipo: Text
Palavras-chave: Crassostrea gigas; Skeletonema costatum; Rhodomonas baltica; Sensory properties; Free amino acids; Fatty acids.
Ano: 2017
URL: https://archimer.ifremer.fr/doc/00389/50011/50600.pdf

Mise en place d'un jury interne d'analyse sensorielle des produits marins - Evaluation des performances des dégustateurs
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Cardinal, Mireille; Cornet, Josiane.
The development of a sensory evaluation structure inside a reasearch institute is presented using few examples of data processing collected during training tests followed by volunteers. Statistical methods are proposed to evaluate various aptitudes of each panel member : aptitude to describe objectively the sensorial characteristics of marint. products, aptitude to discriminate flavors, to memorize odors, aptitude to rank samples according to the intensity of one characteristic, attitude of each person towards a scoring scale and also aptitude to give reliable answers. These methods, though widely used (Principal Component Analysis, Correspondence Analysis) give a synthetical view of individual qualities and also general aptitudes of the group.
Tipo: Text
Palavras-chave: Analyse sensorielle; Formation de panel; Produit de la mer; Sensory analysis; Panel selection; Marine products.
Ano: 1993
URL: http://archimer.ifremer.fr/doc/00004/11561/8152.pdf

Selection of bioprotective cultures for preventing cold-smoked salmon spoilage
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Leroi, Francoise; Cornet, Josiane; Chevalier, Frederique; Cardinal, Mireille; Coeuret, Gwendoline; Chaillou, Stephane; Joffraud, Jean-jacques.
Biopreservation is a natural technology of food preservation, which consists of inoculating food with microorganisms selected for their antibacterial properties. The objective of this study was to select lactic acid bacteria (LAB) to improve the quality of cold-smoked salmon (CSS). In this work, different strains representative of the 4 dominant species, identified in a previous study by pyrosequencing the 16S rRNA gene, were isolated and their spoiling potential in CSS blocks, sterilized by ionization, was assessed by twelve trained panelists along the vacuum storage at 8 °C . Photobacterium phosphoreum, Brochothrix thermosphacta and Serratia proteamaculans released strong off-odors whereas the spoiling potential of Carnobacterium divergens was weaker....
Tipo: Text
Palavras-chave: Biopreservation; Lactic acid bacteria; Sensory analysis; Seafood products; Microbial ecosystem; Pyrosequencing.
Ano: 2015
URL: https://archimer.ifremer.fr/doc/00268/37966/36045.pdf

Relationships between odorant characteristics and the most odorant volatile compounds of salmon smoked by four industrial smoking techniques
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Varlet, Vincent; Serot, Thierry; Cardinal, Mireille; Courcoux, Philippe; Cornet, Josiane; Knockaert, Camille; Prost, Carole.
Salmon fillets were smoked by four different smoke generation processes: smouldering, thermostated plates, friction and liquid smoke. The effects of three times of smoke exposure (1, 2 or 3 hours) and two smokehouse temperatures (22°C and 32°C) on smoked salmon flavour were evaluated. Smoked salmon fillets were submitted to sensory analysis and the concentration of odorant volatile compounds were investigated from aromatic extracts of smoked salmon by gas chromatography coupled to mass spectrometry and olfactometry (GC-MS/O). Analyses of variance (ANOVA) were performed on the sensory and analytical data in order to study the effects of smoking parameters. Secondly, Partial Least Squares regression analysis have allowed to relate the sensory attributes of...
Tipo: Text
Palavras-chave: Flash table; Partial Least Squares; Olfactometry; Sensory analysis; Smoked salmon.
Ano: 2007
URL: http://archimer.ifremer.fr/doc/2007/acte-3982.pdf

Stockage des poissons fumés et ou séchés : cas de Oreochromis niloticus " Fiha saly " malgache
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Ndrianaivo, Elia; Cornet, Josiane; Cardinal, Mireille; Razanamparany, Louisette; Berge, Jean-pascal.
During storage of smoke-dried fish, various biochemical reactions can occur; they will result in product acceptability or rejection. To determine these changes, pH and humidity were measured and molds were counted on smoke-dried fish stored for 6 months. A sensory analysis was also conducted to assess the quality of the products. Infestations and losses linked to it have been estimated by counting the insects and weighing of fish batches over time. The variability in the quality of smoke-dried fish depending on the time of purchase and storage was also integrated with our study. Biochemical reactions are mainly oxidation phenomena which result in a decrease of pH and release of spoilage odors such as rancid odor (&gt; 1.5/ 3) or sulfur, acid and moldy...
Tipo: Text
Palavras-chave: Poissons fumés/séchés; Stockage; Qualité organoleptique; Infestation des insectes; Saison humide; Saison sèche.; Smoked/dried fishes; Storage; Sensory quality; Insect infestation; Wet season; Dry period.
Ano: 2016
URL: https://archimer.ifremer.fr/doc/00354/46522/46286.pdf

Improving simultaneously the quality and safety of cooked and peeled shrimp using a cocktail of bioprotective lactic acid bacteria
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Saraoui, Taous; Cornet, Josiane; Guillouet, Emilie; Pilet, Marie France; Chevalier, Frederique; Joffraud, Jean-jacques; Leroi, Francoise.
Tropical shrimp is of considerable economic importance in the word but is highly perishable due to microbial and chemical degradation. Biopreservation is a food preservation technology based on the addition of “positive” bacteria able to kill or prevent the growth of undesirable microorganisms. Two strains of lactic acid bacteria (LAB) have previously been selected for a biopreservation strategy: Lactococcus piscium CNCM I-4031, for its ability to prevent the sensory deterioration of seafood and Carnobacterium divergens V41, which inhibits growth of Listeria monocytogenes. The objective was to test the association of the two strains to improve both the quality and safety of shrimp. In a first trial, the two LAB were inoculated alone or in a cocktail in...
Tipo: Text
Palavras-chave: Carnobacterium divergens V41; Lactococcus piscium CNCM I-4031; Penaeus vannamei; Listeria monocytogenes; Biopreservation.
Ano: 2017
URL: https://archimer.ifremer.fr/doc/00353/46412/46140.pdf

Effects of the smoking process on odour characteristics of smoked herring (Clupea harengus) and relationships with phenolic compound content
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Cardinal, Mireille; Cornet, Josiane; Serot, Thierry; Baron, Regis.
The relationship between smoking parameters and odour characteristics, evaluated by a trained sensory panel.. were studied on smoked herring. In addition, a possible correlation between the content of 10 phenolic compounds and sensory perceptions was investigated. Five smoking techniques were applied, combining smoke production conditions, performed by pyrolysis of beech wood sawdust or by friction of beech wood log, with smoke deposition, either in a controlled kiln (traditional smoking) or by an electrostatic process. In the fifth smoking technique, a purified condensate of beech smokes was vaporised on fish fillets in the smokehouse. The time of smoking was 3 It for traditional smoking and the liquid smoke atomisation process and 12 min for the...
Tipo: Text
Palavras-chave: Odour characteristics; Sensory evaluation; Phenolic compounds; Smoking; Herring.
Ano: 2006
URL: http://archimer.ifremer.fr/doc/2006/publication-827.pdf

Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Mace, Sabrina; Joffraud, Jean-jacques; Cardinal, Mireille; Malcheva, Mariya; Cornet, Josiane; Lalanne, Valerie; Chevalier, Frederique; Serot, Thierry; Pilet, Marie-france; Dousset, Xavier.
The spoilage potential of eight bacterial groups/species (Serratia spp., Hafnia alvei, Brochothrix thermosphacta, Carnobacterium maltaromaticum, Shewanella baltica, Lactococcus piscium, Photobacterium phosphoreum, "other Enterobacteriaceae" [containing one strain of Moellerella sp., Morganella sp. and Pectobacterium sp.]) isolated from spoiled raw salmon fillets stored under modified atmosphere packaging (MAP) was evaluated by inoculation into sterile raw salmon cubes followed by storage for 12 days at 8 degrees C. Microbial growth and sensory changes were monitored during the storage period. The dominant spoilage bacteria were C maltaromaticum, H. alvei and P. phosphoreum. In order to further characterize their spoilage potential and to study the effect...
Tipo: Text
Palavras-chave: Spoilage potential; Bacterial interaction; Specific spoilage organism; Atlantic salmon; Volatile compounds.
Ano: 2013
URL: http://archimer.ifremer.fr/doc/00125/23656/22006.pdf

Perception of oyster-based products by French consumers: the effect of processing and role of social representations
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Debucquet, Gervaise; Cornet, Josiane; Adam, Isabelle; Cardinal, Mireille.
The search for new markets in the seafood sector, associated with the question of the continuity of raw oyster consumption over generations can be an opportunity for processors to extend their ranges with oyster-based products. The twofold aim of this study was to evaluate the impact of processing and social representation on perception of oyster-based products by French consumers and to identify the best means of development in order to avoid possible failure in the market. Five products with different degrees of processing (cooked oysters in a half-shell, hot preparation for toast, potted oyster, oyster butter and oyster-based soup) were presented within focus groups and consumer tests, at home and in canteens with the staff of several companies in order...
Tipo: Text
Palavras-chave: Oyster; Processing; Consumer perception; Disgust; Social representation.
Ano: 2012
URL: http://archimer.ifremer.fr/doc/00098/20945/18603.pdf

Evaluation de la qualité des calmars de pêche hauturière
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Chantreau, Patrick; Cornet, Josiane; Knockaert, Camille.
La qualité des calmars débarqués par les navires hauturiers du port de Lorient Kéroman a fait l'objet d'un suivi pendant une période de quelques semaines (janvier à fin février). En association avec les services vétérinaires cette étude a été réalisée à la demande du FROM Bretagne et fait suite à une campagne d'expertise sur la conservation à bord des captures de calmars (Rapport IF/FROM de janvier 90). Afin de sensibiliser les professionnels à améliorer la qualité du produit débarqué, une note synthétisant les conclusions du rapport avait été distribuée aux différents armements .  L'objectif premier a été l'évaluation de la qualité de ce produit sur une période de 4 semaines. Dans un premier temps, la collaboration avec les services vétérinaires pour...
Tipo: Text
Ano: 1990
URL: http://archimer.ifremer.fr/doc/00119/23013/20844.pdf

Quality differences of gilthead sea bream from distinct production systems in Southern Europe: Intensive, integrated, semi-intensive or extensive systems
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Valente, L. M. P.; Cornet, Josiane; Donnay-moreno, Claire; Gouygou, Jean-paul; Berge, Jean-pascal; Bacelar, M.; Escorcio, C.; Rocha, E.; Malhao, F.; Cardinal, Mireille.
The quality of gilthead sea bream from distinct production systems and geographical locations in Southern Europe was evaluated to differentiate aquaculture products from extensive, integrated and semi-intensive systems from the ones produced intensively. This work analysed the external appearance of fish, yields after filleting as well as nutritional, sensory and histological characteristics of the muscle. The results showed that the yellow-golden line between eyes and the shiny red spot on the gill cover can be important and easy criteria to discriminate aquaculture products. Trimming losses are higher in fish from intensive systems. Lipid content of fish from extensive systems was significantly lower than values observed for fish reared intensively....
Tipo: Text
Palavras-chave: Flesh quality parameters; Fatty acids profile; Sensory evaluation; Histological muscle characteristics; Rearing systems in aquaculture; Quality indicators in fish.
Ano: 2011
URL: http://archimer.ifremer.fr/doc/00021/13208/10263.pdf

Lactic acid bacteria selection for biopreservation as a part of hurdle technology approach applied on seafood
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Wiernasz, Norman; Cornet, Josiane; Cardinal, Mireille; Pilet, Marie-france; Passerini, Delphine; Leroi, Francoise.
As fragile food commodities, microbial and organoleptic qualities of fishery and seafood can quickly deteriorate. In this context, microbial quality and security improvement during the whole food processing chain (from catch to plate), using hurdle technology, a combination of mild preserving technologies such as biopreservation, modified atmosphere packaging and superchilling, are of great interest. Thirty-five lactic acid bacteria (LAB) belonging to the species Carnobacterium maltaromaticum, Carnobacterium inhibens, Lactococcus piscium, Leuconostoc gelidum, Vagococcus fluvialis, Vagococcus penaei and Aerococcus viridans, known to possess interesting antimicrobial activity, were chosen for their potential application as bioprotective agents as a part of...
Tipo: Text
Palavras-chave: Antimicrobial activity; Spoilage; Screening; Chitosan; Fish juice; Safety assessment.
Ano: 2017
URL: https://archimer.ifremer.fr/doc/00382/49342/49732.pdf

Evaluation sensorielle d'huîtres d'origine géographique et de technique d'élevage différentes
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Cardinal, Mireille; Cornet, Josiane.
Dans le cadre d'un programme initié par l'IFREMER relatif à la qualité des coquillages, des évaluations sensorielles d'huîtres ont été réalisées à l'automne 95 et au printemps 96 sur six lots provenant de sites géographiques différents et élevés, pour certains d'entre eux, selon des modes de cultures différents. Il s'agissait d'apporter des éléments d'informations sur la possibilité de différencier des huîtres par des critères sensoriels objectifs. Cette étude présente la méthodologie utilisée pour établir une liste de descripteurs sensoriels permettant de caractériser ce produit. Les épreuves, de type profil sensoriel, menées par un jury entraîné constitué de 20 personnes, ont montré qu'il est possible de discriminer les lots étudiés, grâce à certains...
Tipo: Text
Ano: 1996
URL: https://archimer.ifremer.fr/doc/00104/21537/19118.pdf

Salmon Gravlax Biopreservation With Lactic Acid Bacteria: A Polyphasic Approach to Assessing the Impact on Organoleptic Properties, Microbial Ecosystem and Volatilome Composition
Provedor de dados: Institutional Archive of Ifreme (ArchiMer)
Autores: Wiernasz, Norman; Leroi, Francoise; Chevalier, Frederique; Cornet, Josiane; Cardinal, Mireille; Rohloff, Jens; Passerini, Delphine; Skırnisdóttir, Sigurlaug; Pilet, Marie-france.
Seafood and fishery products are very perishable commodities with short shelf-lives owing to rapid deterioration of their organoleptic and microbiological quality. Microbial growth and activity are responsible for up to 25% of food losses in the fishery industry. In this context and to meet consumer demand for minimally processed food, developing mild preservation technologies such as biopreservation represents a major challenge. In this work, we studied the use of six lactic acid bacteria (LAB), previously selected for their properties as bioprotective agents, for salmon dill gravlax biopreservation. Naturally contaminated salmon dill gravlax slices, with a commercial shelf-life of 21 days, were purchased from a French industrial company and inoculated by...
Tipo: Text
Palavras-chave: Metabarcoding; 16S rRNA gene; Seafood; Antilisterial activity; Volatile organic compounds; Sensory analyses.
Ano: 2020
URL: https://archimer.ifremer.fr/doc/00605/71716/70174.pdf