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| Registros recuperados: 51 | |
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| Stohr, Valerie; Joffraud, Jean-jacques; Cardinal, Mireille; Leroi, Francoise. |
| Off-odours/flavours associated with cold-smoked salmon spoilage are due to the activity of microflora. This study evaluated the spoilage potential of nine bacterial groups (Shewanella putrefaciens, Brochothrix thermosphacta, Aeromonas spp., Lactobacillus alimentarius, Lactobacillus sake,Lactobacillus farciminis, Carnobacterium piscicola, Photobacterium phosphoreum and Serratia liquefaciens) isolated from cold-smoked salmon. Five different isolates from each group were inoculated into sterile cold-smoked salmon blocks, and chemical and sensory changes were studied after five weeks of storage in vacuum packs at 6 degreesC. Bacterial growth was monitored weekly during the storage period. A sensory profile was assigned to each group, Principal component... |
| Tipo: Text |
Palavras-chave: Sensory analysis; Spoilage potential; Bacteria; Cold smoked salmon. |
| Ano: 2001 |
URL: http://archimer.ifremer.fr/doc/2001/publication-578.pdf |
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| Baud, Jean-pierre; Brisset, Emmanuelle; Cardinal, Mireille. |
| Une étude d'affinage contrôlé en bassin de l'huître creuse Crassas/rea gigas a été réalisée en novembre 1991 par "IFREMER de Bouin (Vendée). Cinq tonnes d'huîtres ont été nourries avec la diatomée Skeletonema costatum produite sur eau salée souterraine à raison de 1,2 X 10(9) cellules/individus/jour. L'affinage a été réalisé dans un bassin bétonné de 500 m2 muni d'une rampe de bullage d'air à une densité de 11 kg/m2 de coquillages. L'influence de différents paramètres sur l'affinage a été testée à l'aide d'un plan factoriel incluant : La taille des huîtres (86,8g ± 3,8 ; 69,5g ± 3,2 ; 53,1g.± 2,3), la technique de stockage (au sol, en casier surélevé, en poche surélevée) et la situation des huîtres par rapport à l'injection du phytoplancton (alimentation,... |
| Tipo: Text |
Palavras-chave: Affinage contrôlé; Crassostrea gigas; Skeletonema costatum; Glycogène. |
| Ano: 1995 |
URL: http://archimer.ifremer.fr/doc/00048/15882/13304.pdf |
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| 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 |
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| Fall, Papa-abdoulaye; Pilet, Marie-france; Leduc, Francois; Cardinal, Mireille; Duflos, Guillaume; Guerin, Camille; Joffraud, Jean-jacques; Leroi, Francoise. |
| This study investigated the sensory quality and physicochemical evolution (pH, glucose, l-lactic acid, biogenic amine, free amino-acids and volatile compounds) during storage at 8 °C of cooked peeled shrimp inoculated with the specific spoilage bacteria Brochothrix thermosphacta alone or mixed with the protective strain Lactococcus piscium CNCM I-4031. Growth of both bacteria was monitored at regular intervals during storage by microbial counts and the thermal temperature gradient gel electrophoresis (TTGE) technique. Bacterial counts showed that L. piscium and B. thermosphacta inoculated at 7 log CFU/g and 3 log CFU/g were well adapted to shrimp, reaching a maximum level of 9 log CFU/g after 4 days and 10 days respectively. In mixed culture, the growth of... |
| Tipo: Text |
Palavras-chave: Biopreservation; Sensory quality; Volatile compounds; Biogenic amines; Amino-acid; TTGE. |
| Ano: 2012 |
URL: http://archimer.ifremer.fr/doc/00042/15348/15630.pdf |
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| 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 |
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| Ano: 1996 |
URL: https://archimer.ifremer.fr/doc/00104/21537/19118.pdf |
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| Kouakou, Christelle; Berge, Jean-pascal; Baron, Regis; Lethuaut, Laurent; Prost, Carole; Cardinal, Mireille. |
| The aim of this work was to study the effect of adding sugar during proteolysis to promote the Maillard reaction and mask the initial fish odor and off-flavors generated. An experimental design, based on the Doehlert plan, was used to study the influence of hydrolysis conditions (time, temperature, sugar, and antioxidant addition) on the odor characteristics of hydrolysates, soluble protein levels, and amino acid content. Results showed that the lowest level of sugar (10g of D-xylose added to 1kg of by-products) was enough to develop a grilled odor in hydrolysates. In the hydrolysis conditions used, i.e. enzyme inactivation at 95°C for 30min, hydrolysis temperature had no effect on grilled odor production but significantly affected the soluble protein... |
| Tipo: Text |
Palavras-chave: Salmon by-product; Hydrolysate; Maillard reaction; Sensory characteristics; Off-flavor; Soluble protein. |
| Ano: 2014 |
URL: http://archimer.ifremer.fr/doc/00156/26702/24778.pdf |
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| 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 |
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| Cardinal, Mireille; Baron, Regis; Kouakou, Christelle; Prost, Carole; Courcoux, Philippe. |
| Many papers have recently discussed the value of a free sorting method as a rapid and simple alternative to quantitative descriptive analysis, considered the reference tool for food sensorial characterization. The aim of the present paper is to evaluate whether this method of free sorting can also be used to investigate the influence of processing parameters. An experimental design was applied to production conditions of enzymatic hydrolysates from salmon by-products. The effect of four processing parameters (time and temperature of hydrolysis, sugar and antioxidant addition) on the odor of the hydrolysates was studied using a sorting task with 45 untrained panelists and a quantitative descriptive analysis carried out with 11 trained panelists. This study... |
| Tipo: Text |
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| Ano: 2014 |
URL: http://archimer.ifremer.fr/doc/00179/29051/27488.pdf |
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| Regost, Christelle; Arzel, Jacqueline; Cardinal, Mireille; Laroche, M; Kaushik, Sadasivam. |
| Three isoproteic (crude protein content: 56%) diets with different fat levels (11%, 20%, and 26%) were fed to triplicate groups of triploid brown trout (initial average body weight of 1.5 kg), reared in seawater. At the end of 3 months of feeding, fish fed the high-fat (HF) diet were split into two groups: a triplicate group of fish received the low-fat diet and another triplicate group was kept unfed for a further 2-month period. Fish initially fed the low-fat diet during the first period were continued to be fed the same diet. Fish fed the medium-fat (MF) diet during period 1 were eliminated for period 2. At the end of each period, comparative whole body analyses, sensory and instrumental (texture and colour) analyses were made on fresh and smoked... |
| Tipo: Text |
Palavras-chave: Texture; Colour; Sensory analyses; Starvation fat deposition; Dietary fat; Salmo trutta. |
| Ano: 2001 |
URL: http://archimer.ifremer.fr/doc/2001/publication-377.pdf |
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| 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 |
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| 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 |
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| Semenou, Michel; Courcoux, Philippe; Cardinal, Mireille; Nicod, Huguette; Ouisse, Alexandra. |
| We present in this paper the advantages of the latent class vector model approach in the analysis of preference ratings. We illustrate the practical application of this methodology on the basis of a preference study of smoked salmons in European countries. A set of 30 samples was selected spanning the characteristic variability of cold-smoked salmon available in six European countries (Belgium, Denmark, France, Germany, Italy and the United Kingdom). Consumers from the main countries of consumption (Belgium, France, Italy, Germany and the United Kingdom) were asked to rate the acceptability of each product. A quantitative descriptive analysis with a trained panel and physical and chemical measurements of smoked salmons were also conducted. Using a latent... |
| Tipo: Text |
Palavras-chave: Latent class vector model; Segmentation; Preference mapping; Smoked salmon; Consumer preferences; Sensory analysis. |
| Ano: 2007 |
URL: http://archimer.ifremer.fr/doc/2007/publication-2677.pdf |
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| Haure, Joel; Hussenot, Jerome; Buzin, Florence; Dupuy, Beatrice; Palvadeau, Hubert; Penisson, Christian; Papin, Mathias; Nourry, Max; Lassus, Patrick; Marcaillou-le Baut, Claire; Mondeguer, Florence; Royer, F.; Amzil, Zouher; Belin, Catherine; Cardinal, Mireille; Le Grel, L.; Le Bihan, V.; Jaouen, P.; Massé, A.; Castaing, Jean-baptiste; Sabiri, Ne.; Pontié, M.. |
| La contamination des denrées d’origine marine par des toxines algales (phycotoxines) a pris depuis quelques années une importance considérable. Ce phénomène est largement lié à l’augmentation du nombre de zones géographiques touchées ainsi qu’à la diversification des espèces toxinogènes et à l’identification de nouveaux composés toxiques. Les données épidémiologiques sont cependant encore peu nombreuses car elles sont liées à la mise en place de contrôles systématiques récents. L’Union Européenne a établi un Laboratoire Communautaire de référence pour les phycotoxines, situé à Vigo (Espagne) qui coordonne les activités des laboratoires Nationaux de références correspondants (en France c’est le LNR Phycotoxines de l’AFSSA qui assure cette mission). C’est... |
| Tipo: Text |
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| Ano: 2011 |
URL: http://archimer.ifremer.fr/doc/00092/20277/17922.pdf |
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| Leroi, Francoise; Joffraud, Jean-jacques; Chevalier, Frederique; Cardinal, Mireille. |
| Aims: The aim of the study was to assess the relationships between the remaining shelf-life (RSL) of cold-smoked salmon and various microbiological and physico-chemical parameters, using a multivariate data analysis in the form of stepwise forward multiple regression. Methods and Results: Thirteen batches of French cold-smoked salmon were analysed weekly during vacuum-packed storage at 5 degreesC for their lipid, water, salt, phenol, pH, total volatile basic nitrogen (TVBN) and trimethylamine contents, total psychrotrophic count, lactic acid bacteria, lactobacilli, B. thermosphacta, Enterobacteriaceae and yeast counts. At the sensory rejection time, the flora was dominated by lactobacilli, lactobacilli/Enterobacteriaceae or Carnobacteria/B. thermosphacta.... |
| Tipo: Text |
Palavras-chave: Microbiological; Parameters; Regression; Cold smoked salmon. |
| Ano: 2001 |
URL: http://archimer.ifremer.fr/doc/2001/publication-609.pdf |
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| Registros recuperados: 51 | |
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