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| Registros recuperados: 33 | |
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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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| 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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| 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; 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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| 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 |
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| Ano: 1986 |
URL: http://archimer.ifremer.fr/doc/00119/22993/20824.pdf |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| Ano: 1988 |
URL: http://archimer.ifremer.fr/doc/00119/23012/20842.pdf |
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| 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 |
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| Ano: 1990 |
URL: http://archimer.ifremer.fr/doc/00119/23013/20844.pdf |
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| 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 |
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| 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 |
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| Ano: 1979 |
URL: http://archimer.ifremer.fr/doc/00119/23017/20848.pdf |
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| 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 |
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| 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 |
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| 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 |
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| Registros recuperados: 33 | |
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