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	Provedor de dados ArchiMer (2) Autor Leroi, Francoise (2) Adenet, Sandra (1) Brillet, Anne (1) Cardinal, Mireille (1) Chopin, Christine (1) Cornet, Josiane (1) Pilet, Marie-france (1) Prevost, Hervé (1) Rochefort, Katia (1) Silbande, Adele (1) Smith-ravin, Juliette (1) Mais... Palavra-chave Biogenic amine (2) 16S rRNA gene (1) Biopreservation (1) Carnobacterium (1) Cold smoked salmon (1) MAP (1) NGS (1) Seafood (1) Sensory analysis (1) Spoilage microflora (1) VP (1) Mais... Tipo do documento Text (2) Ano 2018 (1) 2005 (1) País France (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Effect of inoculation of Carnobacterium divergens V41, a biopreservative strain against Listeria monocytogenes risk, on the microbiological, chemical and sensory quality of cold-smoked salmon ArchiMer Brillet, Anne; Pilet, Marie-france; Prevost, Hervé; Cardinal, Mireille; Leroi, Francoise. The aim of this study was to develop a biopreservation strategy for cold-smoked salmon (CSS) by the use of lactic acid bacteria previously selected for their capability to inhibit the growth of Listeria monocytogenes in the product. The spoiling potential of three Carnobacterium strains (Carnobacterium divergens V41, Carnobacterium piscicola V1 and SF668) was tested in sterile CSS blocks inoculated by 10(4-5) CFU g(-1) and stored under vacuum for 9 days at 4 degrees C followed by 19 days at 8 degrees C. C. divergens V41 grew a little faster than the other strains and none of the three carnobacteria showed any adverse effect on quality of the product, i.e. no off-odour detected by a trained panel, no total volatile basic nitrogen (TVBN) production, no... Tipo: Text Palavras-chave: Sensory analysis; Biogenic amine; Spoilage microflora; Carnobacterium; Biopreservation; Cold smoked salmon. Ano: 2005 URL: http://archimer.ifremer.fr/doc/2005/publication-724.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 ArchiMer 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 Registros recuperados: 2 Primeira ... 1 ... Última

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