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| Registros recuperados: 33 | |
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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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| 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 |
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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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| 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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| 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 |
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| 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 |
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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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| 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 |
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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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| 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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| 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 |
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| 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 |
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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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| 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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| 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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| 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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| Registros recuperados: 33 | |
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