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Registros recuperados: 11
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Effect of dietary lipid sources on odour-active compounds in muscle of turbot (Psetta maxima) ArchiMer
Serot, Thierry; Regost, Christelle; Prost, Carole; Robin, Jean; Arzel, Jacqueline.
Odour-active compounds in muscle of turbot (Psetta maxima) fed experimental diets containing fish oil (FO), soybean oil (SO) or linseed oil (LO) were investigated by a gas chromatography/olfactometry technique. Thirty-one areas associated with odours were detected in muscle extracts. Among the compounds responsible for these odours, 23 were formed by oxidation of unsaturated fatty acids. Independently of diet, (E)-2-penten-1-ol and (E)-3-hexen-1-ol contribute strongly to the odour of turbot. (E,Z)-2,6-Nonadienal, (E)-2-pentenal and (E,E)-1,3-(Z)-5-octatriene seem to contribute strongly to the odour of turbot fed diets containing high levels of n-3 PUFA (FO and LO groups). Hexanal and decanal show a high detection frequency in turbot fed diets containing...
Tipo: Text Palavras-chave: Vegetable oils; Turbot; Olfactometry; Odour active compounds.
Ano: 2001 URL: http://archimer.ifremer.fr/doc/2001/publication-683.pdf
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Effect of smoking processes on the contents of 10 major phenolic compounds in smoked fillets of herring (Cuplea harengus) ArchiMer
Serot, Thierry; Baron, Regis; Knockaert, Camille; Vallet, Jean-luc.
This study evaluated the effects of five smoking processes on the contents of 10 major phenolic compounds in fillets of herring (Cuplea harengus), namely two traditional processes, involving smoke production by smouldering or friction, one process using liquid smoke atomisation, and two electrostatic smoking processes, also involving smouldering or friction. The effects of several parameters, such as smoking time, smokehouse temperature, electrode voltage, and fish fillet temperature before smoking were assessed for each process. The results indicate that the content of phenolic compounds are strongly affected by the process applied. The percentages of phenolic compounds in fish flesh remained constant and discriminant for a given process, regardless of...
Tipo: Text Palavras-chave: Herring; Phenolic compounds; Smoking process.
Ano: 2004 URL: http://archimer.ifremer.fr/doc/2004/publication-674.pdf
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Effect of temperature, water-phase salt and phenolic contents on Listeria monocytogenes growth rates on cold-smoked salmon and evaluation of secondary models ArchiMer
Cornu, M; Beaufort, A; Rudelle, S; Laloux, L; Bergis, H; Miconnet, N; Serot, Thierry; Delignette Muller, M.
Salting and smoking are ancient processes for fish preservation. The effects of salt and phenolic smoke compounds on the growth rate of L. monocytogenes in cold-smoked salmon were investigated through physico-chemical analyses, challenge tests on surface of cold-smoked salmon at 4 degrees C and 8 degrees C, and a survey of the literature. Estimated growth rates were compared to predictions of existing secondary models, taking into account the effects of temperature, water phase salt content, phenolic content, and additional factors (e.g. pH, lactate, dissolved CO2). The secondary model proposed by Devlieghere et al. [Devlieghere, F., Geeraerd, A.H., Versyck, K.J., Vandewaetere, B., van Impe, J., Debevere, J., 2001. Growth of Listeria monocytogenes in...
Tipo: Text Palavras-chave: Phenolic compounds; Validation criteria; Microbial exposure assessment; Predictive microbiology; L. monocytogenes; Fishery products.
Ano: 2006 URL: http://archimer.ifremer.fr/doc/2006/publication-3953.pdf
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Effects of the smoking process on odour characteristics of smoked herring (Clupea harengus) and relationships with phenolic compound content ArchiMer
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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Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging ArchiMer
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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Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging ArchiMer
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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Identification of odour-active compounds in muscle of brown trout (Salmo trutta) as affected by dietary lipid sources ArchiMer
Serot, Thierry; Regost, Christelle; Arzel, Jacqueline.
The effect of fatty acid composition on odour-active compounds in brown trout (Salmo trutta) muscle was evaluated. The fillets were obtained from three groups of fish fed experimental diets containing either fish oil (170), soybean oil (SO) or linseed oil (LO). Muscle fatty acid composition was shown to be influenced by diet. Thirty-one odorous compounds were detected by gas chromatography/olfactometry (frequency-of-detection method). Most of these compounds were formed by the oxidation of unsaturated fatty acids. Independently of diet, (E)-2-pentenal, (E)-2-pentenol and (E)-2-hexenol contribute strongly to the odour of brown trout. (E,Z)-2,4-Heptadienal was detected with high frequency in fish fed diets containing high levels of n-3 PUFAs (FO and LO...
Tipo: Text Palavras-chave: Vegetable oils; Olfactometry; Odour active compounds; Brown trout.
Ano: 2002 URL: http://archimer.ifremer.fr/doc/2002/publication-722.pdf
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Organoleptic characterization and PAH content of salmon (Salmo salar) fillets smoked according to four industrial smoking techniques ArchiMer
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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Relationships between odorant characteristics and the most odorant volatile compounds of salmon smoked by four industrial smoking techniques ArchiMer
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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Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME-GC-MS analysis ArchiMer
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
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Study of the interaction of fish myosin with the products of lipid oxidation: The case of aldehydes ArchiMer
Chopin, Christine; Kone, Matenin; Serot, Thierry.
The aim of this study was to assess the modifications of fish myosin induced by interactions with four aldehydes: hexanal, 2-hexenal, 2,4-hexadienal, and 2,6-nonadienal. These compounds are generated during lipid oxidation and are known to have an impact on the functional properties of proteins. The interactions between protein and aldehydes were highlighted by measuring the content of aldehydes in the gaseous phase by the SPME-GC technique. Results show that the partition of aldehydes between the proteinaceous system and the gas phase decreases with time, except for hexanal. This decrease is proportional to the number of carbons and double bonds. The reaction between myosin and unsaturated aldehydes induces a decrease in the free sulfhydryl and amino...
Tipo: Text Palavras-chave: SPME; Interactions; Aldehydes; Fish myosin.
Ano: 2007 URL: http://archimer.ifremer.fr/doc/2007/publication-2676.pdf
Registros recuperados: 11
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