Sabiia Seb
PortuguêsEspañolEnglish
Embrapa
        Busca avançada

Botão Atualizar


Botão Atualizar

Ordenar por: RelevânciaAutorTítuloAnoImprime registros no formato resumido
Registros recuperados: 7
Primeira ... 1 ... Última
Imagem não selecionada

Imprime registro no formato completo
Caractérisation de bactéries lactiques psychrotrophes en vue de leur utilisation dans la biopréservation des aliments. Étude physiologique et moléculaire des mécanismes d’adaptation au froid ArchiMer
Matamoros, Sebastien.
Lactic acid bacteria strains were isolated from seafood products and clustered according to their inhibiting capacities against 14 food borne spoiling and pathogenic strains in order to develop applications in biopreservation. Most of the strains were identified as Leuconostoc gelidum and Lactococcus piscium. Detailed identification of one strain of the Lactococcus piscium strains suggests that it is a new specie. According to sensory analysis results, 2 strains belonging to the Leuconostoc gelidum specie were the most efficient for the enhancement of the shelf life of vacuum packed peeled and cooked shrimps. Similar results were obtained in cold smoked salmon with one strains of Lactococcus sp. A challenge test against three pathogenic strains (Listeria...
Tipo: Text Palavras-chave: Biopréservation; Crevettes; Saumon fumé; Analyse sensorielle; Protéine de choc froid; Lactococcus sp. nov.; Leuconostoc gelidum; Psychrotrophe; Biopreservation; Shrimps; Cold-smoked salmon; Sensory analysis; Cold-shock protein; Lactococcus sp. nov.; Leuconostoc gelidum; Psychrotrophic.
Ano: 2008 URL: http://archimer.ifremer.fr/doc/00050/16148/13631.pdf
Imagem não selecionada

Imprime registro no formato completo
Études des interactions entre la bactérie bioprotectrice Lactococcus piscium et Brochothrix thermosphacta et Listeria monocytogenes dans la crevette tropicale ArchiMer
Fall, Papa-abdoulaye.
The bioprotective potential of Lactococcus piscium CNCM I-4031 towards a specific spoilage organism, Brochothrix thermosphacta, was studied on tropical cooked peeled shrimp packed under modified atmosphere. In co-culture, the growth of this spoilage bacterium was inhibited by 4 log ufc/g by L. piscium and the sensory quality of the product was improved during 31 days. The inhibition could not be attributed to lactic acid or nutritional competition for amino acids. The growth modelling of L. piscium and B. thermosphacta was performed in different conditions of temperature, pH and NaCl concentrations. The optimal growth values of these two bacteria are quite similar, however L. piscium seemed to be more psychrotolerant than B. thermosphacta but twice less...
Tipo: Text Palavras-chave: Biopreservation; Inhibition; Modélisation; Lactococcus piscium; Flore d’altération; Analyse sensorielle; Produits de la mer; Co-cultures; Biopreservation; Inhibition; Modelling; Lactococcus piscium; Spoilage microflora; Sensory analysis; Seafood products; Co-cultures.
Ano: 2011 URL: http://archimer.ifremer.fr/doc/00050/16164/13649.pdf
Imagem não selecionada

Imprime registro no formato completo
Influence de paramètres technologiques sur les propriétés sensorielles de semi-conserves d'anchois à l'huile ArchiMer
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
Imagem não selecionada

Imprime registro no formato completo
Mise en place d'un jury interne d'analyse sensorielle des produits marins - Evaluation des performances des dégustateurs ArchiMer
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
Imagem não selecionada

Imprime registro no formato completo
Présentation des activités de l'équipe Ecophysiologie et Agronomie Viticole National Institute of Agronomic Research
Gaudillère, Jean-Pierre.
Ecophysiologie de la vigne et de la qualité des raisins, connaissance de l’état de la vigne, écologie du vignoble, viticulture durable, maturation du raisin.
Tipo: Working Paper Palavras-chave: Agriculture durable; Qualité organoleptique; Vigne; Vin; Analyse sensorielle; Écophysiologie; Relation hôte-parasite; Relation plante-microorganisme; Biochimie; Oenologie.
Ano: 2005 URL: http://hdl.handle.net/2174/82
Imagem não selecionada

Imprime registro no formato completo
Quantification des bactéries histaminogènes et maîtrise de la formation d'histamine dans les produits marins par biopréservation ArchiMer
Podeur, Gaetan.
Histamine-producing bacteria were isolated from naturally contaminated seafood, some of responsible for histamine-poisoning. At the same time, lactic acid bacteria were isolated on the same products and clustered according to their inhibitory activity against 4 histamine-producing species. Most of the strains were identified as Lactobacillus fuchuensis or Lactobacillus sakei. Twelve lactic acid bacteria were selected for challenge-test on canned, cooked or smoked tuna. Challenge-test combined with sensory analysis performed on cooked vacuum-packed tuna against Morganella psychrotolerans and Morganella morganii, demonstrated an important inhibitory effect on growth and production of histamine with L. sakei CNCM I-4707. Bacterial count was reduced by 3 to 5...
Tipo: Text Palavras-chave: Biopréservation; Thon; Bactérie lactique; Intoxication histaminique; Morganella morganii; Morganella psychrotolerans; Lactobacillus sakei; Analyse sensorielle; PCR en temps réel; Étape d'enrichissement; RT-qPCR; Biopreservation; Tuna; Lactic acid bacteria; Scombroid poisoning; Morganella morganii; Morganella psychrotolerans; Lactobacillus sakei; Sensory analysis; Real-time PCR; Enrichment step; RT-qPCR.
Ano: 2014 URL: https://archimer.ifremer.fr/doc/00241/35203/33709.pdf
Imagem não selecionada

Imprime registro no formato completo
Texture de la pomme - programme principal National Institute of Agronomic Research
Guillermin, Pascale.
Tipo: Working Paper Palavras-chave: Apple; Qualitative analysis; Pomme; Texture; Analyse sensorielle; Analyse histologique; Variabilité agronomique; Variabilté génétique.
Ano: 2005 URL: http://hdl.handle.net/2174/84
Registros recuperados: 7
Primeira ... 1 ... Última
 

Empresa Brasileira de Pesquisa Agropecuária - Embrapa
Todos os direitos reservados, conforme Lei n° 9.610
Política de Privacidade
Área restrita

Embrapa
Parque Estação Biológica - PqEB s/n°
Brasília, DF - Brasil - CEP 70770-901
Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco

Valid HTML 4.01 Transitional