Data/hora: 11/06/2024 11:52:35

Provedor de dados: 	5	
País: 	France	
Título: 	Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging	
Autores: 	Mace, Sabrina; Joffraud, Jean-jacques; Cardinal, Mireille; Malcheva, Mariya; Cornet, Josiane; Lalanne, Valerie; Chevalier, Frederique; Serot, Thierry; Pilet, Marie-france; Dousset, Xavier.	
Data: 	2013-01	
Ano: 	2013	
Palavras-chave: 	Spoilage potential; Bacterial interaction; Specific spoilage organism; Atlantic salmon; Volatile compounds.	
Resumo: 	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 of their interactions, each of these 3 specific spoilage organisms (SSO) and two mixed-cultures, C. maltaromaticum/H. alvei and C. maltaromaticum/P. phosphoreum were tested in the sterile salmon model system using a combination of complementary methods: molecular (PCR-TTGE), sensory, chemical and conventional microbiological analyses. It was concluded that, in the mixed-culture inoculated samples, the dominant species determined the spoilage characteristics. The volatile fraction of P. phosphoreum inoculated samples was analyzed by solid-phase microextraction (SPME) followed by gas chromatography coupled to mass spectrometry (GC-MS). Among the specific volatile compounds present on P. phosphoreum spoiled inoculated samples, acetic acid was correlated with sensory analysis and can be proposed as a raw salmon spoilage marker. (c) 2012 Elsevier B.V. All rights reserved.	
Tipo: 	Text	
Idioma: 	Inglês	
Identificador: 	http://archimer.ifremer.fr/doc/00125/23656/22006.pdf

DOI:10.1016/j.ijfoodmicro.2012.10.013	
Editor: 	Elsevier Science Bv	
Relação: 	http://archimer.ifremer.fr/doc/00125/23656/	
Formato: 	application/pdf	
Fonte: 	International Journal Of Food Microbiology (0168-1605) (Elsevier Science Bv), 2013-01 , Vol. 160 , N. 3 , P. 227-238	
Fonte: 	2012 Elsevier B.V. All rights reserved.