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Provedor de dados:  ArchiMer
País:  France
Título:  Biodiversity and dynamics of the bacterial community of packaged king scallop (Pecten maximus) meat during cold Storage
Autores:  Coton, M.
Joffraud, Jean-jacques
Mekhtiche, L.
Leroi, Francoise
Coton, E.
Data:  2013-09
Ano:  2013
Palavras-chave:  King scallop
Microbial biodiversity
Modified atmosphere packaging (MAP)
Resumo:  The microbial biodiversity and dynamics of king scallops meat and coral during cold storage (cold chain rupture: 1/3 storage time at 4 degrees C followed by 213 at 8 degrees C), was assessed by combining culture-dependant and -independent methods. Products were packaged as follows: aerobic, vacuum packed and 3 different CO2/N-2 modified atmospheres and the impact of these conditions on the microbial communities was assessed. Results indicated that under air (current packaging condition), the dominant species corresponded to Brochothrix thermosphacta, Pseudomonas spp. and Shewanella spp. These species have regularly been associated in the literature with food (especially seafood), and product spoilage. Moellerella wisconsensis was the only species detected on VRBG medium, however, its impact on the food product is unclear. Packaging conditions influenced the ecosystem equilibrium and biodiversity. Except for day 8, the lowest counts for all studied flora were observed for modified atmosphere packaging (MAP) containing >80% CO2. Moreover, in these conditions, higher biodiversity by Temporal Temperature Gradient Gel Electrophoresis (TTGE) and the non-detection of specific flora (i.e. Pseudoalteromonas haloplanktis) were observed. At day 8, scallops packaged using these conditions were still acceptable from a sensorial point of view (odour), although the initial load of the king scallop was high (total psychro-trophic flora reached 5.5 log CFU/g).
Tipo:  Text
Idioma:  Inglês

Editor:  Academic Press Ltd- Elsevier Science Ltd
Formato:  application/pdf
Fonte:  Food Microbiology (0740-0020) (Academic Press Ltd- Elsevier Science Ltd), 2013-09 , Vol. 35 , N. 2 , P. 99-107
Direitos:  2013 Elsevier Ltd. All rights reserved.

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