| Registro completo |
| Provedor de dados: |
5
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| País: |
France
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| Título: |
Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging
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| Autores: |
Mace, Sabrina
Joffraud, Jean-jacques
Cardinal, Mireille
Malcheva, Mariya
Cornet, Josiane
Lalanne, Valerie
Chevalier, Frederique
Serot, Thierry
Pilet, Marie-france
Dousset, Xavier
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| Data: |
2013-01
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| Ano: |
2013
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| Palavras-chave: |
Spoilage potential
Bacterial interaction
Specific spoilage organism
Atlantic salmon
Volatile compounds
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| 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.
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| Tipo: |
Text
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| Idioma: |
Inglês
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| Identificador: |
http://archimer.ifremer.fr/doc/00125/23656/22006.pdf
DOI:10.1016/j.ijfoodmicro.2012.10.013
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| Editor: |
Elsevier Science Bv
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| Relação: |
http://archimer.ifremer.fr/doc/00125/23656/
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| Formato: |
application/pdf
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| Fonte: |
International Journal Of Food Microbiology (0168-1605) (Elsevier Science Bv), 2013-01 , Vol. 160 , N. 3 , P. 227-238
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| Direitos: |
2012 Elsevier B.V. All rights reserved.
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