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Registros recuperados: 48
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Affinage contrôlé en bassin de l'huître creuse Crassostrea gigas ArchiMer
Baud, Jean-pierre; Brisset, Emmanuelle; Cardinal, Mireille.
Une étude d'affinage contrôlé en bassin de l'huître creuse Crassas/rea gigas a été réalisée en novembre 1991 par "IFREMER de Bouin (Vendée). Cinq tonnes d'huîtres ont été nourries avec la diatomée Skeletonema costatum produite sur eau salée souterraine à raison de 1,2 X 10(9) cellules/individus/jour. L'affinage a été réalisé dans un bassin bétonné de 500 m2 muni d'une rampe de bullage d'air à une densité de 11 kg/m2 de coquillages. L'influence de différents paramètres sur l'affinage a été testée à l'aide d'un plan factoriel incluant : La taille des huîtres (86,8g ± 3,8 ; 69,5g ± 3,2 ; 53,1g.± 2,3), la technique de stockage (au sol, en casier surélevé, en poche surélevée) et la situation des huîtres par rapport à l'injection du phytoplancton (alimentation,...
Tipo: Text Palavras-chave: Affinage contrôlé; Crassostrea gigas; Skeletonema costatum; Glycogène.
Ano: 1995 URL: http://archimer.ifremer.fr/doc/00048/15882/13304.pdf
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Aromas potentiality of tuna cooking juice concentrated by nanofiltration ArchiMer
Walha, Khaled; Ben Amar, Raja; Masse, Anthony; Bourseau, Patrick; Cardinal, Mireille; Cornet, Josiane; Prost, Carole; Jaouen, Pascal.
Tuna cooking juices contain high organic load preventing the rejection in the environment without treatment. But the effluents present an interesting fishy odour and it is worth recovering aroma compounds. In this work, two industrial tuna cooking juices were concentrated by nanofiltration. Nanofiltration performance was discussed in terms of permeation fluxes, organic matter retention and impact on the aromatic properties of juices. NF sharply decreases the global intensity of juices and modifies their aromatic equilibrium. However, the main characteristics and the marine nature of juices were kept. A pre-treatment by microfiltration (MF) induces a marked increase in permeation fluxes during NF concentration while it slightly affects the aromatic...
Tipo: Text Palavras-chave: Tuna cooking juice; Aromas concentration; Membrane separation; Nanofiltration; Sensory analysis.
Ano: 2011 URL: http://archimer.ifremer.fr/doc/00016/12711/9689.pdf
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Caractérisation de la qualité du platax (Platax orbicularis) issu d’aquaculture : transformation - composition chimique - caractérisation sensorielle ArchiMer
Knockaert, Camille; Cornet, Josiane; Cardinal, Mireille; Gasset, Eric; Maamaatuaiahutapu, Moana; Coves, Denis.
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Ano: 2009 URL: http://archimer.ifremer.fr/doc/00058/16917/14396.pdf
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Characterisation of the spoilage microbiota in raw salmon (Salmo salar) steaks stored under vacuum or modified atmosphere packaging combining conventional methods and PCR–TTGE ArchiMer
Mace, Sabrina; Cornet, Josiane; Chevalier, Frederique; Cardinal, Mireille; Pilet, Marie-france; Dousset, Xavier; Joffraud, Jean-jacques.
In order to characterise the spoilage related to microbiota of raw salmon, a combination of culture-dependent and -independent methods, including PCR–TTGE, was used to analyse 3 raw salmon batches stored for 3 days at chilled temperature in modified atmosphere packaging (MAP) (50% CO2/50% N2) or under vacuum. Sensory evaluation, microbiological enumeration and chemical analysis were performed after 3, 7 and 10 days of storage. At the onset of spoilage, 65 bacterial isolates were picked from the plates. Thus, 13 different genera or species were identified by phenotypic and molecular tests: Serratia spp., Photobacterium phosphoreum, Yersinia intermedia, Hafnia alvei, Buttiauxella gaviniae, Pseudomonas sp., Carnobacterium maltaromaticum, Carnobacterium...
Tipo: Text Palavras-chave: Seafood; Culture-independent method (PCR–TTGE); Sensory analysis; Photobacterium phosphoreum; Lactococcus piscium.
Ano: 2012 URL: http://archimer.ifremer.fr/doc/00052/16277/13779.pdf
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Characterization of the spoilage potential of pure and mixed cultures of bacterial species isolated from tropical yellowfin tuna ( Thunnus albacares ) ArchiMer
Silbande, A.; Cornet, Josiane; Cardinal, Mireille; Chevalier, Frederique; Rochefort, K.; Smith-ravin, J.; Adenet, S.; Leroi, Francoise.
Aim The spoilage potential of 28 bacterial strains isolated from spoiled raw yellowfin tuna was evaluated. Methods and Results Bacterial species were inoculated in irradiated tuna matrix. Chemical changes, bacterial growth and sensory quality were monitored during aerobic storage at 8°C. Pseudomonas spp., Enterobacter spp. and Escherichia hermanii had no spoiling effect. Brochothrix thermosphacta and Carnobacterium divergens/maltaromaticum developed moderate unpleasant odors. Hafnia paralvei and Serratia spp. released strong off-odors (pyrrolidine, sulfur/cabbage). No bacterial group (except H. paralvei) combined with Pseudomonas spp. deteriorated the sensory quality of tuna. When C. divergens/maltaromaticum was associated with H. paralvei or B....
Tipo: Text Palavras-chave: Bacterial interactions; Bacterial species; Fish; Pseudomonas; Sensory quality; Spoilage potential; Tropical; Tuna.
Ano: 2018 URL: https://archimer.ifremer.fr/doc/00414/52557/53395.pdf
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Cold storage of Pacific oysters out of water: biometry, intervalval water and sensory assessment ArchiMer
Buzin, Florence; Baudon, Violaine; Cardinal, Mireille; Barille, Laurent; Haure, Joel.
Due to the important economic activity of oyster production in France, microalgal toxic events represent a significant constraint for shellfish farmers who face closures of bivalve production-sites. The frequency of closures of 3 weeks or less represents half of the total closures along the French coasts. Cold storage could be a simple and affordable solution for temporary and short-term storage before commercialisation. A stock of marketable Pacific oyster Crassostrea gigas was therefore stored during 22 days in non-immersed conditions at 3 degrees C with 100% humidity. At the end of the experiment, the oyster mortality rate remained at a low level of less than 3.5%. The sensory attributes, odour, appearance, texture and flavour, did not show significant...
Tipo: Text Palavras-chave: Quality control; Refrigeration; Sensory evaluation; Shelf life; Shellfish.
Ano: 2011 URL: http://archimer.ifremer.fr/doc/00041/15245/12840.pdf
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Comparative Value of a Sorting Procedure and Quantitative Descriptive Analysis to Investigate the Influence of Processing Parameters: Case Study of Hydrolysate Production From Salmon By-Products ArchiMer
Cardinal, Mireille; Baron, Regis; Kouakou, Christelle; Prost, Carole; Courcoux, Philippe.
Many papers have recently discussed the value of a free sorting method as a rapid and simple alternative to quantitative descriptive analysis, considered the reference tool for food sensorial characterization. The aim of the present paper is to evaluate whether this method of free sorting can also be used to investigate the influence of processing parameters. An experimental design was applied to production conditions of enzymatic hydrolysates from salmon by-products. The effect of four processing parameters (time and temperature of hydrolysis, sugar and antioxidant addition) on the odor of the hydrolysates was studied using a sorting task with 45 untrained panelists and a quantitative descriptive analysis carried out with 11 trained panelists. This study...
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Ano: 2014 URL: http://archimer.ifremer.fr/doc/00179/29051/27488.pdf
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COMSAUMOL (maintien de la COMmercialisation par la SAUvegarde et la détoxication des MOLlusques). Etude 2008-2010. Rapport final ArchiMer
Haure, Joel; Hussenot, Jerome; Buzin, Florence; Dupuy, Beatrice; Palvadeau, Hubert; Penisson, Christian; Papin, Mathias; Nourry, Max; Lassus, Patrick; Marcaillou-le Baut, Claire; Mondeguer, Florence; Royer, F.; Amzil, Zouher; Belin, Catherine; Cardinal, Mireille; Le Grel, L.; Le Bihan, V.; Jaouen, P.; Massé, A.; Castaing, Jean-baptiste; Sabiri, Ne.; Pontié, M..
La contamination des denrées d’origine marine par des toxines algales (phycotoxines) a pris depuis quelques années une importance considérable. Ce phénomène est largement lié à l’augmentation du nombre de zones géographiques touchées ainsi qu’à la diversification des espèces toxinogènes et à l’identification de nouveaux composés toxiques. Les données épidémiologiques sont cependant encore peu nombreuses car elles sont liées à la mise en place de contrôles systématiques récents. L’Union Européenne a établi un Laboratoire Communautaire de référence pour les phycotoxines, situé à Vigo (Espagne) qui coordonne les activités des laboratoires Nationaux de références correspondants (en France c’est le LNR Phycotoxines de l’AFSSA qui assure cette mission). C’est...
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Ano: 2011 URL: http://archimer.ifremer.fr/doc/00092/20277/17922.pdf
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Des bactéries bioprotectrices pour améliorer la qualité des produits de la mer ArchiMer
Leroi, Francoise; Brillet-viel, Anne; Chevalier, Frederique; Cardinal, Mireille; Cornet, Josiane; Pilet, Marie France.
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Ano: 2012 URL: https://archimer.ifremer.fr/doc/00308/41971/41243.pdf
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Dietary lipid level, hepatic lipogenesis and flesh quality in turbot (Psetta maxima) ArchiMer
Regost, Christelle; Arzel, Jacqueline; Cardinal, Mireille; Robin, Jean; Laroche, M; Kaushik, Sadasivam.
A study was undertaken with marketable size turbot to evaluate the effects of dietary fat levels on chemical composition. lipogenesis and flesh quality, Four experimental diets containing graded levels of fish oil in order to obtain 10%, 15%, 20% and 25% of crude fat were fed to triplicate groups of turbot (initial body weight of 660 g) for 12 weeks in full strength seawater at temperature of 17 degreesC. Nutrient digestibility was not influenced by dietary fat levels. The best growth performance was observed in fish fed 10% and 15% dietary fat. High dietary lipid levels led to higher fat deposition in whole fish, although lipid level in muscle remained low (1.1% in dorsal muscle and 1.7% in ventral muscle irrespective of diet), Significant subcutaneous...
Tipo: Text Palavras-chave: Flesh quality; Lipogenesis; Fat deposition; Dietary lipids; Psetta maxima.
Ano: 2001 URL: http://archimer.ifremer.fr/doc/2001/publication-376.pdf
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Effect of bacterial interactions on the spoilage of cold-smoked salmon ArchiMer
Joffraud, Jean-jacques; Cardinal, Mireille; Cornet, Josiane; Chasles, Jean-sebastien; Leon, Sandrine; Gigout, Frederique; Leroi, Francoise.
Cold-smoked salmon is a lightly preserved fish product in which a mixed microbial flora develops during storage and where the interactive behaviour of micro-organisms may contribute to their growth and spoilage activity. The aim of this study was to assess the effect of the bacterial interactions between the main species contaminating the cold-smoked salmon on bacterial growth, chemical and sensory changes, and spoilage. First, Carnobacterium piscicola, Photobacterium phosphoreum, Lactobacillus sakei, Vibrio sp., Brochothrix thermosphacta and Serratia liquefaciens-like were inoculated as pure cultures on sterile cold-smoked salmon. All bacterial species grew well; Vibrio sp. was the fastest and L. sakei strains developed very rapidly as well with a high...
Tipo: Text Palavras-chave: Spoilage; Interaction; Microbial flora; Cold smoked salmon.
Ano: 2006 URL: http://archimer.ifremer.fr/doc/2006/publication-1727.pdf
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Effect of inoculation of Carnobacterium divergens V41, a biopreservative strain against Listeria monocytogenes risk, on the microbiological, chemical and sensory quality of cold-smoked salmon ArchiMer
Brillet, Anne; Pilet, Marie-france; Prevost, Hervé; Cardinal, Mireille; Leroi, Francoise.
The aim of this study was to develop a biopreservation strategy for cold-smoked salmon (CSS) by the use of lactic acid bacteria previously selected for their capability to inhibit the growth of Listeria monocytogenes in the product. The spoiling potential of three Carnobacterium strains (Carnobacterium divergens V41, Carnobacterium piscicola V1 and SF668) was tested in sterile CSS blocks inoculated by 10(4-5) CFU g(-1) and stored under vacuum for 9 days at 4 degrees C followed by 19 days at 8 degrees C. C. divergens V41 grew a little faster than the other strains and none of the three carnobacteria showed any adverse effect on quality of the product, i.e. no off-odour detected by a trained panel, no total volatile basic nitrogen (TVBN) production, no...
Tipo: Text Palavras-chave: Sensory analysis; Biogenic amine; Spoilage microflora; Carnobacterium; Biopreservation; Cold smoked salmon.
Ano: 2005 URL: http://archimer.ifremer.fr/doc/2005/publication-724.pdf
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Effect of salting and cold-smoking procedures on Atlantic salmon originating from pre-or post rigor filleted raw material. Based on the measurement of physiochemical characteristics ArchiMer
Bjornevik, Marit; Cardinal, Mireille; Vallet, Jean-luc; Nicolaisen, Ove; Arnarson, Gudmundur Oern.
Different methods in use for cold smoking of salmon affect product yield and quality. The combinations of filleting time (pre or post), salting methods (dry or injection), salting targets (2.5 or 4%) and smoking temperatures (15 or 25 °C) were studied during 6 weeks of 4 °C cold storage. Salting method had the greatest influence on flesh quality. Injection salting led to 15% higher fillet yield, moderate to strong gaping score, softer texture, and paler fish compared with dry salting. Pre-rigor filleting reduced fillet gaping from a moderate to minor score, but only in dry salted fillets. Smoking at 15 °C reduced yield by 0.5% in injected salted fish, compared with 25 °C. The combination of pre-rigor filleting, dry salting and 15 °C smoking temperature...
Tipo: Text Palavras-chave: Salmo salar; Flesh quality; Texture; Liquid loss; Fillet yield; Cold storage.
Ano: 2018 URL: https://archimer.ifremer.fr/doc/00423/53475/54382.pdf
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Effects of a storage at -2°C/-3°C before retail displaying on the qualities of smoked salmon ArchiMer
Beaufort, Annie; Bourdin, Graziella; Lebail, Alain; Cardinal, Mireille.
Chilling is a technology consisting in storing smoked salmon at -2°C/-3°C during several weeks before retail displaying. This approach is an important point for controlling production and retail chain logistics. In agro-food industry, cold storage is made either at positive temperature in order to slow down the growth of bacteria or at negative temperature (freezing) in order to stop the growth of bacteria. Storing food between 0°C and the freezing point is an alternative and the results on microbial and sensorial qualities have been investigated in a research program aiming at : - highlighting determinant factors for the growth of Listeria monocytogenes (L.m): salt content, cold stiffening before slicing, kinetic characteristics of the strain, chilling...
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Ano: 2007 URL: http://archimer.ifremer.fr/doc/2007/acte-3983.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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Evaluation sensorielle d'huîtres d'origine géographique et de technique d'élevage différentes ArchiMer
Cardinal, Mireille; Cornet, Josiane.
Dans le cadre d'un programme initié par l'IFREMER relatif à la qualité des coquillages, des évaluations sensorielles d'huîtres ont été réalisées à l'automne 95 et au printemps 96 sur six lots provenant de sites géographiques différents et élevés, pour certains d'entre eux, selon des modes de cultures différents. Il s'agissait d'apporter des éléments d'informations sur la possibilité de différencier des huîtres par des critères sensoriels objectifs. Cette étude présente la méthodologie utilisée pour établir une liste de descripteurs sensoriels permettant de caractériser ce produit. Les épreuves, de type profil sensoriel, menées par un jury entraîné constitué de 20 personnes, ont montré qu'il est possible de discriminer les lots étudiés, grâce à certains...
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Ano: 1996 URL: https://archimer.ifremer.fr/doc/00104/21537/19118.pdf
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Fat content and fillet shape of Atlantic salmon: Relevance for processing yield and quality of raw and smoked products ArchiMer
Morkore, T; Vallet, Jean-luc; Cardinal, Mireille; Gomez Guillen, M; Montero, P; Torrissen, O; Nortvedt, R; Sigurgisladottir, S; Thomassen, M.
Relevance of fat content and fillet shape of Atlantic salmon for quality and yield during smoking processing was investigated. Fat content significantly influenced quality of raw and smoked products, although the interactions varied according to the raw material used and smoking temperature. In raw and smoked fillets, increasing fat content coincided with increasing L* and b*-values and decreasing fat holding capacity. In smoked salmon, fat content also correlated positively to the a*-value, smoke-intensity-/wood-fire flavor and fatty texture, and negatively to water holding capacity and shear-force. Weight loss during salting and smoking decreased with increasing fat content, and voluminous shaped fillets gave higher yield than slim fillets.
Tipo: Text Palavras-chave: Processing; Salmon quality; Fillet shape; Fat content; Atlantic salmon.
Ano: 2001 URL: http://archimer.ifremer.fr/doc/2001/publication-717.pdf
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Fat deposition and flesh quality in seawater reared, triploid brown trout (Salmo trutta) as affected by dietary fat levels and starvation ArchiMer
Regost, Christelle; Arzel, Jacqueline; Cardinal, Mireille; Laroche, M; Kaushik, Sadasivam.
Three isoproteic (crude protein content: 56%) diets with different fat levels (11%, 20%, and 26%) were fed to triplicate groups of triploid brown trout (initial average body weight of 1.5 kg), reared in seawater. At the end of 3 months of feeding, fish fed the high-fat (HF) diet were split into two groups: a triplicate group of fish received the low-fat diet and another triplicate group was kept unfed for a further 2-month period. Fish initially fed the low-fat diet during the first period were continued to be fed the same diet. Fish fed the medium-fat (MF) diet during period 1 were eliminated for period 2. At the end of each period, comparative whole body analyses, sensory and instrumental (texture and colour) analyses were made on fresh and smoked...
Tipo: Text Palavras-chave: Texture; Colour; Sensory analyses; Starvation fat deposition; Dietary fat; Salmo trutta.
Ano: 2001 URL: http://archimer.ifremer.fr/doc/2001/publication-377.pdf
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