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Registros recuperados: 32
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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: https://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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Décongélation du poisson dans une enceinte à air chaud pulsé (Thirode) ArchiMer
Han Ching, Lucay; Becel, Philippe; Cornet, Josiane.
Le laboratoire atesté le prototype de décongélation Thirode utilisant l'air chaud pulsé humidifié, afin d'évaluer les performances thermiques et l'incidence sur la qualité du poisson. Les essais réalisés nous ont permis de traiter les produits de petite taille et les plaques congelées dans des temps très satisfaisants sans nuire à la qualité du poisson (ambiance humide à +20°C et grande vitesse de ventilation). En outre, nous avons constaté que la prolifération bactérienne est généralement nulle et ne s'observe que pour la décongélation des gros thons.
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Ano: 1979 URL: http://archimer.ifremer.fr/doc/00119/23017/20848.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.
Tipo: Text
Ano: 2012 URL: https://archimer.ifremer.fr/doc/00308/41971/41243.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 vacuum and modified atmosphere packaging on the microbiological, chemical and sensory properties of tropical red drum ( Sciaenops ocellatus ) fillets stored at 4 °C ArchiMer
Silbande, Adele; Adenet, Sandra; Chopin, Christine; Cornet, Josiane; Smith-ravin, Juliette; Rochefort, Katia; Leroi, Francoise.
Aims The effect of vacuum (VP – 4 °C) and CO2/N2–atmosphere (MAP – 4 °C) packaging on the quality of red drum fillets compared with whole gutted iced fish was investigated. Methods and results A metagenomic approach, bacterial enumeration and isolation, biochemical and sensory analyses were carried out. The organoleptic rejection of whole fish was observed at day 15 whereas VP and MAP fillets appeared unacceptable only after 29 days. At these dates, total mesophilic counts reached 107–108 CFU g− 1. According to Illumina MiSeq sequencing, Arthrobacter, Chryseobacterium, Brevibacterium, Staphylococcus and Kocuria were the main genera of the fresh red drum fillets. At the sensory rejection time, lactic acid bacteria (LAB), particularly Carnobacterium sp.,...
Tipo: Text Palavras-chave: Seafood; Biogenic amine; VP; MAP; NGS; 16S rRNA gene.
Ano: 2018 URL: https://archimer.ifremer.fr/doc/00407/51858/52468.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 de la qualité des calmars de pêche hauturière ArchiMer
Chantreau, Patrick; Cornet, Josiane; Knockaert, Camille.
La qualité des calmars débarqués par les navires hauturiers du port de Lorient Kéroman a fait l'objet d'un suivi pendant une période de quelques semaines (janvier à fin février). En association avec les services vétérinaires cette étude a été réalisée à la demande du FROM Bretagne et fait suite à une campagne d'expertise sur la conservation à bord des captures de calmars (Rapport IF/FROM de janvier 90). Afin de sensibiliser les professionnels à améliorer la qualité du produit débarqué, une note synthétisant les conclusions du rapport avait été distribuée aux différents armements . L'objectif premier a été l'évaluation de la qualité de ce produit sur une période de 4 semaines. Dans un premier temps, la collaboration avec les services vétérinaires pour...
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Ano: 1990 URL: http://archimer.ifremer.fr/doc/00119/23013/20844.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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Improving simultaneously the quality and safety of cooked and peeled shrimp using a cocktail of bioprotective lactic acid bacteria ArchiMer
Saraoui, Taous; Cornet, Josiane; Guillouet, Emilie; Pilet, Marie France; Chevalier, Frederique; Joffraud, Jean-jacques; Leroi, Francoise.
Tropical shrimp is of considerable economic importance in the word but is highly perishable due to microbial and chemical degradation. Biopreservation is a food preservation technology based on the addition of “positive” bacteria able to kill or prevent the growth of undesirable microorganisms. Two strains of lactic acid bacteria (LAB) have previously been selected for a biopreservation strategy: Lactococcus piscium CNCM I-4031, for its ability to prevent the sensory deterioration of seafood and Carnobacterium divergens V41, which inhibits growth of Listeria monocytogenes. The objective was to test the association of the two strains to improve both the quality and safety of shrimp. In a first trial, the two LAB were inoculated alone or in a cocktail in...
Tipo: Text Palavras-chave: Carnobacterium divergens V41; Lactococcus piscium CNCM I-4031; Penaeus vannamei; Listeria monocytogenes; Biopreservation.
Ano: 2017 URL: https://archimer.ifremer.fr/doc/00353/46412/46140.pdf
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Influence de la triploïdie sur l'aptitude à la transformation de truite fario ArchiMer
Cornet, Josiane; Vallet, Jean-luc.
Ce programme avait pour but d'étudier la variabilité dans le temps des caractéristiques de la truite fario diploïde et triploïde et les conséquences sur l'aptitude du produit à la transformation.
Tipo: Text
Ano: 1991 URL: http://archimer.ifremer.fr/doc/00125/23666/21563.pdf
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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
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Lactic acid bacteria selection for biopreservation as a part of hurdle technology approach applied on seafood ArchiMer
Wiernasz, Norman; Cornet, Josiane; Cardinal, Mireille; Pilet, Marie-france; Passerini, Delphine; Leroi, Francoise.
As fragile food commodities, microbial and organoleptic qualities of fishery and seafood can quickly deteriorate. In this context, microbial quality and security improvement during the whole food processing chain (from catch to plate), using hurdle technology, a combination of mild preserving technologies such as biopreservation, modified atmosphere packaging and superchilling, are of great interest. Thirty-five lactic acid bacteria (LAB) belonging to the species Carnobacterium maltaromaticum, Carnobacterium inhibens, Lactococcus piscium, Leuconostoc gelidum, Vagococcus fluvialis, Vagococcus penaei and Aerococcus viridans, known to possess interesting antimicrobial activity, were chosen for their potential application as bioprotective agents as a part of...
Tipo: Text Palavras-chave: Antimicrobial activity; Spoilage; Screening; Chitosan; Fish juice; Safety assessment.
Ano: 2017 URL: https://archimer.ifremer.fr/doc/00382/49342/49732.pdf
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Mise au point d'espadon fumé pour le compte de la F.O.I. (Réunion) ArchiMer
Vallet, Jean-luc; Cornet, Josiane; Knockaert, Camille.
L'objectif de cette étude sera de définir un procédé de transformation de l'espadon optimisant toutes les phases du traitement et permettant de produire une semi-conserve de qualité organoleptique et hygiénique irréprochable. A cette fin nous avons réceptionné 200 kg de produits congelés expédiés par avion depuis l'Ile de la Réunion. Les poissons d'un poids moyen de 25 kg sont livrés étêtés, éviscérés et pêchés exclusivement par les pêcheurs Formosans dans l'Océan Indien dans une zone comprise entre l'Afrique du Sud, l'Australie et la Réunion. L'espadon est congelé à bord dans de mauvaises conditions d'hygiène. Les lots sont assez hétérogènes, le poids des individus allant de 15 à 160 kg.
Tipo: Text
Ano: 1988 URL: http://archimer.ifremer.fr/doc/00119/23012/20842.pdf
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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
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Obtention de souches conchylicoles performantes par polyploïdisation (5ème partie) ArchiMer
Gerard, Andre; Naciri, Yamama; Peignon, Jean-marie; Ledu, Christophe; Phelipot, Pascal; Baud, Jean-pierre; Nourry, Max; Haure, Joel; Heurtebise, Serge; Garnier, Jacqueline; Martin, Anne-genevieve; Claude, Serge; Langlade, Aime; Joly, Jean-pierre; Goulletquer, Philippe; Ruelle, Francois; Coatanea, Denis; Oheix, Jocelyne; Vercelli, Catherine; Chabirand, Jean-michel; Maurer, Daniele; Borel, Michel; Cardinal, Mireille; Cornet, Josiane; Le Pennec, Marcel; Le Mercier, A..
This fifth part of the polyploidisation program reports the experiments that were conducted in 1993 and that were devoted to : - monitoring growth performance of Ostrea edulis diploids and triploids in La Trinité sur Mer and Palavas - monitoring growth performance of Crassostrea gigas diploids and triploids in Port en Bessin, Marennes Oleron (2 locations), Arcachon and Palavas - comparative study of gametogenesis for C. gigas diploids and triploids - comparative study of C. gigas diploids and triploids using sensorial analysis At the end of fifth year, it was clear that triploids are advantageous although such a statement must be moderated according to locations. The gametogenesis stydy showed that triploidy is associated with partial to complete...
Tipo: Text Palavras-chave: Crassostrea gigas; Ostrea edulis; Cytogenetics; Polyploidy; Crassostra gigas; Ostrea edulis; Cytogénétique; Polyploïdie.
Ano: 1994 URL: http://archimer.ifremer.fr/doc/1994/rapport-3860.PDF
Registros recuperados: 32
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