FN Archimer Export Format
PT J
TI Characterisation of volatile compounds produced by bacteria isolated from the spoilage flora of cold-smoked salmon
BT 
AF JOFFRAUD, Jean-Jacques
   LEROI, Francoise
   ROY, Caroline
   BERDAGUE, J
AS 1:;2:;3:;4:;
FF 1:PDG-DRV-VP-GA;2:PDG-DRV-VP-GA;3:;4:;
C1 IFREMER, Lab Genie Alimentaire, F-44311 Nantes 03, France.
   INRA Theix, Rech Viande Stn, F-63122 St Genes Champanelle, France.
C2 IFREMER, FRANCE
   INRA, FRANCE
SI NANTES
SE PDG-DRV-VP-GA
IN WOS Ifremer jusqu'en 2018
IF 1.579
TC 133
UR https://archimer.ifremer.fr/doc/2001/publication-492.pdf
LA English
DT Article
DE ;Volatile compounds;Bacteria;Spoilage;Cold smoked salmon
AB This study investigated the volatile compounds produced by bacteria belonging to nine different bacterial groups: Lactobacillus sake, L. farciminis, L. alimentarius. Carnobacterium piscicola, Aeromonas sp., Shewanella putefaciens. Brochothrix thermosphacta, Photobacterium phosphoreum and Enterobacteriaceae isolated from cold-smoked salmon. Each bacterial group was represented by several strains. In addition, combinations of the groups were examined as well. Sterile blocks of cold-smoked salmon were inoculated, vacuum-packed and stored at 6 degreesC. After 40 days of storage at 6 degreesC, aerobic viable count and pH were recorded, the volatile fraction of the samples was analysed by gas chromatography-mass spectrometry (GC-MS). and spoilage was assessed by sensory evaluation. Among the 81 volatile compounds identified by GC-MS, 30 appeared to be released as a result of bacterial metabolism Some of the effects of inoculated bacterial strains on the composition of the volatile fraction seemed to be characteristic of certain bacterial species. Sensory analysis showed relationships between bacteria, the composition of the volatile fraction and the organoleptic quality of smoked salmon. 
PY 2001
PD JUL
SO International Journal of Food Microbiology
SN 0168-1605
PU Elsevier
VL 66
IS 3
UT 000169278300004
BP 175
EP 184
DI 10.1016/S0168-1605(00)00532-8
ID 492
ER

EF