TY - JOUR T1 - Spoilage potential and sensory profile associated with bacteria isolated from cold-smoked salmon A1 - Stohr,Valerie A1 - Joffraud,Jean-Jacques A1 - Cardinal,Mireille A1 - Leroi,Francoise AD - IFREMER, Ctr Nantes, Lab Genie Alimentaire Nantes, F-44311 Nantes 03, France. UR - https://archimer.ifremer.fr/doc/00000/578/ DO - 10.1016/S0963-9969(01)00101-6 KW - Sensory analysis KW - Spoilage potential KW - Bacteria KW - Cold smoked salmon N2 - Off-odours/flavours associated with cold-smoked salmon spoilage are due to the activity of microflora. This study evaluated the spoilage potential of nine bacterial groups (Shewanella putrefaciens, Brochothrix thermosphacta, Aeromonas spp., Lactobacillus alimentarius, Lactobacillus sake,Lactobacillus farciminis, Carnobacterium piscicola, Photobacterium phosphoreum and Serratia liquefaciens) isolated from cold-smoked salmon. Five different isolates from each group were inoculated into sterile cold-smoked salmon blocks, and chemical and sensory changes were studied after five weeks of storage in vacuum packs at 6 degreesC. Bacterial growth was monitored weekly during the storage period. A sensory profile was assigned to each group, Principal component analysis allowed some bacterial species to be characterised by a specific odour, and correspondence factorial analysis discriminated among the species according to their spoilage potential. The bacteria mainly responsible for spoilage were L. sake, L. farciminis and B. thermosphacta, which produced sulphurous, acidic and rancid off-odours respectively. Some strains of S. liquefaciens,produced rubbery, cheesy or acidic off-odours. Some P. phosphoreum isolates were characterised by an acidic effect. Y1 - 2001/11 PB - Elsevier JF - Food Research International SN - 0963-9969 VL - 34 IS - 9 SP - 797 EP - 806 ID - 578 ER -