FN Archimer Export Format
PT J
TI Spoilage potential and sensory profile associated with bacteria isolated from cold-smoked salmon
BT 
AF STOHR, Valerie
   JOFFRAUD, Jean-Jacques
   CARDINAL, Mireille
   LEROI, Francoise
AS 1:;2:;3:;4:;
FF 1:PDG-DRV-VP-GA;2:PDG-DRV-VP-GA;3:PDG-DRV-VP-GA;4:PDG-DRV-VP-GA;
C1 IFREMER, Ctr Nantes, Lab Genie Alimentaire Nantes, F-44311 Nantes 03, France.
C2 IFREMER, FRANCE
SI NANTES
SE PDG-DRV-VP-GA
IN WOS Ifremer jusqu'en 2018
IF 0.957
TC 98
UR https://archimer.ifremer.fr/doc/2001/publication-578.pdf
LA English
DT Article
DE ;Sensory analysis;Spoilage potential;Bacteria;Cold smoked salmon
AB 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. 
PY 2001
PD NOV
SO Food Research International
SN 0963-9969
PU Elsevier
VL 34
IS 9
UT 000171457100005
BP 797
EP 806
DI 10.1016/S0963-9969(01)00101-6
ID 578
ER

EF