Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME-GC-MS analysis

Type Article
Date 2011-06
Language English
Author(s) Jaffres Emmanuel1, 2, 3, 5, Lalanne Valerie4, 5, Mace Sabrina1, 2, 3, 5, Cornet Josiane3, Cardinal Mireille3, Serot Thierry4, 5, Dousset Xavier1, 2, Joffraud Jean-Jacques3
Affiliation(s) 1 : LUNAM Université, Oniris, UMR 1014 Secalim, Nantes, F-44307, France
2 : INRA, Nantes, F-44307, France
3 : Ifremer, Laboratoire Science et Technologie de la Biomasse Marine, BP 21105, 44311 Nantes Cedex 3, France
4 : LUNAM Université, ONIRIS, UMR 6144 GEPEA, Flavor Unit, F 44307, France
5 : CNRS, Nantes, F-44307, France
Source International Journal Of Food Microbiology (0168-1605), 2011-06 , Vol. 147 , N. 3 , P. 195-202
DOI 10.1016/j.ijfoodmicro.2011.04.008
WOS© Times Cited 78
Abstract The spoilage potential of six bacterial species isolated from cooked and peeled tropical shrimps (Brochothrix thermosphacta, Serratia liquefaciens-like, Carnobacterium maltaromaticum, Carnobacterium divergens, Carnobacterium alterfunditum-like and Vagococcus penaei sp. nov.) was evaluated. The bacteria were inoculated into shrimps, packaged in a modified atmosphere and stored for 27 days at 8 °C. Twice a week, microbial growth, as well as chemical and sensory changes, were monitored during the storage period. The bacteria mainly involved in shrimp spoilage were B. thermosphacta, S. liquefaciens-like and C. maltaromaticum whose main characteristic odours were cheese-sour, cabbage-amine and cheese-sour-butter, respectively. The volatile fraction of the inoculated shrimp samples was analysed by solid-phase microextraction (SPME) and gas chromatography coupled to mass spectrometry (GC–MS). This method showed that the characteristic odours were most likely induced by the production of volatile compounds such as 3-methyl-1-butanal, 2,3-butanedione, 2-methyl-1-butanal, 2,3-heptanedione and trimethylamine.
Research highlights

► Cooked shrimps are very sensitive to microbiological spoilage process. ► Spoilage bacteria can produce chemical compounds with off-flavour. ► Such compounds give rise to a shelf-life decrease of cooked shrimps. ► Spoilage potential of bacteria evaluated using SPME–GC–MS and sensory analysis. ► B. thermosphacta, S. liquefaciens, C. maltaromaticum are the main spoilage bacteria.
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Jaffres Emmanuel, Lalanne Valerie, Mace Sabrina, Cornet Josiane, Cardinal Mireille, Serot Thierry, Dousset Xavier, Joffraud Jean-Jacques (2011). Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME-GC-MS analysis. International Journal Of Food Microbiology, 147(3), 195-202. Publisher's official version : https://doi.org/10.1016/j.ijfoodmicro.2011.04.008 , Open Access version : https://archimer.ifremer.fr/doc/00040/15089/