FN Archimer Export Format
PT J
TI Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME-GC-MS analysis
BT 
AF JAFFRES, Emmanuel
   LALANNE, Valerie
   MACE, Sabrina
   CORNET, Josiane
   CARDINAL, Mireille
   SEROT, Thierry
   DOUSSET, Xavier
   JOFFRAUD, Jean-Jacques
AS 1:1,2,3,5;2:4,5;3:1,2,3,5;4:3;5:3;6:4,5;7:1,2;8:3;
FF 1:PDG-DOP-DCN-STAM;2:;3:PDG-RBE-BRM-STBM;4:PDG-RBE-BRM-STBM;5:PDG-RBE-BRM-STBM;6:PDG-DOP-DCN-STAM;7:;8:PDG-RBE-BRM-STBM;
C1 LUNAM Université, Oniris, UMR 1014 Secalim, Nantes, F-44307, France
   INRA, Nantes, F-44307, France
   Ifremer, Laboratoire Science et Technologie de la Biomasse Marine, BP 21105, 44311 Nantes Cedex 3, France
   LUNAM Université, ONIRIS, UMR 6144 GEPEA, Flavor Unit, F 44307, France
   CNRS, Nantes, F-44307, France
C2 UNIV NANTES, FRANCE
   INRA, FRANCE
   IFREMER, FRANCE
   UNIV NANTES, FRANCE
   CNRS, FRANCE
SI NANTES
SE PDG-DOP-DCN-STAM
   PDG-RBE-BRM-STBM
IN WOS Ifremer jusqu'en 2018
   copubli-france
   copubli-p187
   copubli-univ-france
IF 3.327
TC 115
UR https://archimer.ifremer.fr/doc/00040/15089/12431.pdf
LA English
DT Article
AB 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.
PY 2011
PD JUL
SO International Journal Of Food Microbiology
SN 0168-1605
VL 147
IS 3
UT 000292360400006
BP 195
EP 202
DI 10.1016/j.ijfoodmicro.2011.04.008
ID 15089
ER

EF