Characterisation of the spoilage microbiota in raw salmon (Salmo salar) steaks stored under vacuum or modified atmosphere packaging combining conventional methods and PCR–TTGE

Type Article
Date 2012-05
Language English
Author(s) Mace Sabrina1, 2, 3, Cornet Josiane1, Chevalier Frederique1, Cardinal Mireille1, Pilet Marie-France2, 3, Dousset Xavier2, 3, Joffraud Jean-Jacques1
Affiliation(s) 1 : IFREMER, Lab Sci & Technol Biomasse Marine, F-44311 Nantes 3, France.
2 : Univ Nantes, Oniris, LUNAM Univ, Secalim UMR1014, F-44307 Nantes, France.
3 : INRA, F-44307 Nantes, France.
Source Food Microbiology (0740-0020) (Academic Press Ltd- Elsevier Science Ltd), 2012-05 , Vol. 30 , N. 1 , P. 164-172
DOI 10.1016/j.fm.2011.10.013
WOS© Times Cited 85
Keyword(s) Seafood, Culture-independent method (PCR-TTGE), Sensory analysis, Photobacterium phosphoreum, Lactococcus piscium
Abstract In order to characterise the spoilage related to microbiota of raw salmon, a combination of culture-dependent and -independent methods, including PCR–TTGE, was used to analyse 3 raw salmon batches stored for 3 days at chilled temperature in modified atmosphere packaging (MAP) (50% CO2/50% N2) or under vacuum. Sensory evaluation, microbiological enumeration and chemical analysis were performed after 3, 7 and 10 days of storage. At the onset of spoilage, 65 bacterial isolates were picked from the plates. Thus, 13 different genera or species were identified by phenotypic and molecular tests: Serratia spp., Photobacterium phosphoreum, Yersinia intermedia, Hafnia alvei, Buttiauxella gaviniae, Pseudomonas sp., Carnobacterium maltaromaticum, Carnobacterium divergens, Lactococcus piscium, Lactobacillus fuchuensis, Vagococcus carniphilus, Leuconostoc gasicomitatum and Brochothrix thermosphacta. The PCR–TTGE profiles and band identification enabled a shift of the dominant populations during the storage to be visualised for all the batches, probably due to the temperature change and the packaging. At the beginning of storage, Pseudomonas sp. dominated the raw salmon microbiota while in the following days (7 and 10), P. phosphoreum and L. piscium were identified as the main bacterial groups. This study enhances the knowledge of MAP and vacuum-packed raw salmon spoilage microbiota.

Highlights

13 different bacterial taxa were identified by phenotypic and molecular tests. A shift of the dominant microflora during storage was brought to light. The dominant bacterial populations displayed by PCR–TTGE were identified.
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Mace Sabrina, Cornet Josiane, Chevalier Frederique, Cardinal Mireille, Pilet Marie-France, Dousset Xavier, Joffraud Jean-Jacques (2012). Characterisation of the spoilage microbiota in raw salmon (Salmo salar) steaks stored under vacuum or modified atmosphere packaging combining conventional methods and PCR–TTGE. Food Microbiology, 30(1), 164-172. Publisher's official version : https://doi.org/10.1016/j.fm.2011.10.013 , Open Access version : https://archimer.ifremer.fr/doc/00052/16277/