Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging

Type Article
Date 2013-01
Language English
Author(s) Mace Sabrina1, 2, 3, Joffraud Jean-Jacques3, Cardinal Mireille3, Malcheva Mariya1, 2, 3, Cornet Josiane3, Lalanne Valerie4, 5, Chevalier Frederique3, Serot Thierry4, 5, Pilet Marie-France1, 2, Dousset Xavier1, 2
Affiliation(s) 1 : Univ Nantes, ONIRIS, LUNAM Univ, Secalim UMR1014, F-44307 Nantes, France.
2 : INRA, F-44307 Nantes, France.
3 : IFREMER, Lab Sci & Technol Biomasse Marine, F-44311 Nantes 3, France.
4 : Univ Nantes, ONIRIS, LUNAM Univ, Flavor Unit,UMR GEPEA 6144, F-44307 Nantes, France.
5 : CNRS, F-44307 Nantes, France.
Source International Journal Of Food Microbiology (0168-1605) (Elsevier Science Bv), 2013-01 , Vol. 160 , N. 3 , P. 227-238
DOI 10.1016/j.ijfoodmicro.2012.10.013
WOS© Times Cited 61
Keyword(s) Spoilage potential, Bacterial interaction, Specific spoilage organism, Atlantic salmon, Volatile compounds
Abstract The spoilage potential of eight bacterial groups/species (Serratia spp., Hafnia alvei, Brochothrix thermosphacta, Carnobacterium maltaromaticum, Shewanella baltica, Lactococcus piscium, Photobacterium phosphoreum, "other Enterobacteriaceae" [containing one strain of Moellerella sp., Morganella sp. and Pectobacterium sp.]) isolated from spoiled raw salmon fillets stored under modified atmosphere packaging (MAP) was evaluated by inoculation into sterile raw salmon cubes followed by storage for 12 days at 8 degrees C. Microbial growth and sensory changes were monitored during the storage period. The dominant spoilage bacteria were C maltaromaticum, H. alvei and P. phosphoreum. In order to further characterize their spoilage potential and to study the effect of their interactions, each of these 3 specific spoilage organisms (SSO) and two mixed-cultures, C. maltaromaticum/H. alvei and C. maltaromaticum/P. phosphoreum were tested in the sterile salmon model system using a combination of complementary methods: molecular (PCR-TTGE), sensory, chemical and conventional microbiological analyses. It was concluded that, in the mixed-culture inoculated samples, the dominant species determined the spoilage characteristics. The volatile fraction of P. phosphoreum inoculated samples was analyzed by solid-phase microextraction (SPME) followed by gas chromatography coupled to mass spectrometry (GC-MS). Among the specific volatile compounds present on P. phosphoreum spoiled inoculated samples, acetic acid was correlated with sensory analysis and can be proposed as a raw salmon spoilage marker. (c) 2012 Elsevier B.V. All rights reserved.
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Mace Sabrina, Joffraud Jean-Jacques, Cardinal Mireille, Malcheva Mariya, Cornet Josiane, Lalanne Valerie, Chevalier Frederique, Serot Thierry, Pilet Marie-France, Dousset Xavier (2013). Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging. International Journal Of Food Microbiology, 160(3), 227-238. Publisher's official version : https://doi.org/10.1016/j.ijfoodmicro.2012.10.013 , Open Access version : https://archimer.ifremer.fr/doc/00125/23656/