Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging
|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|
|WOS© Times Cited||82|
|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.|