FN Archimer Export Format PT J TI Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging BT AF MACE, Sabrina JOFFRAUD, Jean-Jacques CARDINAL, Mireille MALCHEVA, Mariya CORNET, Josiane LALANNE, Valerie CHEVALIER, Frederique SEROT, Thierry PILET, Marie-France DOUSSET, Xavier AS 1:1,2,3;2:3;3:3;4:1,2,3;5:3;6:4,5;7:3;8:4,5;9:1,2;10:1,2; FF 1:PDG-RBE-BRM-STBM;2:PDG-RBE-BRM-STBM;3:PDG-RBE-BRM-STBM;4:;5:PDG-RBE-BRM-STBM;6:;7:PDG-RBE-BRM-STBM;8:;9:PDG-RBE-BRM-STBM;10:; C1 Univ Nantes, ONIRIS, LUNAM Univ, Secalim UMR1014, F-44307 Nantes, France. INRA, F-44307 Nantes, France. IFREMER, Lab Sci & Technol Biomasse Marine, F-44311 Nantes 3, France. Univ Nantes, ONIRIS, LUNAM Univ, Flavor Unit,UMR GEPEA 6144, F-44307 Nantes, France. CNRS, F-44307 Nantes, France. C2 UNIV NANTES, FRANCE INRA, FRANCE IFREMER, FRANCE UNIV NANTES, FRANCE CNRS, FRANCE SI NANTES SE PDG-RBE-BRM-STBM IN WOS Ifremer jusqu'en 2018 copubli-france copubli-p187 copubli-univ-france IF 3.155 TC 82 UR https://archimer.ifremer.fr/doc/00125/23656/22006.pdf LA English DT Article DE ;Spoilage potential;Bacterial interaction;Specific spoilage organism;Atlantic salmon;Volatile compounds AB 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. PY 2013 PD JAN SO International Journal Of Food Microbiology SN 0168-1605 PU Elsevier Science Bv VL 160 IS 3 UT 000314445000007 BP 227 EP 238 DI 10.1016/j.ijfoodmicro.2012.10.013 ID 23656 ER EF