Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging
|Author(s)||Mace Sabrina1, 2, 3, Cardinal Mireille3, Jaffres Emmanuel1, 2, Cornet Josiane3, Lalanne Valerie4, 5, Chevalier Frederique3, Serot Thierry4, 5, Pilet Marie-France1, 2, Dousset Xavier1, 2, Joffraud Jean-Jacques3|
|Affiliation(s)||1 : Univ Nantes, LUNAM Univ, ONIRIS, 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, LUNAM Univ, ONIRIS, Flavor Unit,UMR GEPEA 6144, F-44307 Nantes, France.
5 : CNRS, F-44307 Nantes, France.
|Source||Food Microbiology (0740-0020) (Academic Press Ltd- Elsevier Science Ltd), 2014-06 , Vol. 40 , P. 9-17|
|WOS© Times Cited||56|
|Keyword(s)||Spoilage potential, Bacterial interaction, Specific spoilage organism, Cooked tropical shrimp, Volatile compounds|
|Abstract||The spoilage potential of isolates belonging to five bacterial groups/species (Shewanella baltica, Carnobacterium maltaromaticum, Aeromonas salmonicida, Vibrio sp., “other Gamma-Proteobacteria” [containing one strain of Pseudoalteromonas sp. and one strain of Psychrobacter sp.]) isolated from spoiled cooked and whole tropical shrimp stored under modified atmosphere packaging (MAP) was evaluated by inoculation into ionized cooked and peeled tropical shrimp followed by storage for 32 days at 8°C. Microbial growth and sensory changes were monitored during the storage period. The major spoilage bacterial isolate groups were C. maltaromaticum and S. baltica. In order to characterize their spoilage potential further and to study the effect of their interactions, each of these two specific spoilage organisms (SSO) and one mixed-culture, C. maltaromaticum/S. baltica, were tested 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, both species groups imposed their spoilage characteristics.|