FN Archimer Export Format
PT J
TI Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging
BT 
AF MACE, Sabrina
   CARDINAL, Mireille
   JAFFRES, Emmanuel
   CORNET, Josiane
   LALANNE, Valerie
   CHEVALIER, Frederique
   SEROT, Thierry
   PILET, Marie-France
   DOUSSET, Xavier
   JOFFRAUD, Jean-Jacques
AS 1:1,2,3;2:3;3:1,2;4:3;5:4,5;6:3;7:4,5;8:1,2;9:1,2;10:3;
FF 1:;2:PDG-RBE-BRM-BIORAPHE;3:;4:PDG-RBE-BRM-BIORAPHE;5:;6:PDG-RBE-BRM-LEMMMB;7:;8:;9:;10:PDG-RBE-BRM-LEMMMB;
C1 Univ Nantes, LUNAM Univ, ONIRIS, Secalim UMR1014, F-44307 Nantes, France.
   INRA, F-44307 Nantes, France.
   IFREMER, Lab Sci & Technol Biomasse Marine, F-44311 Nantes 3, France.
   Univ Nantes, LUNAM Univ, ONIRIS, Flavor Unit,UMR GEPEA 6144, F-44307 Nantes, France.
   CNRS, F-44307 Nantes, France.
C2 ONIRIS, FRANCE
   INRA, FRANCE
   IFREMER, FRANCE
   UNIV NANTES, FRANCE
   CNRS, FRANCE
SI NANTES
SE PDG-RBE-BRM-BIORAPHE
   PDG-RBE-BRM-LEMMMB
IN WOS Ifremer jusqu'en 2018
   copubli-france
   copubli-p187
   copubli-univ-france
IF 3.331
TC 68
UR https://archimer.ifremer.fr/doc/00168/27926/26200.pdf
LA English
DT Article
DE ;Spoilage potential;Bacterial interaction;Specific spoilage organism;Cooked tropical shrimp;Volatile compounds
AB 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.
PY 2014
PD JUL
SO Food Microbiology
SN 0740-0020
PU Academic Press Ltd- Elsevier Science Ltd
VL 40
UT 000332821400002
BP 9
EP 17
DI 10.1016/j.fm.2013.11.018
ID 27926
ER

EF