FN Archimer Export Format
PT J
TI Quality assessment of ice-stored tropical yellowfin tuna (Thunnus albacares) and influence of vacuum and modified atmosphere packaging
BT 
AF DAUCHY SILBANDE, Adele
   ADENET, Sandra
   SMITH-RAVIN, Juliette
   JOFFRAUD, Jean-Jacques
   ROCHEFORT, Katia
   LEROI, Francoise
AS 1:1,2,3;2:1;3:2;4:3;5:1;6:3;
FF 1:;2:;3:;4:PDG-RBE-BRM-LEMMMB;5:;6:PDG-RBE-BRM-LEMMMB;
C1 PARM, Impasse Petit Morne 375, Lamentin 97232, Martinique.
   Univ Antilles, Dept Sci Inter Fac DSI, Grp BIOSPHERES, AIHP GEODE EA929, BP 7209, Schoelcher 97275, Martinique.
   IFREMER, Ecosyst Microbiens & Mol Marines Biotechnol EM3B, Rue Ile Yeu,BP 21105, F-44300 Nantes, France.
C2 PARM, FRANCE
   UNIV ANTILLES GUYANE, FRANCE
   IFREMER, FRANCE
SI NANTES
SE PDG-RBE-BRM-LEMMMB
IN WOS Ifremer jusqu'en 2018
   copubli-france
   copubli-univ-france
IF 3.759
TC 37
UR https://archimer.ifremer.fr/doc/00344/45504/45056.pdf
LA English
DT Article
DE ;Seafood;Fish;Microbiology;Sensory;NGS;16S rRNA gene
AB Metagenomic, microbial, chemical and sensory analyses of Thunnus albacares from Martinique and stored in ice (AIR – 0 °C), vacuum (VP – 4/8 °C) and modified atmosphere packaging (MAP – 4/8 °C) (70% CO2 – 30% O2) were carried out. The organoleptic rejection of AIR tuna was observed at day 13 when total bacterial counts equaled 106–107 CFU g−1. No extension of shelf-life was provided by VP and MAP. According to 16S rRNA gene sequence analyzed by Illumina MiSeq and PCR-TTGE, Rhodanobacter terrae was the main species of the freshly caught tuna. At the sensory rejection time, Brochothrix thermosphacta and Pseudomonas dominated the AIR products while B. thermosphacta alone or a mix of B. thermosphacta, Enterobacteriaceae and lactic acid bacteria (LAB) dominated the microbiota of MAP and VP products, respectively. The pH value remained stable in all trials, ranging from 5.77 to 5.97. Total volatile basic nitrogen (TVBN) and trimethylamine (TMA-N) concentrations were weak and not significantly different between batches. Lipid oxidation increased in the samples containing O2 (MAP > AIR). The initial concentration of histamine was high (75–78 mg kg−1) and stable up to 8 days but then significantly decreased in all trials to reach 25–30 mg kg−1, probably due to the presence of histamine-decomposing bacteria.
PY 2016
PD DEC
SO Food Microbiology
SN 0740-0020
PU Academic Press Ltd- Elsevier Science Ltd
VL 60
UT 000381677100008
BP 62
EP 72
DI 10.1016/j.fm.2016.06.016
ID 45504
ER

EF