Salmon Gravlax Biopreservation: Impact on organoleptic properties, microbial ecosystem and volatilome
|Author(s)||Wiernasz Norman1, 2, Chevalier Frederique2, Cardinal Mireille2, Cornet Josiane2, Rohloff Jens3, Jerome Marc2, Chopin Christine2, Donnay-Moreno Claire2, Skirnisdottir S4, Pilet Marie France1, Passerini Delphine2, Leroi Francoise2|
|Affiliation(s)||1 : INRA-ONIRIS, UMR1014 SECALIM, Nantes, France
2 : IFREMER, EM3B, Nantes Cedex 03, France.
3 : NTNU, Departement of Biology,Trondheim, Norway
4 : MATIS, Food Safety, Environment & Genetics, Reykjavik, Iceland
|Meeting||FoodMicro Conference 2018 - 26th International ICFMH Conference. 3-6 September, Freie Universität Berlin, Germany|
Seafood and fishery products are very fragile commodities with a short shelf-life as the consequence of organoleptic and microbiological qualities quick deterioration. Spoilage, resulting from microbial growth and activity, is responsible for up to 25% of food losses in post-harvest and industry1. In this context and to meet the consumer’s demand for minimally processed food, developing mild preserving technologies such as biopreservation, represents a crucial challenge. In this work, we studied the impact of 6 lactic acid bacteria (LAB), selected by Wiernasz et al. (2017)2, used as bioprotective agents on dill Gravlax microbial ecosystem, organoleptic properties and volatilome.