FN Archimer Export Format
PT C
TI Salmon Gravlax Biopreservation: Impact on organoleptic properties, microbial ecosystem and volatilome
BT 
AF WIERNASZ, Norman
   CHEVALIER, Frederique
   CARDINAL, Mireille
   CORNET, Josiane
   Rohloff, Jens
   JEROME, Marc
   CHOPIN, Christine
   DONNAY-MORENO, Claire
   SKIRNISDOTTIR, S
   PILET, Marie France
   PASSERINI, Delphine
   LEROI, Francoise
AS 1:1,2;2:2;3:2;4:2;5:3;6:2;7:2;8:2;9:4;10:1;11:2;12:2;
FF 1:;2:PDG-RBE-BRM-LEMMMB;3:PDG-RBE-BRM-LEMMMB;4:PDG-RBE-BRM-LEMMMB;5:;6:PDG-RBE-BRM-LEMMMB;7:PDG-RBE-BRM-LEMMMB;8:PDG-RBE-BRM-LEMMMB;9:;10:;11:PDG-RBE-BRM-LEMMMB;12:PDG-RBE-BRM-LEMMMB;
C1 INRA-ONIRIS, UMR1014 SECALIM, Nantes, France
   IFREMER, EM3B, Nantes Cedex 03, France.
   NTNU, Departement of Biology,Trondheim, Norway
   MATIS, Food Safety, Environment & Genetics, Reykjavik, Iceland
C2 INRA, FRANCE
   IFREMER, FRANCE
   NTNU, NORWAY
   MATIS, ICELAND
SI NANTES
SE PDG-RBE-BRM-LEMMMB
UR https://archimer.ifremer.fr/doc/00459/57029/58926.pdf
LA English
DT Poster
AB 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. 
PY 2018
PD SEP
ID 57029
ER

EF