Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products

Type Article
Date 2021-11
Language English
Author(s) Wiernasz Norman1, 2, Gigout FrederiqueORCID1, Cardinal MireilleORCID1, Cornet Josiane1, Rohloff JensORCID3, Courcoux Philippe4, Vigneau Evelyne4, Skírnisdottír Sigurlaug5, Passerini DelphineORCID1, Pilet Marie-France2, Leroi FrancoiseORCID1
Affiliation(s) 1 : IFREMER, BRM, EM3B Laboratory, F-44300 Nantes, France
2 : UMR 1014, Secalim, INRAE, Oniris, 44307 Nantes, France
3 : NTNU, Department of Biology, 7491 Trondheim, Norway
4 : StatSC, Oniris, INRAE, 44322 Nantes, France
5 : Matıs, Research and Innovation, Exploitation and Utilization of Genetic Resources, 101-155 Reykjavik, Iceland
Source Foods (2304-8158) (MDPI AG), 2021-11 , Vol. 10 , N. 11 , P. 2517 (24p.)
DOI 10.3390/foods10112517
WOS© Times Cited 6
Keyword(s) cold-smoked salmon, gravlax, seafood, microbiology, metabarcoding, 16S rRNA gene, volatile organic compound, sensory analysis, quality

Lightly preserved seafood products, such as cold-smoked fish and fish gravlax, are traditionally consumed in Europe and are of considerable economic importance. This work aimed to compare three products that were obtained from the same batch of fish: cold-smoked salmon (CSS) stored under vacuum packaging (VP) or a modified atmosphere packaging (MAP) and VP salmon dill gravlax (SG). Classical microbiological analyses and 16S rRNA metabarcoding, biochemical analyses (trimethylamine, total volatile basic nitrogen (TVBN), biogenic amines, pH, volatile organic compounds (VOCs)) and sensory analyses (quantitative descriptive analysis) were performed on each product throughout their storage at a chilled temperature. The three products shared the same initial microbiota, which were mainly dominated by Photobacterium, Lactococcus and Lactobacillus genera. On day 28, the VP CSS ecosystem was mainly composed of Photobacterium and, to a lesser extent, Lactococcus and Lactobacillus genera, while Lactobacillus was dominant in the MAP CSS. The diversity was higher in the SG, which was mainly dominated by Enterobacteriaceae, Photobacterium, Lactobacillus and Lactococcus. Although the sensory spoilage was generally weak, gravlax was the most perishable product (slight increase in amine and acidic off-odors and flavors, fatty appearance, slight discoloration and drop in firmness), followed by the VP CSS, while the MAP CSS did not spoil. Spoilage was associated with an increase in the TVBN, biogenic amines and spoilage associated VOCs, such as decanal, nonanal, hexadecanal, benzaldehyde, benzeneacetaldehyde, ethanol, 3-methyl-1-butanol, 2,3-butanediol, 1-octen-3-ol, 2-butanone and 1-octen-3-one. This study showed that the processing and packaging conditions both had an effect on the microbial composition and the quality of the final product.

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Wiernasz Norman, Gigout Frederique, Cardinal Mireille, Cornet Josiane, Rohloff Jens, Courcoux Philippe, Vigneau Evelyne, Skírnisdottír Sigurlaug, Passerini Delphine, Pilet Marie-France, Leroi Francoise (2021). Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products. Foods, 10(11), 2517 (24p.). Publisher's official version : https://doi.org/10.3390/foods10112517 , Open Access version : https://archimer.ifremer.fr/doc/00730/84244/