FN Archimer Export Format
PT J
TI Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products
BT 
AF Wiernasz, Norman
   Gigout, Frederique
   Cardinal, Mireille
   Cornet, Josiane
   Rohloff, Jens
   Courcoux, Philippe
   Vigneau, Evelyne
   Skírnisdottír, Sigurlaug
   Passerini, Delphine
   Pilet, Marie-France
   Leroi, Francoise
AS 1:1,2;2:1;3:1;4:1;5:3;6:4;7:4;8:5;9:1;10:2;11:1;
FF 1:;2:PDG-RBE-BRM-LEMMMB;3:PDG-RBE-BRM-LEMMMB;4:PDG-RBE-BRM-LEMMMB;5:;6:;7:;8:;9:PDG-RBE-BRM-LEMMMB;10:;11:PDG-RBE-BRM-LEMMMB;
C1 IFREMER, BRM, EM3B Laboratory, F-44300 Nantes, France
   UMR 1014, Secalim, INRAE, Oniris, 44307 Nantes, France
   NTNU, Department of Biology, 7491 Trondheim, Norway
   StatSC, Oniris, INRAE, 44322 Nantes, France
   Matıs, Research and Innovation, Exploitation and Utilization of Genetic Resources, 101-155 Reykjavik, Iceland
C2 IFREMER, FRANCE
   INRAE, FRANCE
   UNIV NORWEGIAN, NORWAY
   ONIRIS, FRANCE
   MATIS, ICELAND
SI NANTES
SE PDG-RBE-BRM-LEMMMB
IN WOS Ifremer UPR
   DOAJ
   copubli-france
   copubli-p187
   copubli-europe
IF 5.561
TC 7
UR https://archimer.ifremer.fr/doc/00730/84244/89194.pdf
   https://archimer.ifremer.fr/doc/00730/84244/89195.zip
LA English
DT Article
DE ;cold-smoked salmon;gravlax;seafood;microbiology;metabarcoding;16S rRNA gene;volatile organic compound;sensory analysis;quality
AB 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. 
PY 2021
PD NOV
SO Foods
SN 2304-8158
PU MDPI AG
VL 10
IS 11
UT 000725261800001
DI 10.3390/foods10112517
ID 84244
ER

EF