Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging

التفاصيل البيبلوغرافية
العنوان: Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging
المؤلفون: Emmanuel Jaffrès, Mireille Cardinal, Marie-France Pilet, Valérie Lalanne, Thierry Serot, Josiane Cornet, Frédérique Chevalier, Jean-Jacques Joffraud, Sabrina Macé, X. Dousset
المساهمون: UMR 1014 SECurité des ALIments et Microbiologie, Institut National de la Recherche Agronomique (INRA)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Laboratoire de Science et Technologie de la Biomasse Marine, Institut Français de Recherche pour l'Exploitation de la Mer (IFREMER), LUNAM Université [Nantes Angers Le Mans], Centre National de la Recherche Scientifique (CNRS), regions of Bretagne and Pays de la Loire, Oniris (Nantes)
المصدر: Food Microbiology (0740-0020) (Academic Press Ltd-Elsevier Science Ltd), 2014-06, Vol. 40, P. 9-17
Food Microbiology
Food Microbiology, Elsevier, 2014, 40, pp.9-17. ⟨10.1016/j.fm.2013.11.018⟩
بيانات النشر: Academic Press Ltd- Elsevier Science Ltd, 2014.
سنة النشر: 2014
مصطلحات موضوعية: Spoilage potential, [SDV]Life Sciences [q-bio], Food spoilage, Bacterial growth, Microbiology, Bacterial interaction, Penaeidae, Animals, Humans, Cooking, 14. Life underwater, Food science, Psychrobacter, Shellfish, Shewanella baltica, Bacteria, biology, Specific spoilage organism, Food Packaging, Cooked tropical shrimp, biology.organism_classification, Vibrio, Shrimp, Aeromonas salmonicida, Food Storage, Taste, Modified atmosphere, Volatile compounds, Food Science
الوصف: International audience; The spoilage potential of isolates belonging to five bacterial groups/species (Shewanella baltica, Carnobacterium maltaromaticum, Aeromonas salmonicida, Vibrio sp., "other Gamma-Proteobacteria" [containing one strain of Pseudoalteromonas sp. and one strain of Psychrobacter sp.]) isolated from spoiled cooked and whole tropical shrimp stored under modified atmosphere packaging (MAP) was evaluated by inoculation into ionized cooked and peeled tropical shrimp followed by storage for 32 days at 8 C. Microbial growth and sensory changes were monitored during the storage period. The major spoilage bacterial isolate groups were C maltaromaticum and S. baltica. In order to characterize their spoilage potential further and to study the effect of their interactions, each of these two specific spoilage organisms (SSO) and one mixed-culture, C maltaromaticum/S. baltica, were tested using a combination of complementary methods: molecular (PCR-TTGE), sensory, chemical, and conventional microbiological analyses. It was concluded that, in the mixed-culture-inoculated samples, both species groups imposed their spoilage characteristics.
وصف الملف: application/pdf
اللغة: English
تدمد: 0740-0020
1095-9998
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8bfe546770c70080f61f767c45a09ea6
https://archimer.ifremer.fr/doc/00168/27926/
حقوق: OPEN
رقم الأكسشن: edsair.doi.dedup.....8bfe546770c70080f61f767c45a09ea6
قاعدة البيانات: OpenAIRE