Sensory and physicochemical evolution of tropical cooked peeled shrimp inoculated by Brochothrix thermosphacta and Lactococcus piscium CNCM I-4031 during storage at 8 degrees C

• Published in: International Journal of Food Microbiology
• Main Authors: Fall, Abdoulaye, Pilet, Marie-France, Leduc, François, Cardinal, Mireille, Duflos, Guillaume, Guérin, Camille, Joffraud, Jean-Jacques, Leroi, Françoise
• Other Authors: 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), Institut Français de Recherche pour l'Exploitation de la Mer (IFREMER), Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement et du travail (ANSES), Int Comm Food Microbiol & Hyg (ICFMH)
• Format: Article in Journal/Newspaper
• Language: English
• Published: HAL CCSD 2012
• Subjects: Biopreservation; Sensory quality; Volatile compounds; Biogenic amines; Amino-acid; TTGE; LACTIC-ACBACTERIA; COLD-SMOKED SALMON; GRADIENT GEL-ELECTROPHORESIS; LACTOBACILLUS-SAKEI 10A; MODIFIED-ATMOSPHERE; LISTERIA-MONOCYTOGENES; SHELF-LIFE; PANDALUS-BOREALIS; BIOGENIC-AMINES; CARNOBACTERIUM-PISCICOLA; [SDV]Life Sciences [q-bio]; Pandalus borealis
• Online Access: https://hal.inrae.fr/hal-02649161; https://doi.org/10.1016/j.ijfoodmicro.2011.07.015

Document Type : Proceedings Paper Conference Date : AUG 30-SEP 03, 2010 Conference Location : Copenhagen, DENMARK Conference Sponsor : Int Comm Food Microbiol & Hyg (ICFMH) International audience This study investigated the sensory quality and physicochemical evolution (pH, glucose,L-lactic acid, biogenic amine, free amino-acids and volatile compounds) during storage at 8 degrees C of cooked peeled shrimp inoculated with the specific spoilage bacteria Brochothrix thermosphacta alone or mixed with the protective strain Lactococcus piscium CNCM I-4031. Growth of both bacteria was monitored at regular intervals during storage by microbial counts and the thermal temperature gradient gel electrophoresis (TTGE) technique. Bacterial counts showed that L. piscium and B. thermosphacta inoculated at 7 log CFU/g and 3 log CFU/g were well adapted to shrimp, reaching a maximum level of 9 log CFU/g after 4 days and 10 days respectively. In mixed culture, the growth of B. thermosphacta was reduced by 3.2 +/- 0.1 log CFU/g. The TTGE technique allowed monitoring the colonisation of the strains on the shrimp matrix and confirming the dominance of L. piscium in mixed culture throughout the experiment. Sensory analysis confirmed that B. thermosphacta spoiled the product after 11 days, when its cell number attained 8 log CFU/g with the emission of strong butter/caramel off-odours. This sensory profile could be linked to the production of 2,3 butanedione, cyclopentanol, 3-methylbutanol, 3-methylbutanal, 2-methylbutanal, 4-methyl-3-chloro-3-pentanol and ethanol, which were produced in more significant quantities in the B. thermosphacta batch than in the batches in which the protective strain was present. On the contrary, TVBN and TMA were not suitable as quality indicators for B. thermosphacta spoilage activity. In the products where the protective L. piscium strain was present, no adverse effect on sensory quality was noted by the sensory panels. Moreover, biogenic amine assessment did not show any histamine or tyramine ...