Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging

• Published in: International Journal of Food Microbiology
• Main Authors: Mace, Sabrina, S., Joffraud, Jean-Jacques, Cardinal, Mireille, Malcheva, Mariya, Cornet, Josiane, Lalanne, Valerie, Chevalier, Frédérique, Sérot, Thierry, Pilet, Marie-France, M.-F., Dousset, Xavier, X.
• Other Authors: SECurité des ALIments et Microbiologie (SECALIM), Institut National de la Recherche Agronomique (INRA)-École nationale d'ingénieurs des techniques des industries agricoles et alimentaires (ENITIAA)-École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Université de Nantes (UN), Institut Français de Recherche pour l'Exploitation de la Mer (IFREMER), Institut National de la Recherche Agronomique (INRA), École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Centre National de la Recherche Scientifique (CNRS), Bretagne region; Pays de la Loire region; Oniris (Nantes)
• Format: Article in Journal/Newspaper
• Language: English
• Published: HAL CCSD 2013
• Subjects: Spoilage potential; Bacterial interaction; Specific spoilage organism; Atlantic salmon; Volatile compounds; COLD-SMOKED SALMON; PISCIUM CNCM I-4031; CURED MEAT-PRODUCTS; COD GADUS-MORHUA; SPME-GC-MS; SHELF-LIFE; BROCHOTHRIX-THERMOSPHACTA; IN-VITRO; [SDV]Life Sciences [q-bio]; Hafnia; Gadus morhua; Salmo salar
• Online Access: https://hal.inrae.fr/hal-02646734; https://doi.org/10.1016/j.ijfoodmicro.2012.10.013

International audience The spoilage potential of eight bacterial groups/species (Serratia spp., Hafnia alvei, Brochothrix thermosphacta, Carnobacterium maltaromaticum, Shewanella baltica, Lactococcus piscium, Photobacterium phosphoreum, "other Enterobacteriaceae" [containing one strain of Moellerella sp., Morganella sp. and Pectobacterium sp.]) isolated from spoiled raw salmon fillets stored under modified atmosphere packaging (MAP) was evaluated by inoculation into sterile raw salmon cubes followed by storage for 12 days at 8 degrees C. Microbial growth and sensory changes were monitored during the storage period. The dominant spoilage bacteria were C maltaromaticum, H. alvei and P. phosphoreum. In order to further characterize their spoilage potential and to study the effect of their interactions, each of these 3 specific spoilage organisms (SSO) and two mixed-cultures, C. maltaromaticum/H. alvei and C. maltaromaticum/P. phosphoreum were tested in the sterile salmon model system 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, the dominant species determined the spoilage characteristics. The volatile fraction of P. phosphoreum inoculated samples was analyzed by solid-phase microextraction (SPME) followed by gas chromatography coupled to mass spectrometry (GC-MS). Among the specific volatile compounds present on P. phosphoreum spoiled inoculated samples, acetic acid was correlated with sensory analysis and can be proposed as a raw salmon spoilage marker. (c) 2012 Elsevier B.V. All rights reserved.