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
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...
Published in: | International Journal of Food Microbiology |
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Online Access: | https://hal.inrae.fr/hal-02649161 https://doi.org/10.1016/j.ijfoodmicro.2011.07.015 |
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ftoniris:oai:HAL:hal-02649161v1 2024-10-13T14:10:08+00:00 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 Fall, Abdoulaye Pilet, Marie-France, M.-F. Leduc, François Cardinal, Mireille Duflos, Guillaume Guérin, Camille Joffraud, Jean-Jacques Leroi, Françoise SECurité des ALIments et Microbiologie (SECALIM) Institut National de la Recherche Agronomique (INRA)-École 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) 2012 https://hal.inrae.fr/hal-02649161 https://doi.org/10.1016/j.ijfoodmicro.2011.07.015 en eng HAL CCSD Elsevier info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2011.07.015 hal-02649161 https://hal.inrae.fr/hal-02649161 doi:10.1016/j.ijfoodmicro.2011.07.015 PRODINRA: 216080 WOS: 000299913800004 ISSN: 0168-1605 International Journal of Food Microbiology https://hal.inrae.fr/hal-02649161 International Journal of Food Microbiology, 2012, 152 (3), pp.82 - 90. ⟨10.1016/j.ijfoodmicro.2011.07.015⟩ 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] info:eu-repo/semantics/article Journal articles 2012 ftoniris https://doi.org/10.1016/j.ijfoodmicro.2011.07.015 2024-09-18T23:33:10Z 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 ... Article in Journal/Newspaper Pandalus borealis Portail HAL ONIRIS VetAgroBio Nantes International Journal of Food Microbiology 152 3 82 90 |
institution |
Open Polar |
collection |
Portail HAL ONIRIS VetAgroBio Nantes |
op_collection_id |
ftoniris |
language |
English |
topic |
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] |
spellingShingle |
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] Fall, Abdoulaye Pilet, Marie-France, M.-F. Leduc, François Cardinal, Mireille Duflos, Guillaume Guérin, Camille Joffraud, Jean-Jacques Leroi, Françoise 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 |
topic_facet |
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] |
description |
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 ... |
author2 |
SECurité des ALIments et Microbiologie (SECALIM) Institut National de la Recherche Agronomique (INRA)-École 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 |
author |
Fall, Abdoulaye Pilet, Marie-France, M.-F. Leduc, François Cardinal, Mireille Duflos, Guillaume Guérin, Camille Joffraud, Jean-Jacques Leroi, Françoise |
author_facet |
Fall, Abdoulaye Pilet, Marie-France, M.-F. Leduc, François Cardinal, Mireille Duflos, Guillaume Guérin, Camille Joffraud, Jean-Jacques Leroi, Françoise |
author_sort |
Fall, Abdoulaye |
title |
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 |
title_short |
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 |
title_full |
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 |
title_fullStr |
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 |
title_full_unstemmed |
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 |
title_sort |
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 |
publisher |
HAL CCSD |
publishDate |
2012 |
url |
https://hal.inrae.fr/hal-02649161 https://doi.org/10.1016/j.ijfoodmicro.2011.07.015 |
genre |
Pandalus borealis |
genre_facet |
Pandalus borealis |
op_source |
ISSN: 0168-1605 International Journal of Food Microbiology https://hal.inrae.fr/hal-02649161 International Journal of Food Microbiology, 2012, 152 (3), pp.82 - 90. ⟨10.1016/j.ijfoodmicro.2011.07.015⟩ |
op_relation |
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2011.07.015 hal-02649161 https://hal.inrae.fr/hal-02649161 doi:10.1016/j.ijfoodmicro.2011.07.015 PRODINRA: 216080 WOS: 000299913800004 |
op_doi |
https://doi.org/10.1016/j.ijfoodmicro.2011.07.015 |
container_title |
International Journal of Food Microbiology |
container_volume |
152 |
container_issue |
3 |
container_start_page |
82 |
op_container_end_page |
90 |
_version_ |
1812817295712452608 |