期刊
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
卷 147, 期 3, 页码 195-202出版社
ELSEVIER
DOI: 10.1016/j.ijfoodmicro.2011.04.008
关键词
Shrimp; Bacteria; Spoilage; Sensory analysis; Volatile compounds; SPME/GC-MS
资金
- regions of Bretagne and Pays de La Loire
- ENITIAA-ONIRIS
The spoilage potential of six bacterial species isolated from cooked and peeled tropical shrimps (Brochothrix thermosphacta, Serratia liquefaciens-like, Carnobacterium maltaromaticum, Carnobacterium divergens, Carnobacterium alterfunditum-like and Vagococcus penaei sp. nov.) was evaluated. The bacteria were inoculated into shrimps, packaged in a modified atmosphere and stored for 27 days at 8 C. Twice a week, microbial growth, as well as chemical and sensory changes, were monitored during the storage period. The bacteria mainly involved in shrimp spoilage were B. thermosphacta, S. liquefaciens-like and C. maltaromaticum whose main characteristic odours were cheese-sour, cabbage-amine and cheese-sour-butter, respectively. The volatile fraction of the inoculated shrimp samples was analysed by solid-phase microextraction (SPME) and gas chromatography coupled to mass spectrometry (GC-MS). This method showed that the characteristic odours were most likely induced by the production of volatile compounds such as 3-methyl-1-butanal, 2,3-butanedione, 2-methyl-1-butanal, 2,3-heptanedione and trimethylamine. (C) 2011 Elsevier B.V. All rights reserved.
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