Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging
2014
Mace, Sabrina, S. | Cardinal, Mireille | Jaffres, Emmanuel | Cornet, Josiane | Lalanne, Valerie | Chevalier, Frédérique | Sérot, Thierry | Pilet, Marie-France, M.-F. | Dousset, Xavier, X. | Joffraud, Jean-Jacques | SECurité des ALIments et Microbiologie (SECALIM) ; Institut National de la Recherche Agronomique (INRA)-École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS) | Unité Biotechnologies et Ressources Marines (BRM) ; Institut Français de Recherche pour l'Exploitation de la Mer (IFREMER) | Centre National de la Recherche Scientifique (CNRS) | Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA) ; Mines Nantes (Mines Nantes)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST) ; Université de Nantes (UN)-Université de Nantes (UN)-École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS) | regions of Bretagne and Pays de la Loire; Oniris (Nantes)
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Afficher plus [+] Moins [-]anglais. 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.
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