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Food Microbiol

Title:		Volatile chemical spoilage indexes of raw Atlantic salmon (Salmo salar) stored under aerobic condition in relation to microbiological and sensory shelf lives
Author(s):		Miks-Krajnik M; Yoon YJ; Ukuku DO; Yuk HG;
Address:		"Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore. Division of Engineering Mechanics, School of Mechanical and Aerospace Engineering, Nanyang Technological University, Singapore. Food Safety Intervention Technologies Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East, Mermaid Lane, Wyndmoor, PA 19038, USA. Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou 215123, Jiangsu, China. Electronic address: chmyukhg@nus.edu.sg"
Journal Title:		Food Microbiol
Year:		2016
Volume:		20151009
Issue:		Pt B
Page Number:		182 - 191
DOI:		10.1016/j.fm.2015.10.001
ISSN/ISBN:		1095-9998 (Electronic) 0740-0020 (Linking)
Abstract:		"The purpose of this investigation was to identify and quantify the volatile chemical spoilage indexes (CSIs) for raw Atlantic salmon (Salmo salar) fillets stored under aerobic storage conditions at 4, 10 and 21 degrees C in relation to microbial and sensory shelf lives. The volatile organic compounds (VOCs) were analyzed with SPME-GC-MS technique. Through multivariate chemometric method, hierarchical cluster analysis (HCA) and Pearson's correlations, the CSIs: trimethylamine (TMA), ethanol (EtOH), 3-methyl-1-butanol (3Met-1But), acetoin and acetic acid (C2) were selected from the group of 28 detected VOCs. At the moment of microbiological shelf life established at total viable count (TVC) of 7.0 log CFU/g, the CSIs achieved levels of 11.5, 38.3, 0.3, 24.0 and 90.7 mug/g of salmon for TMA, EtOH, 3M-1But, acetoin and C2, respectively. Pseudomonas spp. was found as major specific spoilage organism (SSOs), suitable for shelf life prediction using modified Gompertz model at the cut-off level of 6.5 log CFU/g. H2S producing bacteria and Brochothrix thermosphacta were considered as important spoilage microorganisms; however, they were not suitable for shelf life estimation. Partial least square (PLS) regression revealed possible associations between microorganisms and synthetized VOCs, showing correlations between Pseudomonas spp. and 3Met-1But and aldehydes synthesis, lactic acid bacteria were linked with EtOH, C2 and esters, and B. thermosphacta with acetoin formation"
Keywords:		Aerobiosis Animals Bacteria/classification/*growth & development/isolation & purification/metabolism Food Preservation Food Storage Humans Salmo salar/*microbiology Seafood/*analysis/microbiology Taste Volatile Organic Compounds/*analysis/metabolism Pseud;
Notes:		"MedlineMiks-Krajnik, Marta Yoon, Yong-Jin Ukuku, Dike O Yuk, Hyun-Gyun eng Research Support, Non-U.S. Gov't England 2015/12/19 Food Microbiol. 2016 Feb; 53(Pt B):182-91. doi: 10.1016/j.fm.2015.10.001. Epub 2015 Oct 9"