Bedoukian   RussellIPM   RussellIPM   Piezoelectric Micro-Sprayer


Home
Animal Taxa
Plant Taxa
Semiochemicals
Floral Compounds
Semiochemical Detail
Semiochemicals & Taxa
Synthesis
Control
Invasive spp.
References

Abstract

Guide

Alphascents
Pherobio
InsectScience
E-Econex
Counterpart-Semiochemicals
Print
Email to a Friend
Kindly Donate for The Pherobase

« Previous AbstractTheoretical analysis of the communication system for chemical mass recruitment in ants    Next AbstractPotent Ant Deterrents Emitted from Nematode-Infected Insect Cadavers »

Int J Food Microbiol


Title:Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME-GC-MS analysis
Author(s):Jaffres E; Lalanne V; Mace S; Cornet J; Cardinal M; Serot T; Dousset X; Joffraud JJ;
Address:"LUNAM Universite, Oniris, UMR 1014 Secalim, Nantes, F-44307, France"
Journal Title:Int J Food Microbiol
Year:2011
Volume:20110413
Issue:3
Page Number:195 - 202
DOI: 10.1016/j.ijfoodmicro.2011.04.008
ISSN/ISBN:1879-3460 (Electronic) 0168-1605 (Linking)
Abstract:"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 degrees 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"
Keywords:Air Pollutants/analysis/chemistry Animals Bacteria/*growth & development/isolation & purification Brochothrix/growth & development/isolation & purification Carnobacterium/growth & development/isolation & purification Decapoda/*microbiology *Food Microbiol;
Notes:"MedlineJaffres, Emmanuel Lalanne, Valerie Mace, Sabrina Cornet, Josiane Cardinal, Mireille Serot, Thierry Dousset, Xavier Joffraud, Jean-Jacques eng Research Support, Non-U.S. Gov't Netherlands 2011/05/03 Int J Food Microbiol. 2011 Jun 30; 147(3):195-202. doi: 10.1016/j.ijfoodmicro.2011.04.008. Epub 2011 Apr 13"

 
Back to top
 
Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
© 2003-2024 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 05-11-2024