title: Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME-GC-MS analysis.
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 °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.
authors.affiliation: LUNAM Université, Oniris, UMR 1014 Secalim, Nantes, F-44307, France.
authors.forename: Emmanuel
authors.initials: E
authors.lastname: Jaffrès
authors.forename: Valérie
authors.initials: V
authors.lastname: Lalanne
authors.forename: Sabrina
authors.initials: S
authors.lastname: Macé
authors.forename: Josiane
authors.initials: J
authors.lastname: Cornet
authors.forename: Mireille
authors.initials: M
authors.lastname: Cardinal
authors.forename: Thierry
authors.initials: T
authors.lastname: Sérot
authors.forename: Xavier
authors.initials: X
authors.lastname: Dousset
authors.forename: Jean-Jacques
authors.initials: JJ
authors.lastname: Joffraud
mesh_terms: D000393:Air Pollutants / Q000032:analysis / Q000737:chemistry; D000818:Animals; D001419:Bacteria / Q000254:growth & development* / Q000302:isolation & purification; D058640:Brochothrix / Q000254:growth & development / Q000302:isolation & purification; D056573:Carnobacterium / Q000254:growth & development / Q000302:isolation & purification; D033364:Decapoda / Q000382:microbiology*; D005516:Food Microbiology; D008401:Gas Chromatography-Mass Spectrometry; D006863:Hydrogen-Ion Concentration; D009812:Odorants / Q000032:analysis; D044090:Serratia liquefaciens / Q000254:growth & development / Q000302:isolation & purification; D012758:Shellfish / Q000382:microbiology*; D052617:Solid Phase Microextraction; D055549:Volatile Organic Compounds / Q000032:analysis* / Q000737:chemistry
chemical_list: D000393:Air Pollutants; D055549:Volatile Organic Compounds