title: Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging.
abstract: The spoilage potential of eight bacterial groups/species (Serratia spp., Hafnia alvei, Brochothrix thermosphacta, Carnobacterium maltaromaticum, Shewanella baltica, Lactococcus piscium, Photobacterium phosphoreum, "other Enterobacteriaceae" [containing one strain of Moellerella sp., Morganella sp. and Pectobacterium sp.]) isolated from spoiled raw salmon fillets stored under modified atmosphere packaging (MAP) was evaluated by inoculation into sterile raw salmon cubes followed by storage for 12days at 8°C. Microbial growth and sensory changes were monitored during the storage period. The dominant spoilage bacteria were C. maltaromaticum, H. alvei and P. phosphoreum. In order to further characterize their spoilage potential and to study the effect of their interactions, each of these 3 specific spoilage organisms (SSO) and two mixed-cultures, C. maltaromaticum/H. alvei and C. maltaromaticum/P. phosphoreum were tested in the sterile salmon model system 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, the dominant species determined the spoilage characteristics. The volatile fraction of P. phosphoreum inoculated samples was analyzed by solid-phase microextraction (SPME) followed by gas chromatography coupled to mass spectrometry (GC-MS). Among the specific volatile compounds present on P. phosphoreum spoiled inoculated samples, acetic acid was correlated with sensory analysis and can be proposed as a raw salmon spoilage marker.
authors.affiliation: LUNAM Université, ONIRIS, Univ Nantes, UMR1014 Secalim, Nantes, France.
authors.forename: Sabrina
authors.initials: S
authors.lastname: Macé
authors.forename: Jean-Jacques
authors.initials: JJ
authors.lastname: Joffraud
authors.forename: Mireille
authors.initials: M
authors.lastname: Cardinal
authors.forename: Mariya
authors.initials: M
authors.lastname: Malcheva
authors.forename: Josiane
authors.initials: J
authors.lastname: Cornet
authors.forename: Valérie
authors.initials: V
authors.lastname: Lalanne
authors.forename: Frédérique
authors.initials: F
authors.lastname: Chevalier
authors.forename: Thierry
authors.initials: T
authors.lastname: Sérot
authors.forename: Marie-France
authors.initials: MF
authors.lastname: Pilet
authors.forename: Xavier
authors.initials: X
authors.lastname: Dousset
mesh_terms: D000818:Animals; D001419:Bacteria / Q000254:growth & development / Q000302:isolation & purification; D058491:Bacterial Load; D018407:Bacterial Physiological Phenomena; D005516:Food Microbiology; D018857:Food Packaging / Q000592:standards; D006801:Humans; D008460:Meat / Q000032:analysis / Q000382:microbiology*; D009812:Odorants / Q000032:analysis; D020317:Salmo salar; D012677:Sensation; D013997:Time Factors; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D055549:Volatile Organic Compounds