Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME-GC-MS analysis |
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Authors: | Jaffrès Emmanuel Lalanne Valérie Macé Sabrina Cornet Josiane Cardinal Mireille Sérot Thierry Dousset Xavier Joffraud Jean-Jacques |
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Affiliation: | a LUNAM Université, Oniris, UMR 1014 Secalim, Nantes, F-44307, Franceb INRA, Nantes, F-44307, Francec Ifremer, Laboratoire Science et Technologie de la Biomasse Marine, BP 21105, 44311 Nantes Cedex 3, Franced LUNAM Université, ONIRIS, UMR 6144 GEPEA, Flavor Unit, F 44307, Francee CNRS, Nantes, F-44307, France |
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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. |
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Keywords: | Shrimp Bacteria Spoilage Sensory analysis Volatile compounds SPME/GC-MS |
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