| Evaluation of the role of Carnobacterium piscicola in spoilage of vacuum- and modified-atmosphere-packed cold-smoked salmon stored at 5 degrees C. | |
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MedLine Citation:
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PMID: 9553794 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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The microflora on spoiled cold-smoked salmon often consists of a mixture of lactic acid bacteria (LAB) and Gram-negative bacteria. To elucidate the role of the different groups, a storage trial was carried out in which nisin and CO2 were used for the selective inhibition of the two bacterial groups. The shelf-life of vacuum-packed cold-smoked salmon, recorded by sensory evaluation, was four weeks at 5 degrees C and the microflora was composed of LAB (10(6)-10(7) cfu/g) with an associate Gram-negative flora in varying levels (10(5)-10(7) cfu/g). The addition of nisin and/or a CO2-atmosphere increased the shelf-life to five or six weeks and limited the level of LAB to about 10(4)-10(6), 10(3)-10(6) and 10(2)-10(4) cfu/g, respectively. CO2-atmosphere +/- nisin inhibited the growth of Gram-negative bacteria, whereas nisin had no effect on these in vacuum packages. The Gram-negative flora on vacuum-packed salmon was dominated by a Vibrio sp., resembling V. marinus, Enterobacteriaceae (Enterobacter agglomerans, Serratia liquefaciens and Rahnella aquatilis) and occasionally Aeromonas hydrophila. Irrespective of the addition of nisin and/or CO2-atmosphere, the LAB microflora was dominated by Carnobacterium piscicola, which was found to account for 87% of the 255 LAB isolates characterized. Whole-cell-protein patterns analysed by SDS-PAGE confirmed the Carnobacterium species identification. The spoilage potential of C. piscicola isolates was further studied by inoculation of approx. 10(6) cfu/g in cold-smoked salmon stored at 5 degrees C. The salmon did not spoil within 4 weeks of storage in vacuum- or CO2-atmosphere, and it is concluded that despite high levels (> 10(7) cfu/g) of C. piscicola, sensory rejection was caused by autolytic changes. This was supported by the development of soft texture and sour, rancid and bitter off-flavours at the point of spoilage, irrespective of the length of shelf-life and low or high total counts of LAB and Gram-negative bacteria. |
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Authors:
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C Paludan-Müller; P Dalgaard; H H Huss; L Gram |
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Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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Title: International journal of food microbiology Volume: 39 ISSN: 0168-1605 ISO Abbreviation: Int. J. Food Microbiol. Publication Date: 1998 Feb |
Date Detail:
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Created Date: 1998-05-28 Completed Date: 1998-05-28 Revised Date: 2008-11-21 |
Medline Journal Info:
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Nlm Unique ID: 8412849 Medline TA: Int J Food Microbiol Country: NETHERLANDS |
Other Details:
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Languages: eng Pagination: 155-66 Citation Subset: IM |
Affiliation:
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Danish Institute for Fisheries Research, Department of Seafood Research, Danish Technical University, Lyngby, Denmark. cpm@ffl.min.dk |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Animals Bacterial Proteins / analysis Carbon Dioxide Cold Temperature Colony Count, Microbial Electrophoresis, Polyacrylamide Gel Evaluation Studies as Topic Fish Products / microbiology* Food Microbiology* Food Packaging / methods* Food Preservation / methods, standards Food Preservatives / pharmacology Gram-Negative Bacteria / classification, drug effects, growth & development Gram-Positive Bacteria / classification*, drug effects, growth & development Hydrogen-Ion Concentration Methylamines / analysis Nisin / pharmacology Nitrogen / analysis Odors Salmon / microbiology* Sodium Chloride / analysis Vacuum |
| Chemical | |
Reg. No./Substance:
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0/Bacterial Proteins; 0/Food Preservatives; 0/Methylamines; 1184-78-7/trimethyloxamine; 124-38-9/Carbon Dioxide; 1414-45-5/Nisin; 75-50-3/trimethylamine; 7647-14-5/Sodium Chloride; 7727-37-9/Nitrogen |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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