Document Detail


Evaluation of the role of Carnobacterium piscicola in spoilage of vacuum- and modified-atmosphere-packed cold-smoked salmon stored at 5 degrees C.
MedLine Citation:
PMID:  9553794     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
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.
Authors:
C Paludan-Müller; P Dalgaard; H H Huss; L Gram
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  International journal of food microbiology     Volume:  39     ISSN:  0168-1605     ISO Abbreviation:  Int. J. Food Microbiol.     Publication Date:  1998 Feb 
Date Detail:
Created Date:  1998-05-28     Completed Date:  1998-05-28     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  8412849     Medline TA:  Int J Food Microbiol     Country:  NETHERLANDS    
Other Details:
Languages:  eng     Pagination:  155-66     Citation Subset:  IM    
Affiliation:
Danish Institute for Fisheries Research, Department of Seafood Research, Danish Technical University, Lyngby, Denmark. cpm@ffl.min.dk
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MeSH Terms
Descriptor/Qualifier:
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:
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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