Characterisation of volatile compounds produced by bacteria isolated from the spoilage flora of cold-smoked salmon

This study investigated the volatile compounds produced by bacteria belonging to nine different bacterial groups: Lactobacillus sake, L. farciminis, L. alimentarius, Carnobacterium piscicola, Aeromonas sp., Shewanella putrefaciens, Brochothrix thermosphacta, Photobacterium phosphoreum and Enterobact...

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Bibliographic Details
Published in:International journal of food microbiology 2001-06, Vol.66 (3), p.175-184
Main Authors: Joffraud, J.J., Leroi, F., Roy, C., Berdagué, J.L.
Format: Article
Language:English
Subjects:
Aeromonas
Animals
Bacteria
Biological and medical sciences
Brochothrix thermosphacta
Carnobacterium piscicola
Cold-smoked salmon
Colony Count, Microbial
Fish and seafood industries
Fish Products - microbiology
Food Handling
Food industries
Food Microbiology
Food Packaging
Food Preservation
Fundamental and applied biological sciences. Psychology
Gas Chromatography-Mass Spectrometry - methods
Gram-Negative Bacteria - growth & development
Gram-Negative Bacteria - metabolism
Gram-Positive Bacteria - growth & development
Gram-Positive Bacteria - metabolism
Hydrogen-Ion Concentration
Lactobacillus alimentarius
Lactobacillus farciminis
Lactobacillus sakei
Photobacterium phosphoreum
Salmo
Salmon - microbiology
Shewanella putrefaciens
Spoilage
Taste
Time Factors
Volatile compounds
Volatilization
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Summary:This study investigated the volatile compounds produced by bacteria belonging to nine different bacterial groups: Lactobacillus sake, L. farciminis, L. alimentarius, Carnobacterium piscicola, Aeromonas sp., Shewanella putrefaciens, Brochothrix thermosphacta, Photobacterium phosphoreum and Enterobacteriaceae isolated from cold-smoked salmon. Each bacterial group was represented by several strains. In addition, combinations of the groups were examined as well. Sterile blocks of cold-smoked salmon were inoculated, vacuum-packed and stored at 6°C. After 40 days of storage at 6°C, aerobic viable count and pH were recorded, the volatile fraction of the samples was analysed by gas chromatography-mass spectrometry (GC-MS), and spoilage was assessed by sensory evaluation. Among the 81 volatile compounds identified by GC-MS, 30 appeared to be released as a result of bacterial metabolism. Some of the effects of inoculated bacterial strains on the composition of the volatile fraction seemed to be characteristic of certain bacterial species. Sensory analysis showed relationships between bacteria, the composition of the volatile fraction and the organoleptic quality of smoked salmon.
ISSN:0168-1605
1879-3460
DOI:10.1016/S0168-1605(00)00532-8