<i>Carnobacterium</i> Species:  Effect of Metabolic Activity and Interaction with <i>Brochothrix thermosphacta </i>on Sensory Characteristics of Modified Atmosphere Packed Shrimp

Laursen, Birgit Groth; Leisner, Jørgen J.; Dalgaard, Paw

doi:10.1021/jf053017f

Cited by 110 publications

(128 citation statements)

References 32 publications

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“…Its presence is related to a creamy dairy odor (40,41), and Dainty et al (9) have reported that the accumulation of acetoin was not unpleasant and caused the meat to be regarded not as spoiled but rather as "not fresh." Another important odoractive volatile compound detected in this study was 1-octen-3-ol, a common oxidized product from lipids, which was also found in meat and shrimp inoculated with strains of C. maltaromaticum and C. divergens (12,26). Butanoic acid was the main carboxylic acid produced in all the samples analyzed.…”

Section: Discussionsupporting

confidence: 51%

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Spoilage-Related Activity of Carnobacterium maltaromaticum Strains in Air-Stored and Vacuum-Packed Meat

Casaburi

Nasi

Ferrocino

et al. 2011

Appl Environ Microbiol

141

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One hundred three isolates of Carnobacterium spp. from raw meat were analyzed by random amplification of polymorphic DNA (RAPD) and PCR and were identified by 16S rRNA gene sequencing. Forty-five strains of Carnobacterium maltaromaticum were characterized for their growth capabilities at different temperatures, NaCl concentrations, and pH values and for in vitro lipolytic and proteolytic activities. Moreover, their spoilage potential in meat was investigated by analyzing the release of volatile organic compounds (VOCs) in meat stored in air or vacuum packs. Almost all the strains were able to grow at 4, 10, and 20°C, at pH values of 6 to 9, and in the presence of 2.5% NaCl. The release of VOCs by each strain in beef stored at 4°C in air and vacuum packs was evaluated by headspace solid-phase microextraction (HS-SPME)-gas chromatography-mass spectrometry (GC-MS) analysis. All the meat samples inoculated and stored in air showed higher numbers of VOCs than the vacuum-packed meat samples. Acetoin, 1-octen-3-ol, and butanoic acid were the compounds most frequently found under both storage conditions. The contaminated meat samples were evaluated by a sensory panel; the results indicated that for all sensory odors, no effect of strain was significant (P > 0.05). The storage conditions significantly affected (P < 0.05) the perception of dairy, spoiled-meat, and mozzarella cheese odors, which were more intense in meat stored in air than in vacuum packs but were never very intense. In conclusion, different strains of C. maltaromaticum can grow efficiently in meat stored at low temperatures both in air and in vacuum packs, producing volatile molecules with low sensory impacts, with a negligible contribution to meat spoilage overall.

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Section: Discussionsupporting

confidence: 51%

“…3-Methyl-1-butanol and 2-ethyl-1-hexanol were the most frequently detected alcohols after 1-octen-3-ol. High concentrations of 3-methyl-1-butanol were found in shrimp inoculated with C. maltaromaticum (26). Several aldehydes and alcohols known to derive from lipid oxidation in meat are absent from (14,40).…”

Section: Discussionmentioning

confidence: 97%

Spoilage-Related Activity of Carnobacterium maltaromaticum Strains in Air-Stored and Vacuum-Packed Meat

Casaburi

Nasi

Ferrocino

et al. 2011

Appl Environ Microbiol

141

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“…Currently, the focus is mainly on the systematic study of wellknown spoilage-related species (13)(14)(15)(16)(17)(18) in various food matrices and the development of methods to suppress their growth and offensive metabolism through the application of innovative technologies. The spoilage-related populations can be studied as a consortium with the help of culture-independent approaches in order to look at changes to the composition of the microbial communities in response to environmental factors related to food storage, such as temperature and packaging technology (19,20), as well as technological parameters (21).…”

mentioning

confidence: 99%

Processing Environment and Ingredients Are Both Sources of Leuconostoc gelidum, Which Emerges as a Major Spoiler in Ready-To-Eat Meals

Pothakos

Stellato

Ercolini

et al. 2015

Appl Environ Microbiol

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bMesophilic and psychrotrophic organism viable counts, as well as high-throughput 16S rRNA gene-based pyrosequencing, were performed with the aim of elucidating the origin of psychrotrophic lactic acid bacteria (LAB) in a ready-to-eat (RTE) meal manufacturing plant. The microbial counts of the products at the end of the shelf life were greatly underestimated when mesophilic incubation was implemented due to overlooked, psychrotrophic members of the LAB. Pseudomonas spp., Enterobacteriaceae, Streptococcaceae, and Lactobacillus spp. constituted the most widespread operational taxonomic units (OTUs), whereas Leuconostoc gelidum was detected as a minor member of the indigenous microbiota of the food ingredients and microbial community of the processing environment, albeit it colonized samples at almost every sampling point on the premises. However, L. gelidum became the most predominant microbe at the end of the shelf life. The ability of L. gelidum to outgrow notorious, spoilagerelated taxa like Pseudomonas, Brochothrix, and Lactobacillus underpins its high growth dynamics and severe spoilage character under refrigeration temperatures. The use of predicted metagenomes was useful for observation of putative gene repertoires in the samples analyzed in this study. The end products grouped in clusters characterized by gene profiles related to carbohydrate depletion presumably associated with a fast energy yield, a finding which is consistent with the fastidious nature of highly competitive LAB that dominated at the end of the shelf life. The present study showcases the detrimental impact of contamination with psychrotrophic LAB on the shelf life of packaged and cold-stored foodstuffs and the long-term quality implications for production batches once resident microbiota are established in the processing environment.T heoretically, a food commodity harbors a wide range of different microorganisms (1) associated with the ecological niches wherefrom foods originate. This initial diverse community can be enriched by other biota after transportation to industrial production facilities (2). Due to handling during processing and storage, microbes are eventually subjected to a selection pressure (3), which defines a dominant microbial consortium. In this way, certain members of this association proliferate greatly and cause alterations constituting the specific spoilage organisms (SSOs) (4). In the past few years in Belgium, the persisting problem of psychrotrophic lactic acid bacteria (LAB) prevailing at the end of the shelf life of packaged and refrigerated foodstuffs has been substantiated (5-7). These cold-adapted species of LAB contaminate foods from numerous industrial plants, but little is known about their environmental occurrence and the possible contamination routes. Their introduction in production lines can be mediated by crude material, given the fact that LAB are ubiquitous in plant ecosystems and also constitute the commensal biota of livestock (8-10). Moreover, there is emerging evidence that psychrotrophic LAB ...

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“…C. divergen merupakan bakteri pembusuk yang menghasilkan off odor yang lemah dideskripsikan sebagai bau susu mendidih, bau fermentasi maupun bau keju basi. Laursen et al (2006) menjelaskan bahwa C. maltaromaticum menghasilkan bau tidak sedap yang paling kuat yaitu bau klorin dan bau asam yang menyebabkan reaksi mual, diduga disebabkan karena produksi amoniak, berbagai macam alkohol, aldehid, dan keton. Menurut Jaffres et al (2011), C. maltaromaticum pada udang menghasilkan senyawa 3-metil-1-butanal, 2-metil-1-butanal, 2-metil-1-butanol, etil asetat, 2-metil-1-propanal, 2,3-butanedione, asetaldehid, 3-metil-2-butanon, 3-metil-1-butena, tiokarbamid dan siklopentanol.…”

Section: Nilai Organoleptik Rasaunclassified

Effects of Carrageenan Coating on Organoleptic Quality of Boiled Shrimp During Refrigeration Storage

Herliany

Santoso

Salamah

2013

JAGOIND

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One of the most popular seafood in the world ABSTRAKUdang dan produk olahannya merupakan salah satu komoditas perikanan bernilai ekonomis tinggi, salah satunya adalah udang masak. Udang kupas rebus digemari oleh konsumen karena selain memiliki kandungan protein yang tinggi dan citarasa yang khas, produk dapat langsung dikonsumsi (ready to eat). Tetapi sayangnya, udang dan produk olahannya, termasuk udang kupas rebus merupakan produk pangan yang mudah mengalami kerusakan (highly perishable foods) selama penyimpanan. Salah satu upaya untuk mengatasinya adalah dengan memperbaiki pengemasan produk tersebut. Penelitian ini dilakukan untuk mengkaji efek coating (pelapis) karaginan terhadap mutu organoleptik udang kupas rebus selama penyimpanan dingin (4-6 o C). Udang yang digunakan adalah udang vannamei PUD (Peeled undevined) dengan ukuran 60-70. Udang kupas rebus diberi dua perlakuan, yaitu dengan coating dan tanpa coating karaginan. Hasil penelitian menunjukkan penggunaan coating karaginan dapat memperpanjang masa simpan udang kupas rebus, dibuktikan dengan tingginya nilai parameter organoleptik dibandingkan dengan udang tanpa coating, berdasarkan parameter organoleptik udang kupas beku (SNI 01-2346(SNI 01- -2006).Kata kunci : udang kupas rebus, edible coating karaginan, uji organoleptik, umur simpan

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Carnobacterium Species: Effect of Metabolic Activity and Interaction with Brochothrix thermosphacta on Sensory Characteristics of Modified Atmosphere Packed Shrimp

Cited by 110 publications

References 32 publications

Spoilage-Related Activity of Carnobacterium maltaromaticum Strains in Air-Stored and Vacuum-Packed Meat

Spoilage-Related Activity of Carnobacterium maltaromaticum Strains in Air-Stored and Vacuum-Packed Meat

Processing Environment and Ingredients Are Both Sources of Leuconostoc gelidum, Which Emerges as a Major Spoiler in Ready-To-Eat Meals

Effects of Carrageenan Coating on Organoleptic Quality of Boiled Shrimp During Refrigeration Storage

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