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|Effect of O2 - CO2 enriched atmospheres on microbiological growth and volatile metabolite production in packaged cooked peeled gray shrimp (Crangon crangon)|Noseda, B.; Goethals, J.; De Smedt, L.; Dewulf, J.; Samapundo, S.; Van Langenhove, H.; Devlieghere, F. (2012). Effect of O2 - CO2 enriched atmospheres on microbiological growth and volatile metabolite production in packaged cooked peeled gray shrimp (Crangon crangon). Intern. J. Food Microbiol. 160(1): 65-75. dx.doi.org/10.1016/j.ijfoodmicro.2012.09.018
In: International Journal of Food Microbiology. Elsevier: Amsterdam. ISSN 0168-1605; e-ISSN 1879-3460
Crangon crangon (Linnaeus, 1758) [WoRMS]
Crangon crangon; MAP; Volatile spoilage metabolites; SIFT-MS; Shelflife; Microbial activity
|Auteurs|| || Top |
- Noseda, B.
- Goethals, J.
- De Smedt, L.
- Dewulf, J.
- Samapundo, S.
- Van Langenhove, H.
- Devlieghere, F.
This study evaluated the effect of modified atmospheres (MAs) with different O2 concentrations on microbial growth and volatile metabolite production in gray shrimp (Crangon crangon) during storage at 4 °C. Eight MAs were evaluated in total. Four of the MAs evaluated were without CO2: 0/0/100, 0/10/90, 0/30/70, 0/50/50 (% CO2/O2/N2) whilst the other four MAs all contained 50% CO2: 50/0/50, 50/10/40, 50/30/20, 50/50/0 (% CO2/O2/N2). Volatile spoilage metabolites were identified by thermal desorption GC-MS and quantified during storage by selective ion flow tube mass spectrometry (SIFT-MS). In comparison to microbial growth observed with an atmosphere of 100% N2, microbial growth was stimulated by the addition of O2 in the MAP in the absence of CO2. Under these conditions the total psychrotrophic counts exceeded 7 log cfu g- 1 after just 3 days of storage. However, in the presence of 50% CO2 the total psychrotrophic count exceeded 7 log cfu g- 1 after 5 days of storage. The combination of 50% CO2 and 50% O2 significantly inhibited microbial growth. For this MA condition, a diminishing effect on the production of metabolites was also observed, especially for amines and sulfur compounds, which constituted the major fraction of components causing the offensive odor.