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The dynamics of Pseudomonas and volatilome during the spoilage of gutted sea bream stored at 2 degrees C

dc.creatorParlapani, F. F.en
dc.creatorVerdos, G. I.en
dc.creatorHaroutounian, S. A.en
dc.creatorBoziaris, I. S.en
dc.date.accessioned2015-11-23T10:45:01Z
dc.date.available2015-11-23T10:45:01Z
dc.date.issued2015
dc.identifier10.1016/j.foodcont.2015.03.004
dc.identifier.issn0956-7135
dc.identifier.urihttp://hdl.handle.net/11615/32047
dc.description.abstractThe microbial diversity of the population grown on a selective medium for pseudomonads (cetrimide-fucidin-cephaloridine agar - CFC) and volatile organic compound (VOC) profile were determined during storage of gutted sea bream (Sparus aurata) at 2 degrees C. Microbiological and sensory changes were also monitored. Pseudomonas spp. were determined as the predominant spoilage microorganisms of gutted sea bream. A total of 104 colonies were collected from CFC plates and identified by 16S rRNA gene sequence analysis at the following three time intervals: day 1, after four days of storage (day 5) and at the sensory rejection. point (day 9). Pseudomonas fluorescens was found as more abundant than the rest Pseudomonas species (Pseudomonas putida, Pseudomonas vranovensis), being the only bacterial species detected on CFC at the end of shelf life. VOCs such as 2-ethyl-1-hexanol, 2-methyl-1-butanol, 3-methylbutanal, isoamyl butyrate, ethyl acetate and ethyl esters of propionate, butyrate and isobutyrate increased during storage and constitute potential chemical spoilage indices (CSIs) candidates for freshness/spoilage monitoring throughout storage. (C) 2015 Published by Elsevier Ltd.en
dc.sourceFood Controlen
dc.source.uri<Go to ISI>://WOS:000353850500034
dc.subjectGutted sea breamen
dc.subjectFishen
dc.subjectSpoilageen
dc.subjectVolatilesen
dc.subjectChemical spoilage indicesen
dc.subjectSOLID-PHASE MICROEXTRACTIONen
dc.subjectCOLD-SMOKED SALMONen
dc.subjectSPARUS-AURATAen
dc.subjectGC-MSen
dc.subjectCHROMATOGRAPHY/MASS SPECTROMETRYen
dc.subjectMICROBIOLOGICAL SPOILAGEen
dc.subjectFLUORESCENTen
dc.subjectPSEUDOMONADSen
dc.subjectQUALITY PARAMETERSen
dc.subjectMICROBIAL-FLORAen
dc.subjectMEAT SPOILAGEen
dc.subjectFood Science & Technologyen
dc.titleThe dynamics of Pseudomonas and volatilome during the spoilage of gutted sea bream stored at 2 degrees Cen
dc.typejournalArticleen


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