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Both brown shrimp (Crangon crangon) without preservatives and ray, an elasmobranch fish species, are prone to rapid spoilage. Brown shrimp and ray contain a high content of low molecular weight compounds, which are easily metabolised by microorganisms. Elasmobranch fish such as ray contain about twice as high concentrations of urea and trimethylamine oxide (TMAO) as does other seafood ?1?. Bacterial degradation of these low molecular weight components results in the formation of volatile organic metabolites (VOCs) ?2?. Some of these metabolites, such as trimethylamine (TMA) are responsible for the unpleasant and offensive off-odours and off-flavours that lead to sensory rejection and shorten the shelf life of the seafood ?3, 4?.

The aim of this study was to investigate the spoilage potential of several isolates by studying the sensory profile of an inoculated pure culture on a sterile seafood matrix as detected by gas chromatography coupled to mass spectrometry (GC-MS). The real-time quantification throughout the spoilage process of these chemical compounds was measured by selected ion flow tube mass spectrometry (SIFT-MS) analysis.
Originele taal-2Engels
TitelProceedings of the Seventeenth Conference on Food Microbiology
Plaats productieBrussels
StatusGepubliceerd - 2012
Event17th Conference on Food Microbiology (2012) - Brussel, België
Duur: 20-sep-201221-sep-2012

ID: 690770