Sensory and physicochemical evolution of tropical cooked peeled shrimp inoculated by Brochothrix thermosphacta and Lactococcus piscium CNCM I-4031 during storage at 8°C

International Journal of Food Microbiology

Volumn 152, Issue 3, 2012, Pages 82-90

  Fall, Papa Abdoulaye ^a,b,c   Pilet, Marie France ^b,c   Leduc, François ^d   Cardinal, Mireille ^a   Duflos, Guillaume ^d   Guérin, Camille ^a   Joffraud, Jean Jacques ^a   Leroi, Françoise ^a  

^a IFREMER   (France)

^b LUNAM UNIVERSITÉ   (France)

^c CEMAGREF   (France)

^d FRENCH AGENCY FOR FOOD   (France)

Author keywords

Amino acid; Biogenic amines; Biopreservation; Sensory quality; TTGE; Volatile compounds

Indexed keywords

2,3 BUTANEDIONE; AMINO ACID; BIOGENIC AMINE; GLUCOSE; ISOVALERALDEHYDE; LACTIC ACID; VOLATILE AGENT;

ARTICLE; BACTERIAL COLONIZATION; BACTERIAL COUNT; BACTERIAL GROWTH; BROCHOTHRIX THERMOSPHACTA; FOOD STORAGE; GEL ELECTROPHORESIS; INOCULATION; LACTOCOCCUS; LACTOCOCCUS PISCIUM; NONHUMAN; PH; PHYSICAL CHEMISTRY; SENSORY ANALYSIS; SHRIMP; TEMPERATURE;

AMINO ACIDS; ANIMALS; BROCHOTHRIX; COOKING; CRUSTACEA; ELECTROPHORESIS; FOOD STORAGE; GLUCOSE; LACTIC ACID; LACTOCOCCUS; SHELLFISH;

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; DECAPODA (CRUSTACEA); LACTOCOCCUS PISCIUM;

EID: 83655167323     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.07.015     Document Type: Article

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