Volatile compounds associated with Psychrobacter spp. and Pseudoalteromonas spp., the dominant microbiota of brown shrimp (Crangon crangon) during aerobic storage

International Journal of Food Microbiology

Volumn 166, Issue 3, 2013, Pages 487-493

  Broekaert, Katrien ^a   Noseda, Bert ^b   Heyndrickx, Marc ^a,b   Vlaemynck, Geertrui ^a   Devlieghere, Frank ^b  

^a INSTITUTE FOR AGRICULTURAL AND FISHERIES RESEARCH ILVO   (Belgium)

^b GHENT UNIVERSITY   (Belgium)

Author keywords

Brown shrimp (Crangon crangon); Pseudoalteromonas; Psychrobacter; Spoilage; Volatile organic compounds

Indexed keywords

AMINO ACID; LIPID; PROTEIN; RNA 16S; VOLATILE ORGANIC COMPOUND;

ARTICLE; BACTERIAL COUNT; CONTROLLED STUDY; CRANGON CRANGON; FOOD PROCESSING; FOOD SPOILAGE; FOOD STORAGE; GENE SEQUENCE; MASS FRAGMENTOGRAPHY; NONHUMAN; PSEUDOALTEROMONAS; PSYCHROBACTER;

BACTERIA (MICROORGANISMS); CRANGON CRANGON; DECAPODA (CRUSTACEA); PSEUDOALTEROMONAS; PSEUDOALTEROMONAS ELYAKOVII; PSEUDOALTEROMONAS NIGRIFACIENS; PSEUDOALTEROMONAS PARAGORGICOLA; PSYCHROBACTER; PSYCHROBACTER CIBARIUS; PSYCHROBACTER MARITIMUS;

EID: 84884133539     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.08.013     Document Type: Article

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