Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging

Food Microbiology

Volumn 40, Issue , 2014, Pages 9-17

  Macé, Sabrina ^a,b,c   Cardinal, Mireille ^c   Jaffrès, Emmanuel ^a,b   Cornet, Josiane ^c   Lalanne, Valérie ^a,d   Chevalier, Frédérique ^c   Sérot, Thierry ^a,d   Pilet, Marie France ^a,b   Dousset, Xavier ^a,b   Joffraud, Jean Jacques ^c  

^a UNIVERSITÉ DE NANTES   (France)

^b CEMAGREF   (France)

^c IFREMER   (France)

^d CNRS   (France)

Author keywords

Bacterial interaction; Cooked tropical shrimp; Specific spoilage organism; Spoilage potential; Volatile compounds

Indexed keywords

ANIMAL; ARTICLE; BACTERIAL INTERACTION; BACTERIUM; CHEMISTRY; CLASSIFICATION; COOKED TROPICAL SHRIMP; COOKING; EVALUATION STUDY; FOOD PACKAGING; FOOD STORAGE; GENETICS; GROWTH, DEVELOPMENT AND AGING; HUMAN; ISOLATION AND PURIFICATION; METHODOLOGY; MICROBIOLOGY; PENAEIDAE; SHELLFISH; SPECIFIC SPOILAGE ORGANISM; SPOILAGE POTENTIAL; TASTE; VOLATILE COMPOUNDS;

BACTERIAL INTERACTION; COOKED TROPICAL SHRIMP; SPECIFIC SPOILAGE ORGANISM; SPOILAGE POTENTIAL; VOLATILE COMPOUNDS;

ANIMALS; BACTERIA; COOKING; FOOD PACKAGING; FOOD STORAGE; HUMANS; PENAEIDAE; SHELLFISH; TASTE;

EID: 84890921165     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.11.018     Document Type: Article

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