Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products

Lightly preserved seafood products, such as cold-smoked fish and fish gravlax, are traditionally consumed in Europe and are of considerable economic importance. This work aimed to compare three products that were obtained from the same batch of fish: cold-smoked salmon (CSS) stored under vacuum pack...

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Autores principales:	Norman Wiernasz, Frédérique Gigout, Mireille Cardinal, Josiane Cornet, Jens Rohloff, Philippe Courcoux, Evelyne Vigneau, Sigurlaug Skírnisdottír, Delphine Passerini, Marie-France Pilet, Françoise Leroi
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	cold-smoked salmon gravlax seafood microbiology metabarcoding 16S rRNA gene Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/5c7757acea8c4c99837fdd61dafd1877
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spelling	oai:doaj.org-article:5c7757acea8c4c99837fdd61dafd18772021-11-25T17:31:58ZEffect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products10.3390/foods101125172304-8158https://doaj.org/article/5c7757acea8c4c99837fdd61dafd18772021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2517https://doaj.org/toc/2304-8158Lightly preserved seafood products, such as cold-smoked fish and fish gravlax, are traditionally consumed in Europe and are of considerable economic importance. This work aimed to compare three products that were obtained from the same batch of fish: cold-smoked salmon (CSS) stored under vacuum packaging (VP) or a modified atmosphere packaging (MAP) and VP salmon dill gravlax (SG). Classical microbiological analyses and 16S rRNA metabarcoding, biochemical analyses (trimethylamine, total volatile basic nitrogen (TVBN), biogenic amines, pH, volatile organic compounds (VOCs)) and sensory analyses (quantitative descriptive analysis) were performed on each product throughout their storage at a chilled temperature. The three products shared the same initial microbiota, which were mainly dominated by <i>Photobacterium</i>, <i>Lactococcus</i> and <i>Lactobacillus</i> genera. On day 28, the VP CSS ecosystem was mainly composed of <i>Photobacterium</i> and, to a lesser extent, <i>Lactococcus</i> and <i>Lactobacillus</i> genera, while <i>Lactobacillus</i> was dominant in the MAP CSS. The diversity was higher in the SG, which was mainly dominated by <i>Enterobacteriaceae</i>, <i>Photobacterium, Lactobacillus</i> and <i>Lactococcus</i>. Although the sensory spoilage was generally weak, gravlax was the most perishable product (slight increase in amine and acidic off-odors and flavors, fatty appearance, slight discoloration and drop in firmness), followed by the VP CSS, while the MAP CSS did not spoil. Spoilage was associated with an increase in the TVBN, biogenic amines and spoilage associated VOCs, such as decanal, nonanal, hexadecanal, benzaldehyde, benzeneacetaldehyde, ethanol, 3-methyl-1-butanol, 2,3-butanediol, 1-octen-3-ol, 2-butanone and 1-octen-3-one. This study showed that the processing and packaging conditions both had an effect on the microbial composition and the quality of the final product.Norman WiernaszFrédérique GigoutMireille CardinalJosiane CornetJens RohloffPhilippe CourcouxEvelyne VigneauSigurlaug SkírnisdottírDelphine PasseriniMarie-France PiletFrançoise LeroiMDPI AGarticlecold-smoked salmongravlaxseafoodmicrobiologymetabarcoding16S rRNA geneChemical technologyTP1-1185ENFoods, Vol 10, Iss 2517, p 2517 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	cold-smoked salmon gravlax seafood microbiology metabarcoding 16S rRNA gene Chemical technology TP1-1185
spellingShingle	cold-smoked salmon gravlax seafood microbiology metabarcoding 16S rRNA gene Chemical technology TP1-1185 Norman Wiernasz Frédérique Gigout Mireille Cardinal Josiane Cornet Jens Rohloff Philippe Courcoux Evelyne Vigneau Sigurlaug Skírnisdottír Delphine Passerini Marie-France Pilet Françoise Leroi Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products
description	Lightly preserved seafood products, such as cold-smoked fish and fish gravlax, are traditionally consumed in Europe and are of considerable economic importance. This work aimed to compare three products that were obtained from the same batch of fish: cold-smoked salmon (CSS) stored under vacuum packaging (VP) or a modified atmosphere packaging (MAP) and VP salmon dill gravlax (SG). Classical microbiological analyses and 16S rRNA metabarcoding, biochemical analyses (trimethylamine, total volatile basic nitrogen (TVBN), biogenic amines, pH, volatile organic compounds (VOCs)) and sensory analyses (quantitative descriptive analysis) were performed on each product throughout their storage at a chilled temperature. The three products shared the same initial microbiota, which were mainly dominated by <i>Photobacterium</i>, <i>Lactococcus</i> and <i>Lactobacillus</i> genera. On day 28, the VP CSS ecosystem was mainly composed of <i>Photobacterium</i> and, to a lesser extent, <i>Lactococcus</i> and <i>Lactobacillus</i> genera, while <i>Lactobacillus</i> was dominant in the MAP CSS. The diversity was higher in the SG, which was mainly dominated by <i>Enterobacteriaceae</i>, <i>Photobacterium, Lactobacillus</i> and <i>Lactococcus</i>. Although the sensory spoilage was generally weak, gravlax was the most perishable product (slight increase in amine and acidic off-odors and flavors, fatty appearance, slight discoloration and drop in firmness), followed by the VP CSS, while the MAP CSS did not spoil. Spoilage was associated with an increase in the TVBN, biogenic amines and spoilage associated VOCs, such as decanal, nonanal, hexadecanal, benzaldehyde, benzeneacetaldehyde, ethanol, 3-methyl-1-butanol, 2,3-butanediol, 1-octen-3-ol, 2-butanone and 1-octen-3-one. This study showed that the processing and packaging conditions both had an effect on the microbial composition and the quality of the final product.
format	article
author	Norman Wiernasz Frédérique Gigout Mireille Cardinal Josiane Cornet Jens Rohloff Philippe Courcoux Evelyne Vigneau Sigurlaug Skírnisdottír Delphine Passerini Marie-France Pilet Françoise Leroi
author_facet	Norman Wiernasz Frédérique Gigout Mireille Cardinal Josiane Cornet Jens Rohloff Philippe Courcoux Evelyne Vigneau Sigurlaug Skírnisdottír Delphine Passerini Marie-France Pilet Françoise Leroi
author_sort	Norman Wiernasz
title	Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products
title_short	Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products
title_full	Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products
title_fullStr	Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products
title_full_unstemmed	Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products
title_sort	effect of the manufacturing process on the microbiota, organoleptic properties and volatilome of three salmon-based products
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/5c7757acea8c4c99837fdd61dafd1877
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Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products

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