Jj. Joffraud et al., Characterisation of volatile compounds produced by bacteria isolated from the spoilage flora of cold-smoked salmon, INT J F MIC, 66(3), 2001, pp. 175-184
This study investigated the volatile compounds produced by bacteria belongi
ng to nine different bacterial groups: Lactobacillus sake, L. farciminis, L
. alimentarius. Carnobacterium piscicola, Aeromonas sp., Shewanella putefac
iens. Brochothrix thermosphacta, Photobacterium phosphoreum and Enterobacte
riaceae isolated from cold-smoked salmon. Each bacterial group was represen
ted by several strains. In addition, combinations of the groups were examin
ed as well. Sterile blocks of cold-smoked salmon were inoculated, vacuum-pa
cked and stored at 6 degreesC. After 40 days of storage at 6 degreesC, aero
bic viable count and pH were recorded, the volatile fraction of the samples
was analysed by gas chromatography-mass spectrometry (GC-MS). and spoilage
was assessed by sensory evaluation. Among the 81 volatile compounds identi
fied by GC-MS, 30 appeared to be released as a result of bacterial metaboli
sm Some of the effects of inoculated bacterial strains on the composition o
f the volatile fraction seemed to be characteristic of certain bacterial sp
ecies. Sensory analysis showed relationships between bacteria, the composit
ion of the volatile fraction and the organoleptic quality of smoked salmon.
(C) 2001 Elsevier Science B.V. All rights reserved.