The Experts below are selected from a list of 1254 Experts worldwide ranked by ideXlab platform
Lotta Kuuliala - One of the best experts on this subject based on the ideXlab platform.
-
microbiological chemical and sensory spoilage analysis of raw atlantic cod gadus morhua stored under modified atmospheres
Food Microbiology, 2018Co-Authors: Lotta Kuuliala, Al Y Hage, Angelosgerasimos Ioannidis, Marc Sader, Frederiekmaarten Kerckhof, Mike Vanderroost, Nico Boon, B De Baets, B De Meulenaer, Peter RagaertAbstract:During fish spoilage, microbial metabolism leads to the production of volatile organic compounds (VOCs), characteristic off-Odors and eventual consumer rejection. The aim of the present study was to contribute to the development of intelligent packaging technologies by identifying and quantifying VOCs that indicate spoilage of raw Atlantic cod (Gadus morhua) under atmospheres (% v/v CO2/O-2/N-2) 60/40/0, 60/5/35 and air. Spoilage was examined by microbiological, chemical and sensory analyses over storage time at 4 or 8 degrees C. Selected-ion flow-tube mass spectrometry (SIFT-MS) was used for quantifying selected VOCs and amplicon sequencing of the 16S rRNA gene was used for the characterization of the cod microbiota. OTUs classified within the Photobacterium genus increased in relative abundance over time under all storage conditions, suggesting that Photobacterium contributed to spoilage and VOC production. The onset of exponential VOC concentration increase and sensory rejection occurred at high total plate counts (7-7.5 log). Monitoring of early spoilage thus calls for sensitivity for low VOC concentrations. (c) 2017 Elsevier Ltd. All rights reserved.
-
microbiological chemical and sensory spoilage analysis of raw atlantic cod gadus morhua stored under modified atmospheres
Food Microbiology, 2018Co-Authors: Lotta Kuuliala, Al Y Hage, Angelosgerasimos Ioannidis, Marc Sader, Frederiekmaarten Kerckhof, Mike Vanderroost, Nico Boon, B De Baets, B De MeulenaerAbstract:Abstract During fish spoilage, microbial metabolism leads to the production of volatile organic compounds (VOCs), characteristic off-Odors and eventual consumer rejection. The aim of the present study was to contribute to the development of intelligent packaging technologies by identifying and quantifying VOCs that indicate spoilage of raw Atlantic cod (Gadus morhua) under atmospheres (%v/v CO2/O2/N2) 60/40/0, 60/5/35 and air. Spoilage was examined by microbiological, chemical and sensory analyses over storage time at 4 or 8 °C. Selected-ion flow-tube mass spectrometry (SIFT-MS) was used for quantifying selected VOCs and amplicon sequencing of the 16S rRNA gene was used for the characterization of the cod microbiota. OTUs classified within the Photobacterium genus increased in relative abundance over time under all storage conditions, suggesting that Photobacterium contributed to spoilage and VOC production. The onset of exponential VOC concentration increase and sensory rejection occurred at high total plate counts (7–7.5 log). Monitoring of early spoilage thus calls for sensitivity for low VOC concentrations.
B De Meulenaer - One of the best experts on this subject based on the ideXlab platform.
-
microbiological chemical and sensory spoilage analysis of raw atlantic cod gadus morhua stored under modified atmospheres
Food Microbiology, 2018Co-Authors: Lotta Kuuliala, Al Y Hage, Angelosgerasimos Ioannidis, Marc Sader, Frederiekmaarten Kerckhof, Mike Vanderroost, Nico Boon, B De Baets, B De Meulenaer, Peter RagaertAbstract:During fish spoilage, microbial metabolism leads to the production of volatile organic compounds (VOCs), characteristic off-Odors and eventual consumer rejection. The aim of the present study was to contribute to the development of intelligent packaging technologies by identifying and quantifying VOCs that indicate spoilage of raw Atlantic cod (Gadus morhua) under atmospheres (% v/v CO2/O-2/N-2) 60/40/0, 60/5/35 and air. Spoilage was examined by microbiological, chemical and sensory analyses over storage time at 4 or 8 degrees C. Selected-ion flow-tube mass spectrometry (SIFT-MS) was used for quantifying selected VOCs and amplicon sequencing of the 16S rRNA gene was used for the characterization of the cod microbiota. OTUs classified within the Photobacterium genus increased in relative abundance over time under all storage conditions, suggesting that Photobacterium contributed to spoilage and VOC production. The onset of exponential VOC concentration increase and sensory rejection occurred at high total plate counts (7-7.5 log). Monitoring of early spoilage thus calls for sensitivity for low VOC concentrations. (c) 2017 Elsevier Ltd. All rights reserved.
-
microbiological chemical and sensory spoilage analysis of raw atlantic cod gadus morhua stored under modified atmospheres
Food Microbiology, 2018Co-Authors: Lotta Kuuliala, Al Y Hage, Angelosgerasimos Ioannidis, Marc Sader, Frederiekmaarten Kerckhof, Mike Vanderroost, Nico Boon, B De Baets, B De MeulenaerAbstract:Abstract During fish spoilage, microbial metabolism leads to the production of volatile organic compounds (VOCs), characteristic off-Odors and eventual consumer rejection. The aim of the present study was to contribute to the development of intelligent packaging technologies by identifying and quantifying VOCs that indicate spoilage of raw Atlantic cod (Gadus morhua) under atmospheres (%v/v CO2/O2/N2) 60/40/0, 60/5/35 and air. Spoilage was examined by microbiological, chemical and sensory analyses over storage time at 4 or 8 °C. Selected-ion flow-tube mass spectrometry (SIFT-MS) was used for quantifying selected VOCs and amplicon sequencing of the 16S rRNA gene was used for the characterization of the cod microbiota. OTUs classified within the Photobacterium genus increased in relative abundance over time under all storage conditions, suggesting that Photobacterium contributed to spoilage and VOC production. The onset of exponential VOC concentration increase and sensory rejection occurred at high total plate counts (7–7.5 log). Monitoring of early spoilage thus calls for sensitivity for low VOC concentrations.
Peter Ragaert - One of the best experts on this subject based on the ideXlab platform.
-
microbiological chemical and sensory spoilage analysis of raw atlantic cod gadus morhua stored under modified atmospheres
Food Microbiology, 2018Co-Authors: Lotta Kuuliala, Al Y Hage, Angelosgerasimos Ioannidis, Marc Sader, Frederiekmaarten Kerckhof, Mike Vanderroost, Nico Boon, B De Baets, B De Meulenaer, Peter RagaertAbstract:During fish spoilage, microbial metabolism leads to the production of volatile organic compounds (VOCs), characteristic off-Odors and eventual consumer rejection. The aim of the present study was to contribute to the development of intelligent packaging technologies by identifying and quantifying VOCs that indicate spoilage of raw Atlantic cod (Gadus morhua) under atmospheres (% v/v CO2/O-2/N-2) 60/40/0, 60/5/35 and air. Spoilage was examined by microbiological, chemical and sensory analyses over storage time at 4 or 8 degrees C. Selected-ion flow-tube mass spectrometry (SIFT-MS) was used for quantifying selected VOCs and amplicon sequencing of the 16S rRNA gene was used for the characterization of the cod microbiota. OTUs classified within the Photobacterium genus increased in relative abundance over time under all storage conditions, suggesting that Photobacterium contributed to spoilage and VOC production. The onset of exponential VOC concentration increase and sensory rejection occurred at high total plate counts (7-7.5 log). Monitoring of early spoilage thus calls for sensitivity for low VOC concentrations. (c) 2017 Elsevier Ltd. All rights reserved.
-
effect of food matrix and ph on the volatilization of bases tvb in packed north atlantic gray shrimp crangon crangon volatile bases in map fishery products
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Bert Noseda, Jeroen Dewulf, Joke Goethals, Peter Ragaert, Ilse Van Bree, Danny Pauwels, Herman Van Langenhove, Frank DevlieghereAbstract:The total volatile basic nitrogen fraction (TVB-N) is often used as a quality parameter in the fish industry to assess spoilage. This parameter often leads to discussions between producers and retailers when it comes to defining clear limits of acceptability for modified atmosphere (MA) packed fish and fishery products. Suggested product limits (mg N/100 g fish) do not always correlate with the presence of off-Odors. Gray shrimp are an economic valuable, very perishable niche product, where the TVB-N fraction plays an important role considering its shelf life. This research focuses on the effect of a shrimp matrix and its pH on the volatilization of these formed bases, revealing the relationship between concentrations in the fishery product and the concentrations of these bases present in the headspace of the packed product. Especially, the pH of the product, which is lowered when fishery products are packed under a carbon dioxide enriched atmosphere, appeared to have an immense effect on the volatilization of these bases. The effect of the fish matrix itself is established by means of calculated equilibration constants (dimensionless) being 2.13 x 10(-4) +/- 0.38 x 10(-4) for trimethylamine, 6.34 x 10(-5) +/- 1.71 x 10(-5) for dimethylamine, and 2.58 x 10(-5) +/- 0.49 x 10(-5) for ammonia. Comparison of these constants with the equilibration constants of an aqueous solution indicated the retention of these bases in the product. This article provides not only the important insights for the interpretation of TVB-N values in modified atmosphere packaged gray shrimp but also the methodology to extend these findings to other fish and fishery products.
M D Garrido - One of the best experts on this subject based on the ideXlab platform.
-
determination of shelf life of sous vide salmon salmo salard based on sensory attributes
Journal of Food Science, 2009Co-Authors: Pedro Diaz, Gema Nieto, Sancho Banon, M D GarridoAbstract:: Sous vide technology permits precooked dishes of high sensory and nutritional quality to be obtained with a longer shelf life than is possible using other cooking–cooling methods. Salmon portions (200 g; 0.5, w:w; greased with olive oil) were par-roasted (300 °C/3 min), cooked using sous vide technology (80 °C/43 min), and maintained in anaerobic conditions at 2 °C for 0, 4, 8, 12, 15, 18, 22, and 25 d. At each control day, Enterobacteriaceae counts were made and the attributes of sensory spoilage were determined (3 visual, 2 odor, 2 flavor, and 3 texture attributes) by a panel of trained judges. A loss of smell, taste, color, and juiciness was detected during storage, along with the appearance of off-Odors and off-flavors. The shelf life of the sous vide salmon based on sensory analysis was established at 18 d.
-
determination of shelf life of sous vide salmon salmo salard based on sensory attributes
Journal of Food Science, 2009Co-Authors: Pedro Diaz, Gema Nieto, Sancho Banon, M D GarridoAbstract:: Sous vide technology permits precooked dishes of high sensory and nutritional quality to be obtained with a longer shelf life than is possible using other cooking–cooling methods. Salmon portions (200 g; 0.5, w:w; greased with olive oil) were par-roasted (300 °C/3 min), cooked using sous vide technology (80 °C/43 min), and maintained in anaerobic conditions at 2 °C for 0, 4, 8, 12, 15, 18, 22, and 25 d. At each control day, Enterobacteriaceae counts were made and the attributes of sensory spoilage were determined (3 visual, 2 odor, 2 flavor, and 3 texture attributes) by a panel of trained judges. A loss of smell, taste, color, and juiciness was detected during storage, along with the appearance of off-Odors and off-flavors. The shelf life of the sous vide salmon based on sensory analysis was established at 18 d.
Mike Vanderroost - One of the best experts on this subject based on the ideXlab platform.
-
microbiological chemical and sensory spoilage analysis of raw atlantic cod gadus morhua stored under modified atmospheres
Food Microbiology, 2018Co-Authors: Lotta Kuuliala, Al Y Hage, Angelosgerasimos Ioannidis, Marc Sader, Frederiekmaarten Kerckhof, Mike Vanderroost, Nico Boon, B De Baets, B De Meulenaer, Peter RagaertAbstract:During fish spoilage, microbial metabolism leads to the production of volatile organic compounds (VOCs), characteristic off-Odors and eventual consumer rejection. The aim of the present study was to contribute to the development of intelligent packaging technologies by identifying and quantifying VOCs that indicate spoilage of raw Atlantic cod (Gadus morhua) under atmospheres (% v/v CO2/O-2/N-2) 60/40/0, 60/5/35 and air. Spoilage was examined by microbiological, chemical and sensory analyses over storage time at 4 or 8 degrees C. Selected-ion flow-tube mass spectrometry (SIFT-MS) was used for quantifying selected VOCs and amplicon sequencing of the 16S rRNA gene was used for the characterization of the cod microbiota. OTUs classified within the Photobacterium genus increased in relative abundance over time under all storage conditions, suggesting that Photobacterium contributed to spoilage and VOC production. The onset of exponential VOC concentration increase and sensory rejection occurred at high total plate counts (7-7.5 log). Monitoring of early spoilage thus calls for sensitivity for low VOC concentrations. (c) 2017 Elsevier Ltd. All rights reserved.
-
microbiological chemical and sensory spoilage analysis of raw atlantic cod gadus morhua stored under modified atmospheres
Food Microbiology, 2018Co-Authors: Lotta Kuuliala, Al Y Hage, Angelosgerasimos Ioannidis, Marc Sader, Frederiekmaarten Kerckhof, Mike Vanderroost, Nico Boon, B De Baets, B De MeulenaerAbstract:Abstract During fish spoilage, microbial metabolism leads to the production of volatile organic compounds (VOCs), characteristic off-Odors and eventual consumer rejection. The aim of the present study was to contribute to the development of intelligent packaging technologies by identifying and quantifying VOCs that indicate spoilage of raw Atlantic cod (Gadus morhua) under atmospheres (%v/v CO2/O2/N2) 60/40/0, 60/5/35 and air. Spoilage was examined by microbiological, chemical and sensory analyses over storage time at 4 or 8 °C. Selected-ion flow-tube mass spectrometry (SIFT-MS) was used for quantifying selected VOCs and amplicon sequencing of the 16S rRNA gene was used for the characterization of the cod microbiota. OTUs classified within the Photobacterium genus increased in relative abundance over time under all storage conditions, suggesting that Photobacterium contributed to spoilage and VOC production. The onset of exponential VOC concentration increase and sensory rejection occurred at high total plate counts (7–7.5 log). Monitoring of early spoilage thus calls for sensitivity for low VOC concentrations.
