{"refrec":{"BRefID":238444,"RR":"<b>Noseda, B.; Goethals, J.; De Smedt, L.; Dewulf, J.; Samapundo, S.; Van Langenhove, H.; Devlieghere, F.</b> (2012). Effect of O<sub>2</sub> - CO<sub>2</sub> enriched atmospheres on microbiological growth and volatile metabolite production in packaged cooked peeled gray shrimp (<i>Crangon crangon</i>). <i>Intern. J. Food Microbiol. 160(1)</i>: 65-75. <a href=\"http://dx.doi.org/10.1016/j.ijfoodmicro.2012.09.018\" target=\"_blank\">dx.doi.org/10.1016/j.ijfoodmicro.2012.09.018</a>","BEntID":230131,"PublicFlag":1,"CheckedFlag":1,"wosflag":1,"vabbflag":1,"RefStringPartII":". <i>Intern. J. Food Microbiol. 160(1)</i>: 65-75. <a href=\"https://dx.doi.org/10.1016/j.ijfoodmicro.2012.09.018\" target=\"_blank\">https://dx.doi.org/10.1016/j.ijfoodmicro.2012.09.018</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Noseda, B.; Goethals, J.; De Smedt, L.; Dewulf, J.; Samapundo, S.; Van Langenhove, H.; Devlieghere, F.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Noseda, B. <i>et al.</i>","Englishabstract":"This study evaluated the effect of modified atmospheres (MAs) with different O<sub>2</sub> concentrations on microbial growth and volatile metabolite production in gray shrimp (<em>Crangon crangon</em>) during storage at 4 °C. Eight MAs were evaluated in total. Four of the MAs evaluated were without CO<sub>2</sub>: 0/0/100, 0/10/90, 0/30/70, 0/50/50 (% CO<sub>2</sub>/O<sub>2</sub>/N<sub>2</sub>) whilst the other four MAs all contained 50% CO<sub>2</sub>: 50/0/50, 50/10/40, 50/30/20, 50/50/0 (% CO<sub>2</sub>/O<sub>2</sub>/N<sub>2</sub>). Volatile spoilage metabolites were identified by thermal desorption GC-MS and quantified during storage by selective ion flow tube mass spectrometry (SIFT-MS). In comparison to microbial growth observed with an atmosphere of 100% N<sub>2</sub>, microbial growth was stimulated by the addition of O<sub>2</sub> in the MAP in the absence of CO<sub>2.</sub> Under these conditions the total psychrotrophic counts exceeded 7 log cfu g<sup>- 1</sup> after just 3 days of storage. However, in the presence of 50% CO<sub>2</sub> the total psychrotrophic count exceeded 7 log cfu g<sup>- 1</sup> after 5 days of storage. The combination of 50% CO<sub>2</sub> and 50% O<sub>2</sub> significantly inhibited microbial growth. For this MA condition, a diminishing effect on the production of metabolites was also observed, especially for amines and sulfur compounds, which constituted the major fraction of components causing the offensive odor.","AbstractOtherLang":null,"BibLvlCode":"AS","StandardTitle":"Effect of O<sub>2</sub> - CO<sub>2</sub> enriched atmospheres on microbiological growth and volatile metabolite production in packaged cooked peeled gray shrimp (<i>Crangon crangon</i>)","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2024-12-10 01:33:17.368041","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":"Crangon crangon; MAP; Volatile spoilage metabolites; SIFT-MS; Shelflife; Microbial activity","OtherDescriptors":null,"Notes":null,"AnaPub":2012,"MonPub":null,"DateUpdate":"2015-10-29","DateCreate":"2014-05-18","SecASFANote":null,"ConfID":null,"PeerRev":1,"VlizCoreFlag":1,"WoScode":"WOS:000311770700009","VABBcode":null,"OpenAcc":0,"DOI":"10.1016/j.ijfoodmicro.2012.09.018"},"refs":null,"anarec":{"AnaID":238444,"PubliDate":2012,"Pagination":"65-75","XtraPublOfAnaID":null,"ISBN":null,"Volume":"160","Issue":"1","BRefMon":null,"BRefMonRR":null,"BRefXtra":null,"BRefXtraRR":null,"SerBRefID":106420,"SerRR":"International Journal of Food Microbiology. Elsevier: Amsterdam.  ISSN 0168-1605; e-ISSN 1879-3460","StandardTitleSer":"International Journal of Food Microbiology","ISSN":"0168-1605","AbbrevSer":"Intern. J. 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