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J Food Sci

Title:		Identification and Quantification of Volatile Chemical Spoilage Indexes Associated with Bacterial Growth Dynamics in Aerobically Stored Chicken
Author(s):		Miks-Krajnik M; Yoon YJ; Ukuku DO; Yuk HG;
Address:		"Food Science and Technology Programme, c/o Dept. of Chemistry, National Univ. of Singapore, 3 Science Drive 3, Singapore, 117543, Singapore. Chair of Industrial and Food Microbiology, Faculty of Food Science, Univ. of Warmia and Mazury in Olsztyn, Plac Cieszynski 1, 10-726, Olsztyn, Poland. Div. of Engineering Mechanics, School of Mechanical and Aerospace Engineering, Nanyang Technological Univ, 50 Nanyang Ave, Singapore, 639798, Singapore. Food Safety Intervention Technologies Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Dept. of Agriculture, 600 East, Mermaid Lane, Wyndmoor, Pa., 19038, U.S.A. National Univ. of Singapore (Suzhou) Research Inst., No. 377 Linquan Street, Suzhou Industrial Park, Suzhou, Jiangsu, 215123, China"
Journal Title:		J Food Sci
Year:		2016
Volume:		20160622
Issue:		8
Page Number:		M2006 - M2014
DOI:		10.1111/1750-3841.13371
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"Volatile organic compounds (VOCs) as chemical spoilage indexes (CSIs) of raw chicken breast stored aerobically at 4, 10, and 21 degrees C were identified and quantified using solid phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS). The growth dynamics of total viable count (TVC), psychrotrophs, Pseudomonas spp., lactic acid bacteria (LAB), Brochothrix thermosphacta and H2 S producing bacteria were characterized based on maximum growth rates (mumax ), maximal microbial concentration (Nmax ) and at the moment of microbial shelf life (Svalues ), calculated from Gompertz-fitted growth curves. Pseudomonas spp. was predominant species, while B. thermosphacta was characterized by the highest mumax . The microbiological and sensory shelf lives were estimated based on TVC, Pseudomonas spp., and B. thermosphacta counts and sensory evaluation, respectively. Among 27 VOCs identified by GC-MS in spoiled chicken samples, ethanol (EtOH), 1-butanol-3-methyl (1But-3M), and acetic acid (C2 ) achieved the highest Pearson's correlation coefficients of 0.66, 0.61, and 0.59, respectively, with TVC, regardless of storage temperature. Partial least squares (PLS) regression revealed that the synthesis of 1But-3M and C2 was most likely induced by the metabolic activity of B. thermosphacta and LAB, while EtOH was attributed to Pseudomonas spp. The increase in concentration of selected volatile spoilage markers (EtOH, 1But-3M, and C2 ) in the headspace over spoiled chicken breast was found to be statistically significant (P < 0.05) with TVC growth. These findings highlight the possibility of analyzing the combination of 3 selected spoilage markers: EtOH, 1But-3M, and C2 as rapid evaluation for poultry quality testing using SPME-GC-MS"
Keywords:		"1-Butanol/analysis Acetic Acid/analysis Animals Atmosphere Bacteria/*growth & development/metabolism Brochothrix/growth & development/metabolism Chickens Colony Count, Microbial Ethanol/analysis *Food Microbiology Food Packaging/methods Food Storage/*meth;"
Notes:		"MedlineMiks-Krajnik, Marta Yoon, Yong-Jin Ukuku, Dike O Yuk, Hyun-Gyun eng 2016/06/23 J Food Sci. 2016 Aug; 81(8):M2006-14. doi: 10.1111/1750-3841.13371. Epub 2016 Jun 22"