| Title: | Identification and biotransformation analysis of volatile markers during the early stage of Salmonella contamination in chicken |
| Author(s): | Wang Y; Wang X; Huang Y; Liu C; Yue T; Cao W; |
| Address: | "Department of Food Science, College of Food Science and Technology, Northwest University (China), Xi'an, Shaanxi 710069, China. Electronic address: wangyin2017@nwu.edu.cn. Department of Food Science, College of Food Science and Technology, Northwest University (China), Xi'an, Shaanxi 710069, China" |
| DOI: | 10.1016/j.foodchem.2023.137130 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Salmonella is one of the most prevalent foodborne pathogens in poultry and its products. Its rapid detection based on volatile organic compounds (VOC) has been widely accepted. However, the variation in the VOCs of Salmonella-contaminated chicken during the early stage (48 h) remains uncertain. Headspace-SPME-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace-gas chromatography-ion migration spectroscopy (HS-GC-IMS) were used to identify VOCs and their variations after the chicken meat was contaminated with Salmonella. Chemometric and KEGG enrichment analyses were performed to identify VOC markers and their potential metabolic pathways. A total of 64 volatile compounds were detected using HS-GC-IMS, which showed a better differentiation than HS-SPME-GC-MS (45 volatile compounds) based on principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA). Fatty acid degradation was the main cause of VOC variation. 2-Propanol, hexadecane, 3-methylbutanol, acetic acid, propyl acetate, acetic acid methyl ester, and 3-butenenitrile were identified as VOC markers in the middle stage of decomposition, and 1-octen-3-ol was recognized as a VOC marker of Salmonella-contaminated chicken during the first 48 h of contamination. This provides a theoretical basis for the study of Salmonella contamination VOC markers in poultry meat" |
| Keywords: | Animals *Chickens Gas Chromatography-Mass Spectrometry *Volatile Organic Compounds Biotransformation Chicken Hs-gc-ims Hs-spme-gc-ms Salmonella Voc; |
| Notes: | "MedlineWang, Yin Wang, Xian Huang, Yuanyuan Liu, Cailing Yue, Tianli Cao, Wei eng England 2023/08/18 Food Chem. 2024 Jan 15; 431:137130. doi: 10.1016/j.foodchem.2023.137130. Epub 2023 Aug 15" |
