| Title: | Investigation of the relationship between microbiota dynamics and volatile changes in chilled beef steaks held under high-oxygen packaging enriched in carbon dioxide |
| Author(s): | Yang J; Yang X; Lin H; Liang R; Niu L; Zhu L; Luo X; Hopkins DL; Zhang Y; |
| Address: | "Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China. Electronic address: yangjun@meatsci.cn. Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China. Electronic address: yangxiaoyin@sdau.edu.cn. Shandong Provincial Key Laboratory of Animal Biotechnology and Disease Control and Prevention, Department of Animal Science & Technology, Shandong Agricultural University, Tai'an 271018, Shandong, China. Electronic address: hailin@sdau.edu.cn. Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China. Electronic address: rrliang@sdau.edu.cn. Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China. Electronic address: niulebao@sdau.edu.cn. Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China. Electronic address: zhlx@sdau.edu.cn. Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China. Electronic address: luoxin@sdau.edu.cn. Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, PO Box 129, Cowra, NSW 2794, Australia. Electronic address: david.hopkins@dpi.nsw.gov.au. Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China. Electronic address: ymzhang@sdau.edu.cn" |
| DOI: | 10.1016/j.meatsci.2022.108861 |
| ISSN/ISBN: | 1873-4138 (Electronic) 0309-1740 (Linking) |
| Abstract: | "Carbon dioxide (CO(2)) plays an important bacteriostatic role in high-oxygen modified atmosphere packaging (HiOx-MAP). This study aimed to explore the influence of CO(2) on the volatile organic compounds (VOCs) profile in HiOx-MAP beef steaks and assess the changes in VOCs associated with microbiota dynamics during 20-days of chilled storage. Compared to control MAP (CMAP: 50% O(2)/50% N(2)), CO(2)-enriched MAP (TMAP: 50% O(2)/40% CO(2)/10% N(2)) rendered steaks with desirable appearance and odor freshness during storage through inhibiting bacterial growth and reducing the accumulation of acetoin, 2-ethyl-1-hexanol, 1,3-butanediol, diacetyl and 2-heptanone (P < 0.05). 1-Octen-3-ol and 2-ethyl-1-hexanol were main VOCs in TMAP steaks and were positively related to Brochothrix thermosphacta levels. Acetoin and 2-ethyl-1-hexanol could be used as potential spoilage indicators in CMAP steaks, which were positively related to B. thermosphacta and Pseudomonas levels. Overall, the desirable odor freshness of TMAP steaks was mainly attributed to the CO(2)-inhibitory effect on the off-odor VOCs production correlated with B. thermosphacta, Pseudomonas and Serratia growth" |
| Keywords: | Acetoin Animals Carbon Dioxide Cattle Food Packaging *Microbiota Oxygen/analysis *Volatile Organic Compounds/analysis Beef spoilage Microbiota Modified atmosphere Sensory evaluation Volatile organic compounds; |
| Notes: | "MedlineYang, Jun Yang, Xiaoyin Lin, Hai Liang, Rongrong Niu, Lebao Zhu, Lixian Luo, Xin Hopkins, David L Zhang, Yimin eng England 2022/05/28 Meat Sci. 2022 Sep; 191:108861. doi: 10.1016/j.meatsci.2022.108861. Epub 2022 May 20" |
