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J Sci Food Agric

Title:		Volatile compounds produced in smoked bacon inoculated with potential spoilage bacteria
Author(s):		Li X; Sun Y; Xiong Q;
Address:		"College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China"
Journal Title:		J Sci Food Agric
Year:		2023
Volume:		20230802
Issue:
Page Number:		-
DOI:		10.1002/jsfa.12895
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:		"BACKGROUND: Volatile organic compounds (VOCs) produced during meat storage are mainly derived from the decomposition of meat components and the metabolism of spoilage bacteria. VOCs produced in sterile bacon model substrate inoculated or un-inoculated with spoilage bacteria, Staphylococcus xylosus (P2), Leuconostoc mesenteroides (P6), Carnobacterium maltaromaticum (P9), Leuconostoc gelidum (P16) and Serratia liquefaciens (P20), previously isolated, were identified by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Furthermore, combinations of the strains (Pm) were also obtained. RESULTS: In total, 54 volatile compounds, including aldehydes, alcohols, phenols, ketones, alkanes, alkanes, organic acids, esters and so forth, were determined after 45 days of storage in bacon inoculated with potential spoilage bacteria using the HS-SPME/GC-MS method. VOC concentrations of alcohols and organic acids in groups inoculated with bacteria were remarkably higher (P < 0.05) compared to that in control samples. Specifically, some VOCs are closely related to the metabolic activity of the inoculated bacterial strains; for example, 2,3-butanediol was associated with P2, P16 and P20, and acetic acid was mainly related to P6 and P9. CONCLUSION: The results of partial least squares regression indicated that there was a high correlation between the electronic nose sensors and VOCs of smoked inoculated potential spoilage bacteria. These compounds are potentially important for predicting deterioration of smoked bacon. (c) 2023 Society of Chemical Industry"
Keywords:		Hs-spme/gc-ms VOCs inoculated poilage bacteria smoked bacon;
Notes:		"PublisherLi, Xinfu Sun, Yun Xiong, Qiang eng England 2023/08/03 J Sci Food Agric. 2023 Aug 2. doi: 10.1002/jsfa.12895"