| Title: | Comparative evaluation of spoilage-related bacterial diversity and metabolite profiles in chilled beef stored under air and vacuum packaging |
| Author(s): | Mansur AR; Song EJ; Cho YS; Nam YD; Choi YS; Kim DO; Seo DH; Nam TG; |
| Address: | "Food Analysis Center, Korea Food Research Institute, Wanju, 55365, Republic of Korea; Department of Food Biotechnology, Korea University of Science and Technology, Daejeon, 34113, Republic of Korea. Research Group of Healthcare, Korea Food Research Institute, Wanju, 55365, Republic of Korea; Department of Food Biotechnology, Korea University of Science and Technology, Daejeon, 34113, Republic of Korea. Food Analysis Center, Korea Food Research Institute, Wanju, 55365, Republic of Korea. Food Processing Research Center, Korea Food Research Institute, Wanju, 55365, Republic of Korea. Department of Food Science and Biotechnology, Kyung Hee University, Yongin, 17104, Republic of Korea. Research Group of Healthcare, Korea Food Research Institute, Wanju, 55365, Republic of Korea. Electronic address: sdh83@kfri.re.kr. Food Analysis Center, Korea Food Research Institute, Wanju, 55365, Republic of Korea. Electronic address: ntg97@kfri.re.kr" |
| ISSN/ISBN: | 1095-9998 (Electronic) 0740-0020 (Linking) |
| Abstract: | "Microbial spoilage is a complex event to which different bacterial populations and metabolites can contribute depending on the storage conditions. This study explored the evolution of spoilage and related volatile organic compounds (VOCs) in chilled beef under air and vacuum packaging (VP). The results suggested that different storage conditions affected changes in bacterial communities and metabolites in beef and consequently affected the odor properties of the stored beef, thereby leading to spoilage. Bacterial species belonging to Pseudomonadaceae (Pseudomonas spp.) and lactic acid bacteria (Lactobacillus sp.) dominated the bacterial communities in beef stored under air and VP, respectively, with several VOCs associated with off-odors of the stored beef and most likely produced by both bacteria. Our results suggested several microbial VOCs that could be used as potential spoilage indicators, including acetic acid, butanoic acid, and 2-butanone in VP-stored beef and 3-methylbutan-1-ol, ethyl acetate, acetoin, 2-butanone, and diacetyl in air-stored beef. These findings might provide valuable information regarding the quality monitoring of beef during storage" |
| Keywords: | "Air Animals Bacteria/*classification/growth & development/*metabolism Biodiversity Cattle *Cold Temperature Colony Count, Microbial *Food Microbiology Food Packaging/*methods Food Storage Lactobacillus/growth & development/metabolism *Microbiota Odorants/;" |
| Notes: | "MedlineMansur, Ahmad Rois Song, Eun-Ji Cho, Yong-Sun Nam, Young-Do Choi, Yun-Sang Kim, Dae-Ok Seo, Dong-Ho Nam, Tae Gyu eng England 2018/10/10 Food Microbiol. 2019 Feb; 77:166-172. doi: 10.1016/j.fm.2018.09.006. Epub 2018 Sep 6" |
