| Title: | Dynamic changes of bacteria and screening of potential spoilage markers of lamb in aerobic and vacuum packaging |
| Author(s): | Wen X; Zhang D; Li X; Ding T; Liang C; Zheng X; Yang W; Hou C; |
| Address: | "Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, 100193, China. Sunrise Material Co., Ltd, Jiangyin, 214411, China. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, 100193, China. Electronic address: houchengli@caas.cn" |
| ISSN/ISBN: | 1095-9998 (Electronic) 0740-0020 (Linking) |
| Abstract: | "Microorganisms proliferate, consume nutrients, and produce many undesired metabolites, which are the main reason for the spoilage of fresh meat. Screening spoilage markers is of great significance for characterizing the freshness of fresh meat. At present, there are few studies on the volatile spoilage markers (VSMs) of lamb and their relationship with bacteria. In this study, the spoilage evolution of lamb was evaluated by multiple indicators. The changes of bacteria and volatile organic compounds (VOCs) in aerobic-packaged (AP) and vacuum-packaged (VP) lamb were measured by 16S next-generation sequencing (NGS) and headspace solid-phase microextraction (HS-SPME)-gas chromatography-mass spectrometry (GC-MS) respectively. The potential VSMs were also screened. Results showed that the shelf life of AP lamb at 4 degrees C was less than 10 d and VP lamb was less than 28 d. Pseudomonas was the dominant bacteria in AP lamb, while Latilactobacillus and Lactococcus were the dominant bacteria in VP lamb. Several VOCs could be recommended as potential spoilage markers, including 1-octen-3-ol, 1-hexanol, nonanal, methoxy-phenyloxime, 2,3-octanedione, acetoin and 1-pentanol for AP lamb; acetoin, 1-hexanol, 2,3-octanedione, hexanoic acid, 1-octen-3-ol, nonanal, hexanal and 2,3-octanediol for VP lamb. This study can provide information for characterizing and predicting the freshness of fresh lamb" |
| Keywords: | Animals Bacteria/genetics *Food Packaging/methods Gas Chromatography-Mass Spectrometry/methods Sheep *Solid Phase Microextraction/methods Vacuum 16s ngs Dominant bacteria Hspme-gc-ms Lamb VOCs; |
| Notes: | "MedlineWen, Xiangyuan Zhang, Dequan Li, Xin Ding, Ting Liang, Ce Zheng, Xiaochun Yang, Wei Hou, Chengli eng England 2022/03/16 Food Microbiol. 2022 Jun; 104:103996. doi: 10.1016/j.fm.2022.103996. Epub 2022 Jan 31" |
