| Title: | The application of selected ion flow tube-mass spectrometry to follow volatile formation in modified-atmosphere-packaged cooked ham |
| Author(s): | Geeraerts W; Borremans W; De Vuyst L; Leroy F; Van Kerrebroeck S; |
| Address: | "Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium. Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium. Electronic address: frederic.leroy@vub.be" |
| DOI: | 10.1016/j.foodres.2019.05.035 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "Cooked pork products, i.e., sliced cooked hams maintained under modified-atmosphere-packaging (MAP), were analysed both microbiologically and with respect to volatile levels during storage. Three storage temperature ranges were compared (4-6?ª+ degrees C, 7-9?ª+ degrees C, and 11-13?ª+ degrees C), representing different refrigeration conditions at household level. The microbial loads were determined by plating samples on six different agar media, followed by (GTG)(5)-PCR fingerprinting of genomic DNA of selected isolates, and identification of representative isolates by 16S rRNA, pheS, and rpoA gene sequencing. Carnobacterium maltaromaticum, Lactobacillus sakei, and Serratia proteamaculans were the major bacterial species found among the 619 isolates identified. The volatiles produced during storage were followed by selected ion flow tube-mass spectrometry (SIFT-MS) and the identity of the volatiles was confirmed by headspace solid-phase microextraction combined with gas chromatography and time-of-flight mass spectrometry (HS-SPME-GC-TOF-MS). SIFT-MS analysis showed that volatiles, such as 2,3-butanediol, acetoin, and ethanol, may serve as potential markers for spoilage development. Differences in volatile production between samples were likely due to discrepancies in the initial microbial load and the effect of storage conditions. In conclusion, this study combines the use of new mass spectrometric techniques to examine volatile production during spoilage as an additional source of information during microbiological community analysis" |
| Keywords: | "Animals Bacterial Load Bacterial Proteins/genetics/metabolism Carnobacterium/isolation & purification/metabolism Colony Count, Microbial Cooking Food Contamination Food Microbiology *Food Packaging Hydrogen-Ion Concentration Latilactobacillus sakei/isolat;" |
| Notes: | "MedlineGeeraerts, Wim Borremans, Wim De Vuyst, Luc Leroy, Frederic Van Kerrebroeck, Simon eng Research Support, Non-U.S. Gov't Canada 2019/07/10 Food Res Int. 2019 Sep; 123:601-611. doi: 10.1016/j.foodres.2019.05.035. Epub 2019 May 25" |
