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J Food Sci Technol

Title:		A comparative qualitative study of the profile of volatile organic compounds associated with Salmonella contamination of packaged aged and fresh beef by HS-SPME/GC-MS
Author(s):		Bhattacharjee P; Panigrahi S; Lin D; Logue CM; Sherwood JS; Doetkott C; Marchello M;
Address:		"Department of Agricultural and Biosystems Engineering, North Dakota State University, Fargo, ND 58105 USA ; Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, 700 032 West-Bengal India"
Journal Title:		J Food Sci Technol
Year:		2011
Volume:		20101130
Issue:		1
Page Number:		1 - 13
DOI:		10.1007/s13197-010-0138-6
ISSN/ISBN:		0022-1155 (Print) 0975-8402 (Electronic) 0022-1155 (Linking)
Abstract:		"Vacuum packaged beef strip-loins (fresh and aged) were repackaged on polystyrene trays and over-wrapped with food grade cling film for the storage study. Several volatile compounds such as 3-methyl-1-butanol, 2,3-butanedione, 2-butanone, 3-hydroxy-2-butanone, acetic acid and a few hydrocarbons were detected in the headspace of these tray packaged fresh and aged beef strip loins both in the control and Salmonella typhimurium inoculated samples, in varying concentrations. These compounds were identified using manual headspace solid-phase microextraction (HS-SPME) in combination with gas chromatography/mass spectrometry (GC-MS) over a storage period of 4 days and samples were incubated at 20 degrees C. No naturally occurring Salmonella was present in the control samples. Hexanal (r = 0.99), carbon dioxide (r = 0.98), 3-hydroxy-2-butanone (r = 0.93) and 2-methyl propane (r = 0.95) showed positive correlations with Salmonella population for fresh beef samples. In aged beef samples, 3-methyl-1-butanol (r = 0.99), 3-hydroxy-2-butanone (r = 0.98), carbon dioxide (r = 0.98) and acetic acid (r = 0.86) showed similar trends. In fresh beef samples, F values were significant at p < 0.05 for 3-hydroxy-2-butanone and for carbon dioxide with storage time for fresh beef samples; they were significant for 3-hydroxy-2-butanone, acetic acid and carbon dioxide for aged beef samples"
Keywords:		"Aged, fresh, Salmonella Hs-spme/gc-ms Over wrapped beef Volatiles;"
Notes:		"PubMed-not-MEDLINEBhattacharjee, Paramita Panigrahi, Suranjan Lin, Dongqing Logue, Catherine M Sherwood, Julie S Doetkott, Curt Marchello, Martin eng India 2011/02/01 J Food Sci Technol. 2011 Feb; 48(1):1-13. doi: 10.1007/s13197-010-0138-6. Epub 2010 Nov 30"