| Title: | Volatile organic compound data of ready-to-cook tuna fish-burgers: Time evolution in function of different and/or combined mild preservation technologies and relevant statistical analysis |
| Author(s): | Mentana A; Conte A; Del Nobile MA; Quinto M; Centonze D; |
| Address: | "SAFE - Department of Science of Agriculture, Food and Environment, University of Foggia, via Napoli 25, I-71122 Foggia, Italy. Key Laboratory of Natural Resources of the Changbai Mountain and Functional Molecules, Yanbian University, Park Road 977, Yanji 133002, Jilin Province, PR China" |
| DOI: | 10.1016/j.dib.2019.104371 |
| ISSN/ISBN: | 2352-3409 (Electronic) 2352-3409 (Linking) |
| Abstract: | "Volatile organic compound (VOC) composition from ready-to-cook tuna fish-burgers, prepared with and without a protective microbial strain (Lactobacillus paracasei) and/or stored with modified atmosphere packaging (MAP, 5% O2 and 95% CO2), were extracted by headspace solid-phase microextraction and analyzed by gas chromatography-mass spectrometry (HS-SPME-GC-MS) during the burger shelf-life. The collected data showed volatile composition profiles in function of the mild preservation technologies employed and the storage time. Furthermore, statistical data treatment (principal component analysis and Pearson's coefficients) highlighted differences among samples and positive/negative correlations during the storage time. This paper is related to an article already published in LWT (Investigating the effects of mild preservation technology on perishable foods by volatolomics: The case study of ready-to-cook tuna-burgers' https://doi.org/10.1016/j.lwt.2019.108425)" |
| Keywords: | Hs-spme-gc-ms Modified atmosphere packaging Preservation mild technologies Ready-to-cook fish burger Volatolomics; |
| Notes: | "PubMed-not-MEDLINEMentana, Annalisa Conte, Amalia Del Nobile, Matteo Alessandro Quinto, Maurizio Centonze, Diego eng Netherlands 2019/08/31 Data Brief. 2019 Aug 7; 25:104371. doi: 10.1016/j.dib.2019.104371. eCollection 2019 Aug" |
