| Title: | Selected-ion flow-tube mass spectrometry for the identification of volatile spoilage markers for fresh pork packaged under modified atmospheres |
| Author(s): | Chen L; Mardiansyah ST; Kuuliala L; Somrani M; Walgraeve C; Demeestere K; Devlieghere F; |
| Address: | "Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium. Electronic address: Linyun.Chen@UGent.be. Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium. Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium; Research Unit Knowledge-based Systems (KERMIT), Department of Data Analysis and Mathematical Modelling, Part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium. Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium; Departamento de Ingenieria Agronomica, Instituto de Biotecnologia Vegetal, Universidad Politecnica de Cartagena, 30202 Cartagena, Spain. Research Group Environmental Organic Chemistry and Technology (EnVOC), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium" |
| DOI: | 10.1016/j.foodchem.2023.136318 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Microbial behavior during meat storage leads to the generation of volatile organic compounds (VOCs) and unpleasant off-odors. This study focused on a novel real-time analytical method, selected-ion flow-tube mass spectrometry (SIFT-MS), to monitor VOC quality and identify spoilage indicators for fresh pork stored under different packaging atmospheres (air, 70/0/30, 70/30/0, 5/30/65, 0/30/70 - v/v% O(2)/CO(2)/N(2)) at 4 degrees C. A comprehensive selection methodology was used to identify compounds with good instrumental data quality as well as a strong relationship with microbial growth and olfactory rejection. Based on the volatolome quantified by SIFT-MS, storage periods and conditions can be discriminated using multivariate statistics. Acetoin (or ethyl acetate) represented a significant pork quality marker for high-O(2) conditions, whereas ethanol, 3-methylbutanal and sulfur compounds can indicate the anaerobic storage progress. Considering the applicability in monitoring different VOC profiles, SIFT-MS is expected to be promising in many storage scenarios to improve analytical efficiency and ensure reliability" |
| Keywords: | Animals Swine Food Packaging/methods *Red Meat/analysis *Pork Meat/analysis *Volatile Organic Compounds/analysis Reproducibility of Results Food Microbiology Mass Spectrometry Atmosphere Modified atmosphere packaging Pork quality Sift-ms Volatile organic; |
| Notes: | "MedlineChen, Linyun Mardiansyah, Stefanus Tri Kuuliala, Lotta Somrani, Mariem Walgraeve, Christophe Demeestere, Kristof Devlieghere, Frank eng England 2023/05/22 Food Chem. 2023 Oct 15; 423:136318. doi: 10.1016/j.foodchem.2023.136318. Epub 2023 May 6" |
