Evaluation of volatile organic compound release in modified atmosphere-packaged minced raw pork in relation to shelf-life

Zareian, Mohsen; Böhner, Nadine; Loos, Helene M.; Silcock, Patrick; Bremer, Phil; Beauchamp, Jonathan

doi:10.1016/j.fpsl.2018.08.001

Cited by 29 publications

(6 citation statements)

References 51 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Similarly, a large amount of acetoin has been detected by SPME-GC-MS in air-packaged pork after six storage days, the quantification results being relative peak areas > 100 and nearly 400 µg/L respectively (Li et al, 2022;Sun et al, 2017). By using PTR-TOF-MS, more than 10 fold of acetoin and 100 fold of 2,3-butanedione were observed in pork meatball stored for 12 days under 70/30/0 (Zareian et al, 2018). Song et al (2021) have observed large peak areas (> 30 × 10 5 ) of ethanol, 2,3-butanediol, 3-methyl-1-butanol after 11 days of air storage by SPME-GC-MS screening.…”

Section: Discussionmentioning

confidence: 93%

“…The accumulation of volatile compounds can result in the emission of offensive smell if their concentrations exceed the respective odor thresholds (OTs). For example, spoiled pork stored under air was characterized by buttery and greasy off-odors (Zareian et al, 2018). Acetaldehyde, propanal, 2-pentenal, 2-heptenal, butyric acid, dimethyl sulfide and acetone can be highly correlated with lipid oxidation and responsible for the evolution of rancidity in beef (Olivares et al, 2012).…”

Section: Discussionmentioning

confidence: 99%

“…Therefore, highly valuable information indicating microbial spoilage can be extracted from the evolution of the pork volatolome. However, the current studies regarding this domain still mostly focus on air storage (Song et al, 2021;Li et al, 2022), high-oxygen atmospheres (Zareian et al, 2018;Nieminen et al, 2016) or other meat products such as beef (Frank et al, 2020;Mansur et al, 2019a,b).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Selected-ion flow-tube mass spectrometry for the identification of volatile spoilage markers for fresh pork packaged under modified atmospheres

et al. 2023

View full text Add to dashboard Cite

Section: Discussionmentioning

confidence: 93%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Selected-ion flow-tube mass spectrometry for the identification of volatile spoilage markers for fresh pork packaged under modified atmospheres

et al. 2023

View full text Add to dashboard Cite

“…The lipid oxidation was evaluated by thiobarbituric acid-reactive substances (TBARS), and the determination of TBARS described by the methods of Zareian et al (2018). In brief, 10 g rabbit meat was added to 100 ml centrifuge tube and 20 ml of trichloroacetic acid 20% was added.…”

Section: The Measurement Of Lipid Oxidationmentioning

confidence: 99%

Effects of purslane extract on the quality indices of rabbit meat patties under chilled storage

Wang

Zhang

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

According to FAOSTAT (2020), the global production of rabbit meat has steadily increased from 2008 to 2020, and China is the major producer of rabbit meat. In 2019, China produced 885,000 tons of rabbit meat, accounting for 62% of the world's rabbit meat production. Rabbit meat is popular among consumers because it is rich in polyunsaturated fatty acid and protein, while low in fat and cholesterol (Dalle Zotte & Szendrő, 2011;Matics et al., 2017). However, rabbit meat is easy to degrade due to its high nutritional characteristics, and the major reason for meat quality loss and shelf-life reduction is microbial spoilage and lipid oxidation (Cullere et al., 2018).To ensure the optimal product quality of meat and meat products, synthetic antioxidants have been widely used, currently, the most commonly used commercial synthetic antioxidants include butylated hydroxytoluene (BHT), butylated hydroxyanisole, and tertiary butylhydroquinone (Cullere et al., 2019). However, the consumer is concerned about the safety of synthetic antioxidants and preferred natural antioxidants in food additives (Shah et al., 2014).To meet consumer's demand for healthier diets, there is increasing

show abstract

“…Quality deterioration of meat causes changes in attributes such as surface texture, color, pH, tenderness and odor [ 2 , 3 ]. All attributes are regarded as important parameters for assessing pork quality [ 4 ]. Changes in pork freshness are mainly caused by biochemical reactions and microbial spoilage [ 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

A Novel Gas Sensor for Detecting Pork Freshness Based on PANI/AgNWs/Silk

Shi

et al. 2022

Foods

View full text Add to dashboard Cite

A novel, operational, reliable, flexible gas sensor based on silk fibroin fibers (SFFs) as a substrate was proposed for detecting the freshness of pork. Silk is one of the earliest animal fibers utilized by humans, and SFFs exposed many biological micromolecules on the surface. Thus, the gas sensor was fabricated through polyaniline (PANI) and silver nanowires (AgNWs) and deposited on SFFs by in-suit polymerization. With trimethylamine (TMA) as a model gas, the sensing properties of the PANI/AgNWs/silk composites were examined at room temperature, and the linear correlativity was very prominent between these sensing measures and the TMA measures in the range of 3.33 μg/L–1200 μg/L. When the pork sample is detected by the sensor, it can be classified into fresh or stale pork with the total volatile basic nitrogen (TVB-N) as an index. The result indicated that the gas sensor was effective and showed great potential for applications to detect the freshness of pork.

show abstract

Evaluation of volatile organic compound release in modified atmosphere-packaged minced raw pork in relation to shelf-life

Cited by 29 publications

References 51 publications

Selected-ion flow-tube mass spectrometry for the identification of volatile spoilage markers for fresh pork packaged under modified atmospheres

Selected-ion flow-tube mass spectrometry for the identification of volatile spoilage markers for fresh pork packaged under modified atmospheres

Effects of purslane extract on the quality indices of rabbit meat patties under chilled storage

A Novel Gas Sensor for Detecting Pork Freshness Based on PANI/AgNWs/Silk

Contact Info

Product

Resources

About