Gases and volatile compounds associated with micro-organisms in blown pack spoilage of Brazilian vacuum-packed beef

Abstract

Significance and Impact of the Study: The data generated by this study provided useful information to correlate the microbial contamination of Enterobacteriaceae, lactic acid bacteria and Clostridium with the VOC and gaseous compound production to define, in a faster manner, not only the type of contamination, but also to prevent it. AbstractThis study correlated the composition of the spoilage bacterial flora with the main gaseous and volatile organic compounds (VOCs) found in the package headspace of spoiled, chilled, vacuum-packed meat. Fifteen chilled, vacuumpacked beef samples, suffering from blown pack spoilage, were studied using 16S rRNA clone sequencing. More than 50% of the bacteria were identified as lactic acid bacteria (LAB), followed by clostridia and enterobacteria. Fifty-one volatile compounds were detected in the spoiled samples. Although the major spoilage compounds were identified as alcohols and aldehydes, CO 2 was identified as the major gas in the spoiled samples by headspace technique. Different species of bacteria contribute to different volatile compounds during meat spoilage. LAB played an important role in blown pack deterioration of the Brazilian beef studied.

Impact of Nisin-Activated Packaging on Microbiota of Beef Burgers during Storage

“…sakei have been recently found in a variety of meat products under MAP conditions (33). Their effect on the food matrix appeared to be related to the production of off flavors (34). In accordance with these observations, a positive correlation between Lc.…”

“…Unfortunately, in our study, a specific medium for the detection of P. phosphoreum was not included. The presence of Enterobacteriaceae under VP conditions is reported to be particularly important, both for its high deteriorating potential and for food safety (34). In this study, based on the viable microbiota, the relative abundance of the members of Enterobacteriaceae was very low, indicating that only a few taxa could play a role during the spoilage of meat under the VP condition used here.…”

Identification of the bacteria and their metabolic activities associated with the microbial spoilage of custard cream desserts

“…To our knowledge, these alcohols, associated with fermented, fruity, alcoholic and/or green flavor descriptors (Curioni and Bosset, 2002), have never been highlighted in custard cream-based dessert or any dairy products contaminated with B. cereus group cells. Rather, they are frequently highlighted in spoiled meat and fish products (Hernandez-Macedo et al, 2012;Jaaskelainen et al, 2013;Jaffres et al, 2011). B. cereus group isolates also hydrolysed custard cream proteins and produced a range of odorant compounds likely derived from amino acid catabolism (Fig.…”

Potential use of electronic noses, electronic tongues and biosensors as multisensor systems for spoilage examination in foods

“…13 Some VOCs can be produced from reactions catalaysed by both SSOs and food matrix enzymes, others from complex metabolic reactions involving different microbial species (Remenant et al, 2015). Species of LAB, Enterobacteriaceae and Clostridia have been implicated in 'blown pack' spoilage (BPS) of refrigerated, vacuum packed meat products (Brightwell et al, 2007;Hernandez-Macedo et al, 2012). The 'blown pack' effect has been attributed to gas production but it remains unclear which species is directly implicated although some authors have attributed BPS to be largely due to the metabolic activities of Clostridium estertheticum (Cavill et al, 2016;Rajagopal et al, 2016).…”