Preliminary study of the volatile fraction in the raw meat of pork, duck and goose

Soncin, S.; Chiesa, Luca Maria; Cantoni, C.; Biondi, Pier Antonio

doi:10.1016/j.jfca.2006.09.001

Cited by 89 publications

(58 citation statements)

References 19 publications

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“…Its presence is related to a creamy dairy odor (40,41), and Dainty et al (9) have reported that the accumulation of acetoin was not unpleasant and caused the meat to be regarded not as spoiled but rather as "not fresh." Another important odoractive volatile compound detected in this study was 1-octen-3-ol, a common oxidized product from lipids, which was also found in meat and shrimp inoculated with strains of C. maltaromaticum and C. divergens (12,26).…”

Section: Discussionmentioning

confidence: 99%

Spoilage-Related Activity of Carnobacterium maltaromaticum Strains in Air-Stored and Vacuum-Packed Meat

Casaburi

Nasi

Ferrocino

et al. 2011

Appl Environ Microbiol

128

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One hundred three isolates of Carnobacterium spp. from raw meat were analyzed by random amplification of polymorphic DNA (RAPD) and PCR and were identified by 16S rRNA gene sequencing. Forty-five strains of Carnobacterium maltaromaticum were characterized for their growth capabilities at different temperatures, NaCl concentrations, and pH values and for in vitro lipolytic and proteolytic activities. Moreover, their spoilage potential in meat was investigated by analyzing the release of volatile organic compounds (VOCs) in meat stored in air or vacuum packs. Almost all the strains were able to grow at 4, 10, and 20°C, at pH values of 6 to 9, and in the presence of 2.5% NaCl. The release of VOCs by each strain in beef stored at 4°C in air and vacuum packs was evaluated by headspace solid-phase microextraction (HS-SPME)-gas chromatography-mass spectrometry (GC-MS) analysis. All the meat samples inoculated and stored in air showed higher numbers of VOCs than the vacuum-packed meat samples. Acetoin, 1-octen-3-ol, and butanoic acid were the compounds most frequently found under both storage conditions. The contaminated meat samples were evaluated by a sensory panel; the results indicated that for all sensory odors, no effect of strain was significant (P > 0.05). The storage conditions significantly affected (P < 0.05) the perception of dairy, spoiled-meat, and mozzarella cheese odors, which were more intense in meat stored in air than in vacuum packs but were never very intense. In conclusion, different strains of C. maltaromaticum can grow efficiently in meat stored at low temperatures both in air and in vacuum packs, producing volatile molecules with low sensory impacts, with a negligible contribution to meat spoilage overall.

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Section: Discussionmentioning

confidence: 99%

Spoilage-Related Activity of Carnobacterium maltaromaticum Strains in Air-Stored and Vacuum-Packed Meat

Casaburi

Nasi

Ferrocino

et al. 2011

Appl Environ Microbiol

128

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“…3-hydroxi-2-butanone was identified in the five analyzed samples and its area percentage varied between 0.76 and 9.18%. This ketone was in dry cured loin (Muriel et al 2004) and raw pork meat (Soncin et al 2007). Terpenes have two possible origins, fat deposit accumulation resulting from the animals feeding process or spices added during the elaboration process (Muriel et al, 2004).…”

Section: Longaniza Sausagesmentioning

confidence: 99%

“…Nevertheless, it was present in two of the analyzed samples. Soncin et al (2007) reported the presence of aldehydes in raw pork meat. Hexanal and pentanal have been reported as lipid oxidation indicators in the meat (Brunton et al 2000).…”

Section: Longaniza Sausagesmentioning

confidence: 99%

Volatile compounds present in traditional meat products (charqui and longaniza sausage) in Chile

Gianelli

Salazar

Mojica

et al. 2012

Braz. arch. biol. technol.

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The aim of this work was to identify and quantify the volatile compounds in five different commercial brands of charqui and longaniza sausages. Volatile compounds were extracted from some samples headspace using solid phase microextraction (SPME). The identification and quantification were made through the gas chromatography with a mass-selective detector (GS-MS). Fifty-four volatile compounds were identified in charqui samples and thirty-two volatile compounds in longaniza sausages. The chemical groups of the volatile compounds found in both the products were: aldehydes, alcohols, ketones, organic acids, furans, aromatic and aliphatic hydrocarbons. Significant differences were found (p<0.05) in the volatile compounds among the brands of longaniza and charqui.A characteristic volatile compounds profile was not found in the analyzed products. However, an important percentage of the volatile compounds in charqui came from the lipid oxidation. In the case of longanizas sausages, volatile compounds come mainly from the carbohydrates fermentation and spices.

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“…The main fraction of lipids responsible for the formation of specific volatiles includes phospholipids (Soncin et al, 2007), and to a lesser extent triacylglycerols (Meinert et al, 2007). This specificity is due to differences in fatty acid profiles in various species of animals.…”

mentioning

confidence: 99%

Volatile compounds in meat and meat products

2017

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Preliminary study of the volatile fraction in the raw meat of pork, duck and goose

Cited by 89 publications

References 19 publications

Spoilage-Related Activity of Carnobacterium maltaromaticum Strains in Air-Stored and Vacuum-Packed Meat

Spoilage-Related Activity of Carnobacterium maltaromaticum Strains in Air-Stored and Vacuum-Packed Meat

Volatile compounds present in traditional meat products (charqui and longaniza sausage) in Chile

Volatile compounds in meat and meat products

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