Protein quality and microbiological changes in aerobically- or vacuum-packaged, irradiated fresh pork loins

Lacroix, Monique; Smoragiewicz, Wanda; Jobin, M.; Latreille, B.; Krzystyniak, Krzysztof

doi:10.1016/s0309-1740(00)00016-4

Cited by 38 publications

(18 citation statements)

References 21 publications

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“…It has been described that protein degradation become prominent at relatively high doses of irradiation and can involve deamination, decarboxylation, reduction of disulphide linkages, and oxidation of sulphydryl groups, amino-acid side-group decomposition and changes in peptide linkage. Irradiation can also induce cleavage or scission of polypeptide chains into smaller molecular weight fragments and/or aggregation of proteins (Lacroix, Smoragiewicz, Jobin, Latreille, & Krzystyniak, 2000). These arguments are in concordance with the protein structural changes observed in the present work.…”

Section: Relative Intensitysupporting

confidence: 92%

Raman spectroscopic study of electron-beam irradiated cold-smoked salmon

Herrero

Carmona

Ordóñez

et al. 2009

Food Research International

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Section: Relative Intensitysupporting

confidence: 92%

Raman spectroscopic study of electron-beam irradiated cold-smoked salmon

Herrero

Carmona

Ordóñez

et al. 2009

Food Research International

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“…Lactic acid bacteria and enterococci represented 51 and 43%, respectively, of the final population in beef, and 11 and 16%, respectively, of the microbial population in pork. Other authors have found comparable results when comparing bacterial numbers in air-and vacuum-packaged meat (3,14,17,23,25,27) As we already mentioned PTR-MS has some big advantages over the techniques usually used for gas analysis (e.g., gas chromatography). With PTR-MS no preparation of the samples, such as presampling, preconcentration, or sample dehydration, is necessary before the sample is admitted to the PTR-MS.…”

Section: Discussionmentioning

confidence: 54%

“…The shelf life of meat is considerably increased by vacuum packaging instead of air packaging (14,24). A large number of investigators have shown that, when O 2 -impermeable packaging is used, the growth of gram-positive bacteria, mostly lactic acid bacteria, is favored because of increased CO 2 levels and a lowered oxidation-reduction potential (4,10,12,18,22,23).…”

Section: Discussionmentioning

confidence: 99%

Rapid Detection of Meat Spoilage by Measuring Volatile Organic Compounds by Using Proton Transfer Reaction Mass Spectrometry

Mayr

Margesin

Klingsbichel

et al. 2003

Appl Environ Microbiol

151

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The evolution of the microbial spoilage population for air-and vacuum-packaged meat (beef and pork) stored at 4°C was investigated over 11 days. We monitored the viable counts (mesophilic total aerobic bacteria, Pseudomonas spp., Enterobacteriaceae, lactic acid bacteria, and Enterococcus spp.) by the microbiological standard technique and by measuring the emission of volatile organic compounds (VOCs) with the recently developed proton transfer reaction mass spectrometry system. Storage time, packaging type, and meat type had statistically significant (P < 0.05) effects on the development of the bacterial numbers. The concentrations of many of the measured VOCs, e.g., sulfur compounds, largely increased over the storage time. We also observed a large difference in the emissions between vacuum-and air-packaged meat. We found statistically significant strong correlations (up to 99%) between some of the VOCs and the bacterial contamination. The concentrations of these VOCs increased linearly with the bacterial numbers. This study is a first step toward replacing the time-consuming plate counting by fast headspace air measurements, where the bacterial spoilage can be determined within minutes instead of days.Meat is one of the most perishable foods, and its composition is ideal for the growth of a wide range of spoilage bacteria. Public concern has risen due to numerous food scandals such as those surrounding bovine spongiform encephalopathy and foot-and-mouth disease epidemics (8,9,19), and food-borne diseases remain a substantial burden (21). We can meet these challenges with an improved and global food safety control system. One possible improvement would be a rapid and accurate detection system for microbial spoilage. This technique should ideally also be nondestructive and give results in real time for application in highly automated food-processing environments. Current methods are time-consuming, labor intensive, and, therefore, give retrospective information (8). The common method used for determining the status of meat, with respect to spoilage, is analysis of the counts of total viable bacteria and/or specific spoilage bacteria. An obvious drawback with this method is the incubation period of 1 to 3 days that is required for colony formation. For enrichment cultures several days are needed. Molecular methods have been described as useful approaches to type bacteria and monitor community development in meat (27); quantification of microbial numbers, however, is not yet feasible. Therefore we explore here a novel and very fast method to determine the status of a meat sample within a few minutes to make real-time meat controls possible. Volatile organic compounds (VOCs) produced by meat bacteria have been analyzed by gas chromatography-mass spectrometry (MS) (5, 7) and have been detected by an electronic nose and a sensory panel (3), suggesting the helpfulness of VOC measurements in order to analyze spoilage. The objective of the present work was to evaluate the ability of the proton transfer reaction (PTR)-MS...

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“…Compared with the non-irradiated noodles, the color of fresh noodles after irradiated at 2-8 kGy became light yellow and then deeper with the increase of absorbed dose, which coincided with the report of Cai (1998). It is well known that irradiation can cause several changes in lipids and proteins by forming radiolytic products, which can decrease the sensory properties of food products Lacroix et al, 2000).…”

Section: Sensory Analysismentioning

confidence: 99%