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

Chen, Lingyun; Mardiansyah, Stefanus Tri; Kuuliala, Lotta; Somrani, Mariem; Walgraeve, Christophe; Demeestere, Kristof; Devlieghere, Frank

doi:10.1016/j.foodchem.2023.136318

Cited by 7 publications

(4 citation statements)

References 40 publications

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“…H2S production and fermentation activity were mainly shown under oxygen-depleted conditions (Chen et al, 2023;Gänzle, 2015;Kuuliala et al, 2019;Pelikan et al, 2021). H2S production was shown in Shewanella and Pseudoalteromonas, with the exception of S.…”

Section: Discussionmentioning

confidence: 96%

The exploration of dominant spoilage bacteria in blue mussels (Mytilus edulis) stored under different modified atmospheres by MALDI-TOF MS in combination with 16S rRNA sequencing

Ratnawati,

Kuuliala,

Verschuere

et al. 2024

Food Microbiology

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Section: Discussionmentioning

confidence: 96%

The exploration of dominant spoilage bacteria in blue mussels (Mytilus edulis) stored under different modified atmospheres by MALDI-TOF MS in combination with 16S rRNA sequencing

Ratnawati,

Kuuliala,

Verschuere

et al. 2024

Food Microbiology

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“…It also delivers many nutrients, such as B group vitamins (i.e., thiamine, niacin, B 12 vitamin), iron, zinc, and selenium. Moreover, pork in used in many national and regional cuisines worldwide because of its taste and texture [4,5]. Many researchers indicate that visual attributes of meat, including colour, are of key importance for the consumer's perception of the quality of meat and have a direct impact on the decision to purchase it, while sensory attributes (tenderness, juiciness, and tastiness) determine the decision to purchase meat again [6][7][8].…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, nitrogen, which is an inert gas, is also used in MAP. It is used as a balancing gas, preventing excessive oxidation, deterioration of taste, and collapse of packaging [4,13,15,16].…”

Section: Introductionmentioning

confidence: 99%

Influence of Oxygen and Carbon Dioxide Content in Modified Atmosphere Packaging on the Colour and Water-Holding Capacity of Pork Loin

Zduńczyk,

Modzelewska-Kapituła,

Tkacz

2024

Applied Sciences

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During storage, raw meat is exposed to many external factors, which cause visible changes on the surface of the meat and which affect its water-holding capacity. This study aimed to determine the effect of oxygen content in modified atmosphere packaging (MAP) used for storing fresh pork on the colour, pH, value and water-holding capacity during refrigerated storage. The study also analysed the dynamics of changes in colour using the colour difference (ΔE) coefficient and sensory quality. In the study, slices of pork loin were packed in MAP using the following gas compositions: 55% O2/40% CO2/5% N2 and 75% O2/20%, CO2/5% N2; they were then stored for 15 days at a temperature of 4 °C. The colour of pork stored in MAP was significantly affected by time, but not by the proportion of oxygen. During storage, the meat’s lightness (L*), yellowness (b*), chroma, and hue angle increased, whereas its redness index (a*/b*) decreased. Significant differences in colour between freshly packed and stored samples were noted after days 7 and 9 in MAP containing 55% and 75% oxygen, respectively. The values of pH, free water, and purge and cooking loss were not affected by gas concentration but changed over time. Lowering the oxygen content from 75% to 55% in MAP opens the possibility of reducing the oxygen demand from the meat industry without compromising the quality of the meat.

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“…Volatile organic compound (VOC) analysis is an accepted method for monitoring food quality because the microbial metabolism produces many VOCs during meat spoilage [9,10]. Ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), liquid chromatography-electrospray ionization-mass spectrometry (LC-ESI-MS/MS), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry-mass spectrometry (GC-O-MS) are the most commonly used analytical methods based on VOCs, but these methods are susceptible to complex food matrices and have lengthy detection times due to complicated sample preparation [11,12].…”

Section: Introductionmentioning

confidence: 99%

Analysis of Volatile Markers and Their Biotransformation in Raw Chicken during Staphylococcus aureus Early Contamination

Yin

Wang

Huang

et al. 2023

Foods

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To address the potential risks to food safety, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS) were used to analyze the volatile organic compounds (VOCs) generated from chilled chicken contaminated with Staphylococcus aureus during early storage. Together with the KEGG database, we analyzed differential metabolites and their possible biotransformation pathways. Orthogonal partial least squares discriminant analysis (OPLS-DA) was applied to characterize VOCs and identify biomarkers associated with the early stage of chicken meat contamination with S. aureus. The results showed 2,6,10,15-tetramethylheptadecane, ethyl acetate, hexanal, 2-methylbutanal, butan-2-one, 3-hydroxy-2-butanone, 3-methylbutanal, and cyclohexanone as characteristic biomarkers, and 1-octen-3-ol, tetradecane, 2-hexanol, 3-methyl-1-butanol, and ethyl 2-methylpropanoate as potential characteristic biomarkers. This provides a theoretical basis for the study of biomarkers of Staphylococcus aureus in poultry meat.

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

Cited by 7 publications

References 40 publications

The exploration of dominant spoilage bacteria in blue mussels (Mytilus edulis) stored under different modified atmospheres by MALDI-TOF MS in combination with 16S rRNA sequencing

The exploration of dominant spoilage bacteria in blue mussels (Mytilus edulis) stored under different modified atmospheres by MALDI-TOF MS in combination with 16S rRNA sequencing

Influence of Oxygen and Carbon Dioxide Content in Modified Atmosphere Packaging on the Colour and Water-Holding Capacity of Pork Loin

Analysis of Volatile Markers and Their Biotransformation in Raw Chicken during Staphylococcus aureus Early Contamination

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