The Headspace Volatiles Generated at the Initial Stage of Spoilage in the Aerobically and Vacuum Packed Beef, Pork and Chicken

幸男, 矢野; 恒昭, 前田; 孝, 平田

doi:10.2508/chikusan.66.684

Nihon Chikusan Gakkaiho

1995

DOI: 10.2508/chikusan.66.684

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The Headspace Volatiles Generated at the Initial Stage of Spoilage in the Aerobically and Vacuum Packed Beef, Pork and Chicken

矢野幸男¹,

前田恒昭²,

平田孝³

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Cited by 2 publications

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“…Most of them are formed as a result of esterification of adequate fatty acids derived from hydrolysis of the raw material's lipids by esterases of microbial origin. Esters can significantly affect the sensory profile, especially in the range of fruity off-flavors(Ercolini et al, 2010) Yano et al (1995),. who stored beef, pork and chicken thigh meat aerobically and in vacuum conditions, noted the presence of ethyl acetate odor, considered as fruity, at the initial stage of bacterial spoilage and an increase in its concentration with the progress in deterioration.…”

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Effect of Adding Essential Oils of Caraway and Rosemary on Volatile Aroma Compounds Derived from Stored Vacuum Packaged Minced Turkey Meat

Michalczyk

Satora

Banaś

et al. 2021

Annals of Animal Science

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Changes in the odor of meat during its storage are one of the basic indicators affecting its assessment and possible disqualification. The aim of the study was to determine whether the addition of essential oils may affect the composition and concentration of volatile compounds included in the aroma of stored turkey meat. We investigated the effect of adding essential oil (EO) of caraway (0.02% v/w), rosemary (0.02% v/w) and a mixture of the two (0.01% each) on the composition of volatile compound fractions formed during 10-day storage of vacuum-packed minced turkey meat. The EOs used were also evaluated for their influence on microbial contamination (total viable count and lactic acid bacteria count), sensory quality (odor and taste) and the level of fat oxidation (acid value, peroxide value and p-anisidine value) and pH in chill-stored samples. In terms of sensory indicators, the greatest beneficial effect of adding oils was noted in the odor of raw meat. Use of the HS-SPME/GC-MS (headspace-solid phase microextraction/gas chromatography-mass spectrometry) method showed that the addition of oils significantly reduced the amounts of benzeneacetaldehyde, 2-octenal and ethyl 2-methyloctanoate compared with the control sample. In addition, in the presence of essential oils of rosemary and caraway, decreases were noted in benzaldehyde and 9-octadecenal, respectively. These changes may potentially affect the reception of the odor. There was a beneficial effect of the oils in reducing the levels of fat oxidation indicators, including peroxide. However, the oils at applied concentrations had no significant effect on the total viable count and LAB count.

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confidence: 99%

Effect of Adding Essential Oils of Caraway and Rosemary on Volatile Aroma Compounds Derived from Stored Vacuum Packaged Minced Turkey Meat

Michalczyk

Satora

Banaś

et al. 2021

Annals of Animal Science

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show abstract

Evaluation of flavor profile in blown pack spoilage meatballs via electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) integration

et al. 2022

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The Headspace Volatiles Generated at the Initial Stage of Spoilage in the Aerobically and Vacuum Packed Beef, Pork and Chicken

Cited by 2 publications

References 7 publications

Effect of Adding Essential Oils of Caraway and Rosemary on Volatile Aroma Compounds Derived from Stored Vacuum Packaged Minced Turkey Meat

Effect of Adding Essential Oils of Caraway and Rosemary on Volatile Aroma Compounds Derived from Stored Vacuum Packaged Minced Turkey Meat

Evaluation of flavor profile in blown pack spoilage meatballs via electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) integration

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