Time course of volatile compound formation during refrigerated storage of naturally contaminated beef in air

Dainty, R. H.; Edwards, Robert A.; Hibbard, C.M.

doi:10.1111/j.1365-2672.1985.tb03324.x

Cited by 85 publications

(49 citation statements)

References 15 publications

(13 reference statements)

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“…The microbiota of aerobically packed meat stored at chill temperatures is dominated by Pseudomonas spp., which reach a level of 10 9 CFU/g at the point of spoilage. The expected shelf life is in the range of days (15,24,36,42). At the time of rejection the typical off odor is putrid and slime is visible at the surface (15).…”

mentioning

confidence: 99%

“…The expected shelf life is in the range of days (15,24,36,42). At the time of rejection the typical off odor is putrid and slime is visible at the surface (15). The shelf life of vacuum-packed fresh meat products stored at chill temperatures is extended to weeks or months and the microbiota typically consists of lactic acid bacteria (LAB) and Enterobacteriaceae at levels of 10 8 and 10 6 CFU/g, respectively (6,40,50,53,57).…”

mentioning

confidence: 99%

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Presence of Acylated Homoserine Lactones (AHLs) and AHL-Producing Bacteria in Meat and Potential Role of AHL in Spoilage of Meat

Bruhn¹,

Christensen²,

Flodgaard³

et al. 2004

Appl Environ Microbiol

116

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Quorum-sensing (QS) signals (N-acyl homoserine lactones [AHLs]) were extracted and detected from five commercially produced vacuum-packed meat samples. Ninety-six AHL-producing bacteria were isolated, and 92 were identified as Enterobacteriaceae. Hafnia alvei was the most commonly identified AHL-producing bacterium. Thin-layer chromatographic profiles of supernatants from six H. alvei isolates and of extracts from spoiling meat revealed that the major AHL species had an R f value and shape similar to N-3-oxo-hexanoyl homoserine lactone (OHHL). Liquid chromatography-mass spectrometry (MS) (high-resolution MS) analysis confirmed the presence of OHHL in pure cultures of H. alvei. Vacuum-packed meat spoiled at the same rate when inoculated with the H. alvei wild type compared to a corresponding AHL-lacking mutant. Addition of specific QS inhibitors to the AHL-producing H. alvei inoculated in meat or to naturally contaminated meat did not influence the spoilage of vacuum-packed meat. An extracellular protein of approximately 20 kDa produced by the H. alvei wild-type was not produced by the AHL-negative mutant but was restored in the mutant when complemented by OHHL, thus indicating that AHLs do have a regulatory role in H. alvei. Coinoculation of H. alvei wild-type with an AHL-deficient Serratia proteamaculans B5a, in which protease secretion is QS regulated, caused spoilage of liquid milk. By contrast, coinoculation of AHL-negative strains of H. alvei and S. proteamaculans B5a did not cause spoilage. In conclusion, AHL and AHL-producing bacteria are present in vacuumpacked meat during storage and spoilage, but AHL does not appear to influence the spoilage of this particular type of conserved meat. Our data indicate that AHL-producing H. alvei may induce food quality-relevant phenotypes in other bacterial species in the same environment. H. alvei may thus influence spoilage of food products in which Enterobacteriaceae participate in the spoilage process.

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confidence: 99%

mentioning

confidence: 99%

Presence of Acylated Homoserine Lactones (AHLs) and AHL-Producing Bacteria in Meat and Potential Role of AHL in Spoilage of Meat

Bruhn¹,

Christensen²,

Flodgaard³

et al. 2004

Appl Environ Microbiol

116

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“…Brochothrix thermosphacta is a microorganism for which meat is considered an ecological niche, even though it can also occur in spoiled fish. The capability of B. thermosphacta to grow on meat during both aerobiosis and anaerobiosis makes it a significant meat colonizer and an important member of the spoilage-related flora due to off-odor production (11,45). Many members of the Enterobacteriaceae, belonging to the genera Serratia, Enterobacter, Pantoea, Proteus, and Hafnia, often contribute to meat spoilage (5,24,30,35,43).…”

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confidence: 99%

“…The development of organoleptic spoilage is related to microbial consumption of meat nutrients such as sugars and free amino acids and the release of undesired volatile metabolites. Microbial loads from 10 7 CFU cm Ϫ2 are usually associated to occurrence of off-odors such as "cheesy" or "buttery" odors; these may evolve into "fruity" odors when the loads increase and become putrid smells as the result of free amino acid consumption at loads as high as 10 9 CFU cm Ϫ2 (11,29). In fact, once the glucose present in the aqueous phase has been utilized, other substrates are sequentially consumed until odorous nitrogenous compounds such as ammonia and dimethylsulfide are released (51).…”

mentioning

confidence: 99%

Changes in the Spoilage-Related Microbiota of Beef during Refrigerated Storage under Different Packaging Conditions

Ercolini

Russo

Torrieri

et al. 2006

Appl Environ Microbiol

377

244

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The microbial spoilage of beef was monitored during storage at 5°C under three different conditions of modified-atmosphere packaging (MAP): (i) air (MAP1), (ii) 60% O 2 and 40% CO 2 (MAP2), and (iii) 20% O 2 and 40% CO 2 (MAP3). Pseudomonas, Enterobacteriaceae, Brochothrix thermosphacta, and lactic acid bacteria were monitored by viable counts and PCR-denaturing gradient gel electrophoresis (DGGE) analysis during 14 days of storage. Moreover, headspace gas composition, weight loss, and beef color change were also determined at each sampling time. Overall, MAP2 was shown to have the best protective effect, keeping the microbial loads and color change to acceptable levels in the first 7 days of refrigerated storage. The microbial colonies from the plate counts of each microbial group were identified by PCR-DGGE of the variable V6-V8 region of the 16S rRNA gene. Thirteen different genera and at least 17 different species were identified after sequencing of DGGE fragments that showed a wide diversity of spoilage-related bacteria taking turns during beef storage in the function of the packaging conditions. The countable species for each spoilage-related microbial group were different according to packaging conditions and times of storage. In fact, the DGGE profiles displayed significant changes during time and depending on the initial atmosphere used. The spoilage occurred between 7 and 14 days of storage, and the microbial species found in the spoiled meat varied according to the packaging conditions. Rahnella aquatilis, Rahnella spp., Pseudomonas spp., and Carnobacterium divergens were identified as acting during beef storage in air (MAP1). Pseudomonas spp. and Lactobacillus sakei were found in beef stored under MAP conditions with high oxygen content (MAP2), while Rahnella spp. and L. sakei were the main species found during storage using MAP3. The identification of the spoilage-related microbiota by molecular methods can help in the effective establishment of storage conditions for fresh meat.

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“…Meat is a nutrient-rich medium that offers ideal conditions for bacterial growth. The bacteria release their metabolites on meat surface during storage time causing organoleptic change (Dainty et al, 1985). Thus, the use of antibacterial agent is necessary in meat processing.…”

Section: Introductionmentioning

confidence: 99%

The Sensory Properties, Color, Microbial, Lipid Oxidation, and Residual Nitrite of Se’i Marinated with Lime and Roselle Calyces Extracts

Malelak

Lalel

Kale

et al. 2017

Med Pet

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Meat deterioration can occur because of lipid oxidation and bacteria that could affect meat quality. It has been recognized that fruits of lime (Citrus aurantifolia) and roselle (Hibiscus sabdariffa) calyces contain bioactive compounds that have a capability to prevent oxidation and bacterial growth. The objective of this research was to investigate the effect of lime and roselle calyces extracts on se'i (Rotenese smoked beef) quality. Completely randomized design (CRD) with 2x4 factorial pattern was used in this study. The first factor (E) was source of extracts i.e., lime extract (E 1 ) and roselle extract (E 2 ). The second factor (L) was level of the extract consisted of 4 levels i. ABSTRAKKerusakan pada daging disebabkan oleh terjadinya oksidasi lemak dan juga karena bakteri yang mempengaruhi kualitas daging. Telah dilaporkan bahwa dalam buah jeruk nipis dan kelopak bunga rosela terdapat komponen-komponen biooaktif yang mempunyai kemampuan menekan laju oksidasi lemak dan pertumbuhan bakteri. Tujuan penelitian ini adalah untuk menguji pengaruh ekstrak jeruk nipis dan ekstrak kelopak bunga rosela pada kualitas daging se'i. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap 2 x 4 dengan pola faktorial. Faktor pertama adalah jenis ekstrak yang terdiri atas dua level, yaitu ekstrak jeruk nipis dan ekstrak kelopak bunga rosela. Faktor kedua adalah level pemberian yang terdiri atas 4 level, yaitu 0% (kontrol), 1%, 2%, 3% (v/v). Setiap perlakuan terdiri atas 3 ulangan. Peubah yang diukur adalah aroma, rasa, keempukan, warna, total plate count (TPC), thiobarbituric acid reactive substances (TBARS), dan residu nitrit. Hasil penelitian menunjukkan bahwa terdapat pengaruh interaksi antara jenis ekstrak dan level pemberian ekstrak pada rasa, keempukan, nilai L (lightness), a (redness), and b (yellowness), TPC, TBARS, dan residu nitrit se'i. Level pemberian ekstrak jeruk nipis 3% atau ekstrak rosela 3% memberikan hasil tertinggi pada skor rasa dan keempukan, nilai terendah pada nilai a, TPC, TBARS, dan residu nitrit se'i. Level pemberian 3% ekstrak kelopak bunga rosela menurunkan nilai b, tetapi level pemberian 3% ekstrak jeruk nipis meningkatkan nilai b. Dapat disimpulkan bahwa penggunaan ekstrak jeruk nipis atau ekstrak kelopak bunga rosela dengan level 3% pada daging se'i memberikan pengaruh terbaik pada rasa, keempukan, TPC, dan TBARS.Kata kunci: rosela, jeruk nipis, se'i, residu nitrit, sifat sensori December 2017 195 MALELAK ET AL. / Media Peternakan 40(3):194-201

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Time course of volatile compound formation during refrigerated storage of naturally contaminated beef in air

Cited by 85 publications

References 15 publications

Presence of Acylated Homoserine Lactones (AHLs) and AHL-Producing Bacteria in Meat and Potential Role of AHL in Spoilage of Meat

Presence of Acylated Homoserine Lactones (AHLs) and AHL-Producing Bacteria in Meat and Potential Role of AHL in Spoilage of Meat

Changes in the Spoilage-Related Microbiota of Beef during Refrigerated Storage under Different Packaging Conditions

The Sensory Properties, Color, Microbial, Lipid Oxidation, and Residual Nitrite of Se’i Marinated with Lime and Roselle Calyces Extracts

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