Volatile analysis of spoiled, artisan-type, modified-atmosphere-packaged cooked ham stored under different temperatures

Leroy, Frédéric; Vasilopoulos, Charalampos; Hemelryck, Steven Van; Falony, Gwen; Vuyst, Luc De

doi:10.1016/j.fm.2008.08.005

Cited by 82 publications

(71 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Several volatile compounds found in the present study were also recently detected by SPME-GC/MS in cooked ham stored at 7°C in modified atmosphere packaging (36). Only a few esters were found in the meat samples inoculated with P. fragi 25P, although several studies report on the esters as the major volatile compounds produced by P. fragi in spoiling foods (8,13,45).…”

Section: Discussionsupporting

confidence: 68%

“…However, these kinds of studies may help to provide useful data for the interpretation of responses obtained from electronic nose analyses applied in the quality assurance and quality control for meat products. SPME-GC/MS has been often used for the analysis of cured or cooked meat products (22,36,38,50,52). However, there is still a lack of available data on the chemical composition and structural identity of the volatile metabolites in the HS of raw meat samples kept under controlled conditions that can be related to species-specific microbial metabolism.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef

Ercolini¹,

Russo

Nasi

et al. 2009

Appl Environ Microbiol

308

182

View full text Add to dashboard Cite

Mesophilic and psychrotrophic populations from refrigerated meat were identified in this study, and the spoilage potential of microbial isolates in packaged beef was evaluated by analyzing the release of volatile organic compounds (VOC) by gas chromatography-mass spectrometry (GC/MS). Fifty mesophilic and twentynine psychrotrophic isolates were analyzed by random amplified polymorphic DNA-PCR, and representative strains were identified by 16S rRNA gene sequencing. Carnobacterium maltaromaticum and C. divergens were the species most frequently found in both mesophilic and psychrotrophic populations. Acinetobacter baumannii, Buttiauxella spp. and Serratia spp. were identified among the mesophilic isolates, while Pseudomonas spp. were commonly identified among the psychrotrophs. The isolates were further characterized for their growth at different temperatures and their proteolytic activity in vitro on meat proteins extracts at 7°C. Selected proteolytic strains of Serratia proteamaculans, Pseudomonas fragi, and C. maltaromaticum were used to examine their spoilage potential in situ. Single strains of these species and mixtures of these strains were used to contaminate beef chops that were packed and stored at 7°C. At time intervals up to 1 month, viable counts were determined, and VOC were identified by GC/MS. Generally, the VOC concentrations went to increase during the storage of the contaminated meats, and the profiles of the analyzed meat changed dramatically depending on the contaminating microbial species. About 100 volatiles were identified in the different contaminated samples. Among the detected volatiles, some specific molecules were identified only when the meat was contaminated by a specific microbial species. Compounds such as 2-ethyl-1-hexanol, 2-buten-1-ol, 2-hexyl-1-octanol, 2-nonanone, and 2-ethylhexanal were detectable only for C. maltaromaticum, which also produced the highest number of aldehydes, lactones, and sulfur compounds. The highest number of alcohols and ketons were detected in the headspace of meat samples contaminated by P. fragi, whereas the highest concentrations of some alcohols, such as 1-octen-3-ol, and some esters, such as isoamyl acetate, were produced by S. proteamaculans. In conclusion, different microbial species can contribute to meat spoilage with release of different volatile compounds that concur to the overall quality decrease of spoiling meat.

show abstract

Section: Discussionsupporting

confidence: 68%

Section: Discussionmentioning

confidence: 99%

Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef

Ercolini¹,

Russo

Nasi

et al. 2009

Appl Environ Microbiol

308

182

View full text Add to dashboard Cite

show abstract

“…Wet-cured cooked hams were analyzed by, among others, (Ramarathnam et al, 1993;Leroy et al, 2009). Compared to the non-cured products, they are characterized by significantly lower contents of carbonyl compounds.…”

Section: Volatile Compounds In Various Types Of Meat Productsmentioning

confidence: 99%

Volatile compounds in meat and meat products

2017

View full text Add to dashboard Cite

“…Ethanol and methanol are among the volatile compounds produced from bacterial metabolism in meat [21,23,24]. A decrease in the voltage measurement was observed upon the introduction of the ethanol vapor to the synthesized nanowire sensor substrate (Figure 16(a)); meanwhile, no significant response was recorded for the nanoparticle sensor substrate.…”

Section: Resultsmentioning

confidence: 99%

Magnetic-Field-Enhanced Morphology of Tin Oxide Nanomaterials for Gas Sensing Applications

Briones

Castillon

Delmo

et al. 2017

Journal of Nanomaterials

View full text Add to dashboard Cite

We studied the effect of an external magnetic field (up to 0.31 T) on the growth of SnO 2 nanowires fabricated using the horizontal vapor phase growth (HPVG) technique. The morphology of the nanowires was characterized by using scanning electron microscopy (SEM), and the chemical composition was characterized by energy dispersive X-ray (EDX) analysis. We found that the length of nanowires was significantly enhanced by the application of EMF. The aspect ratio, as well as the density of the fabricated nanowires, increased with increasing magnetic field intensity. Although the physics behind the morphology enhancement of the nanowires under magnetic field is still being investigated, nevertheless, we demonstrated that the magnetic field could be used as a key parameter to control the morphology of tin oxide nanomaterials grown via HPVG technique. The magnetically enhanced nanowires were used in the development of a gas sensor and were found to be sensitive to hydrogen sulfide gas and the headspace gas emitted by spoiling meat.

show abstract

Volatile analysis of spoiled, artisan-type, modified-atmosphere-packaged cooked ham stored under different temperatures

Cited by 82 publications

References 39 publications

Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef

Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef

Volatile compounds in meat and meat products

Magnetic-Field-Enhanced Morphology of Tin Oxide Nanomaterials for Gas Sensing Applications

Contact Info

Product

Resources

About