Gases and volatile compounds associated with micro-organisms in blown pack spoilage of Brazilian vacuum-packed beef
Contribuinte(s) |
UNIVERSIDADE DE SÃO PAULO |
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Data(s) |
21/10/2013
21/10/2013
2012
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Resumo |
This study correlated the composition of the spoilage bacterial flora with the main gaseous and volatile organic compounds (VOCs) found in the package headspace of spoiled, chilled, vacuum-packed meat. Fifteen chilled, vacuum-packed beef samples, suffering from blown pack spoilage, were studied using 16S rRNA clone sequencing. More than 50% of the bacteria were identified as lactic acid bacteria (LAB), followed by clostridia and enterobacteria. Fifty-one volatile compounds were detected in the spoiled samples. Although the major spoilage compounds were identified as alcohols and aldehydes, CO2 was identified as the major gas in the spoiled samples by headspace technique. Different species of bacteria contribute to different volatile compounds during meat spoilage. LAB played an important role in blown pack deterioration of the Brazilian beef studied. Conselho Nacional de Desenvolvimento Cientifico e Tecnologico [CNPq 58223/2008-2, 578753-1] Conselho Nacional de Desenvolvimento Cientifico e Tecnologico Fundacao de Amparo a Pesquisa do Estado de Sao Paulo [FAPESP 08/58622-9, 07/58815-9] Fundacao de Amparo a Pesquisa do Estado de Sao Paulo |
Identificador |
LETTERS IN APPLIED MICROBIOLOGY, HOBOKEN, v. 55, n. 6, supl. 1, Part 4, pp. 467-475, DEC, 2012 0266-8254 http://www.producao.usp.br/handle/BDPI/35206 10.1111/lam.12004 |
Idioma(s) |
eng |
Publicador |
WILEY-BLACKWELL HOBOKEN |
Relação |
LETTERS IN APPLIED MICROBIOLOGY |
Direitos |
closedAccess Copyright WILEY-BLACKWELL |
Palavras-Chave | #16S RRNA #BEEF #BLOWN PACK SPOILAGE #VOLATILE COMPOUNDS #LACTIC-ACID BACTERIA #CLOSTRIDIUM-BOTULINUM #CARBON-DIOXIDE #CHILLED MEATS #PSYCHROTROPHIC CLOSTRIDIUM #IN-VITRO #CHEESE #GENE #ESTERTHETICUM #STRAINS #BIOTECHNOLOGY & APPLIED MICROBIOLOGY #MICROBIOLOGY |
Tipo |
article original article publishedVersion |