Real-Time Detection of Volatiles Released During Meat Spoilage: a Case Study of Modified Atmosphere-Packaged Chicken Bre
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Real-Time Detection of Volatiles Released During Meat Spoilage: a Case Study of Modified Atmosphere-Packaged Chicken Breast Fillets Inoculated with Br. thermosphacta Corinna Franke 1 & Jonathan Beauchamp 2
Received: 23 March 2016 / Accepted: 17 June 2016 / Published online: 24 June 2016 # Springer Science+Business Media New York 2016
Abstract The microbial spoilage of meat is accompanied by the release of volatile organic compounds (VOCs), many of which are odorous. These compounds give spoiled meat its characteristic pungent, sour, sulphury odour that provides consumers with an indication that the meat is unpalatable. Characterising meat spoilage based on volatile markers is of interest to the food industry in view of developing food freshness indicators (FFIs) to maintain food quality and reduce food waste. Conventional analytical methods for detecting VOCs developing during food spoilage involve intermittent sampling that delivers only snapshots of the release processes and thereby only limited information on the kinetics of their production and release. Proton-transfer-reaction mass spectrometry (PTR-MS) is an on-line technique that enables the detection of VOCs in real-time, thereby offering the possibility to follow the release of VOCs with a high time resolution. An analytical method using PTR-MS was developed to enable the continuous detection of VOCs released from chicken breast fillets inoculated with Brochothrix thermosphacta and stored under modified atmosphere (30 % CO2, 70 % O2) at 4 °C for 1 week. The meat spoilage VOCs detected by PTRMS displayed different temporal dynamics of production and release, depending on the extent of spoilage. This paper describes the development of an analytical set-up for real-time detection of volatile spoilage markers using PTR-MS. This
* Corinna Franke [email protected]
1
Chair of Food Packaging Technology, Technische Universität München, Weihenstephaner Steig 22, 85354 Freising, Germany
2
Department of Sensory Analytics, Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354 Freising, Germany
case study using inoculated chicken breast fillets demonstrates the applicability of this method to characterise individual VOC release patterns, which is of potential utility in the development of FFIs for the consumer market. Keywords MAP . Chicken . Spoilage . VOCs . PTR-MS . FFI
Introduction Fresh meat is highly perishable due to its ideal composition as a culture medium for meat-spoiling microorganisms (Ercolini et al. 2006). Typical spoilage microorganisms are Pseudomonas, lactic acid bacteria (LAB), Enterobacteria and Brochothrix thermosphacta (Jiménez et al. 1997), which typically metabolise low molecular weight compounds (e.g. sugars and amino acids) into volatile and non-volatile compounds. The type and rate of spoilage is governed by many factors, notably the storage environment of the meat. Fresh meat is often packaged under modified atmosphere to extend its shelf-life by inhibiting the growth of Pseudomonas and shiftin
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