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The application of selected ion flow tube-mass spectrometry to follow volatile formation in modified-atmosphere-packaged cooked ham
Journal Contribution - Journal Article
Cooked pork products, i.e., sliced cooked hams maintained under modified-atmosphere-packaging (MAP), were analysed both microbiologically and with respect to volatile levels during storage. Three storage temperature
ranges were compared (4–6 °C, 7–9 °C, and 11–13 °C), representing different refrigeration conditions at household level. The microbial loads were determined by plating samples on six different agar media, followed by
(GTG)5-PCR fingerprinting of genomic DNA of selected isolates, and identification of representative isolates by 16S rRNA, pheS, and rpoA gene sequencing. Carnobacterium maltaromaticum, Lactobacillus sakei, and Serratia
proteamaculans were the major bacterial species found among the 619 isolates identified. The volatiles produced during storage were followed by selected ion flow tube-mass spectrometry (SIFT-MS) and the identity of the
volatiles was confirmed by headspace solid-phase microextraction combined with gas chromatography and timeof-flight mass spectrometry (HS-SPME-GC-TOF-MS). SIFT-MS analysis showed that volatiles, such as 2,3-butanediol,
acetoin, and ethanol, may serve as potential markers for spoilage development. Differences in volatile production between samples were likely due to discrepancies in the initial microbial load and the effect of storage conditions. In conclusion, this study combines the use of new mass spectrometric techniques to examine volatile production during spoilage as an additional source of information during microbiological community analysis.
ranges were compared (4–6 °C, 7–9 °C, and 11–13 °C), representing different refrigeration conditions at household level. The microbial loads were determined by plating samples on six different agar media, followed by
(GTG)5-PCR fingerprinting of genomic DNA of selected isolates, and identification of representative isolates by 16S rRNA, pheS, and rpoA gene sequencing. Carnobacterium maltaromaticum, Lactobacillus sakei, and Serratia
proteamaculans were the major bacterial species found among the 619 isolates identified. The volatiles produced during storage were followed by selected ion flow tube-mass spectrometry (SIFT-MS) and the identity of the
volatiles was confirmed by headspace solid-phase microextraction combined with gas chromatography and timeof-flight mass spectrometry (HS-SPME-GC-TOF-MS). SIFT-MS analysis showed that volatiles, such as 2,3-butanediol,
acetoin, and ethanol, may serve as potential markers for spoilage development. Differences in volatile production between samples were likely due to discrepancies in the initial microbial load and the effect of storage conditions. In conclusion, this study combines the use of new mass spectrometric techniques to examine volatile production during spoilage as an additional source of information during microbiological community analysis.
Journal: Food Res. Int.
ISSN: 0963-9969
Volume: 123
Pages: 601-611
Publication year:2019
Keywords:SIFT-MS, Pork meat products, Spoilage, Enterobacterales, Lactic acid bacteria, GC–MS
CSS-citation score:1
Accessibility:Closed