The application of selected ion flow tube-mass spectrometry to follow volatile formation in modified-atmosphere-packaged cooked ham.
Animals
Bacterial Load
Bacterial Proteins
/ genetics
Carnobacterium
/ isolation & purification
Colony Count, Microbial
Cooking
Food Contamination
Food Microbiology
Food Packaging
Hydrogen-Ion Concentration
Latilactobacillus sakei
/ isolation & purification
Mass Spectrometry
Meat Products
/ analysis
RNA, Ribosomal, 16S
/ isolation & purification
Refrigeration
Sequence Analysis, DNA
Serratia
/ isolation & purification
Solid Phase Microextraction
Swine
Volatile Organic Compounds
/ analysis
Enterobacterales
GC–MS
Lactic acid bacteria
Pork meat products
SIFT-MS
Spoilage
Journal
Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143
Informations de publication
Date de publication:
09 2019
09 2019
Historique:
received:
12
02
2019
revised:
10
05
2019
accepted:
22
05
2019
entrez:
10
7
2019
pubmed:
10
7
2019
medline:
21
10
2020
Statut:
ppublish
Résumé
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)
Identifiants
pubmed: 31285009
pii: S0963-9969(19)30347-3
doi: 10.1016/j.foodres.2019.05.035
pii:
doi:
Substances chimiques
Bacterial Proteins
0
RNA, Ribosomal, 16S
0
Volatile Organic Compounds
0
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
601-611Informations de copyright
Copyright © 2019 Elsevier Ltd. All rights reserved.