Selected-ion flow-tube mass spectrometry for the identification of volatile spoilage markers for fresh pork packaged under modified atmospheres.

Animals Swine Food Packaging / methods Red Meat / analysis Pork Meat / analysis Volatile Organic Compounds / analysis Reproducibility of Results Food Microbiology Mass Spectrometry Atmosphere
Modified atmosphere packaging Pork quality SIFT-MS Volatile organic compound

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
15 Oct 2023
Historique:
received: 30 08 2022
revised: 10 02 2023
accepted: 03 05 2023
medline: 6 6 2023
pubmed: 22 5 2023
entrez: 21 5 2023
Statut: ppublish

Résumé

Microbial behavior during meat storage leads to the generation of volatile organic compounds (VOCs) and unpleasant off-odors. This study focused on a novel real-time analytical method, selected-ion flow-tube mass spectrometry (SIFT-MS), to monitor VOC quality and identify spoilage indicators for fresh pork stored under different packaging atmospheres (air, 70/0/30, 70/30/0, 5/30/65, 0/30/70 - v/v% O

Identifiants

DOI: 10.1016/j.foodchem.2023.136318 PMID: 37210876
pubmed: 37210876
pii: S0308-8146(23)00936-6
doi: 10.1016/j.foodchem.2023.136318
pii:
doi:

Substances chimiques

Volatile Organic Compounds 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

136318

Informations de copyright

Copyright © 2023 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Linyun Chen (L)

Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium. Electronic address: Linyun.Chen@UGent.be.

Stefanus Tri Mardiansyah (ST)

Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.

Lotta Kuuliala (L)

Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium; Research Unit Knowledge-based Systems (KERMIT), Department of Data Analysis and Mathematical Modelling, Part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.

Mariem Somrani (M)

Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium; Departamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, 30202 Cartagena, Spain.

Christophe Walgraeve (C)

Research Group Environmental Organic Chemistry and Technology (EnVOC), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.

Kristof Demeestere (K)

Research Group Environmental Organic Chemistry and Technology (EnVOC), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.

Frank Devlieghere (F)

Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.

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Classifications MeSH

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