Gases and volatile compounds associated with microorganisms in blown pack spoilage of Brazilian vacuumpacked beef

• Autor(a) principal: Hernández-Macedo, M. L.
• Data de Publicação: 2012
• Outros Autores: Contreras-Castillo, C. J., Tsai, S. M., Cruz, S. H. da, Sarantópoulos, Claire I. G. L., Padula, M., Dias, C. T. S.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
• Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/564
• topic: 16S rRNA; Beef; Blown pack spoilage; Volatile compounds

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, vacuumpacked 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.