Using an electronic nose for determining the spoilage of vacuum-packaged beef
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Electronic Nose
Vacuum packing
Meat spoilage
Meat spoilage
Meat packing industry
Food microbiology
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Raw sausages are perishable foodstuffs; reducing their salt content raises questions about a possible increased spoilage of these products. In this study, we evaluated the influence of salt reduction (from 2.0% to 1.5% [wt/wt]), in combination with two types of packaging (modified atmosphere [50% mix of CO2-N2] and vacuum packaging), on the onset of spoilage and on the diversity of spoilage-associated bacteria. After 21 days of storage at 8°C, spoilage was easily observed, characterized by noticeable graying of the products and the production of gas and off-odors defined as rancid, sulfurous, or sour. At least one of these types of spoilage occurred in each sample, and the global spoilage intensity was more pronounced in samples stored under modified atmosphere than under vacuum packaging and in samples with the lower salt content. Metagenetic 16S rRNA pyrosequencing revealed that vacuum-packaged samples contained a higher total bacterial richness (n = 69 operational taxonomic units [OTUs]) than samples under the other packaging condition (n = 46 OTUs). The core community was composed of 6 OTUs (Lactobacillus sakei, Lactococcus piscium, Carnobacterium divergens, Carnobacterium maltaromaticum, Serratia proteamaculans, and Brochothrix thermosphacta), whereas 13 OTUs taxonomically assigned to the Enterobacteriaceae, Enterococcaceae, and Leuconostocaceae families comprised a less-abundant subpopulation. This subdominant community was significantly more abundant when 2.0% salt and vacuum packaging were used, and this correlated with a lower degree of spoilage. Our results demonstrate that salt reduction, particularly when it is combined with CO2-enriched packaging, promotes faster spoilage of raw sausages by lowering the overall bacterial diversity (both richness and evenness).
Modified atmosphere
Vacuum packing
Lactobacillus sakei
Meat spoilage
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Lactobacillus sakei
Meat spoilage
Vacuum packing
Food microbiology
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Microbial spoilage in milk is a crucial concern for healthy consumption. This study aims to apply the electronic nose system (e-nose) comprising an array of different gas sensors as an initial tool for monitoring of food spoilage for maintaining food safety and human health. In this system, nanocomposite gas sensors based on different polymers and functionalized single-walled carbon nanotubes (f-SWCNTs) are employed. By exposure of these gas sensors to the milk's headspace, the gas sensors show responsive signals toward volatile organic compounds (VOCs) contained in the milk. The pasteurized milks under two storage conditions, at 4°C (±1°C) and 25°C (± 1°C), were used to observe development of spoilage for 9 days. To consider the capability of electronic nose for freshness and milk spoilage detection, the odor pattern was analyzed using principal component analysis (PCA). The ability of each sensor to detect the intensity of the odor level was observed by tracking the change of sensing responses. The discrimination results have shown that the odor levels of samples stored at 4°C are not different from the first day to the ninth day, whereas the odor levels of samples stored at room temperature condition are increasing upon the storage time. The exploration in this work can thus provide information about the application of electronic nose with nanocomposite gas sensor array as a beneficial tool for monitoring the food spoilage and quality control.
Electronic Nose
Meat spoilage
Sensor array
Pasteurization
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Vacuum packing
Meat spoilage
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During storage of modified atmosphere packaged (MAP) meat, the initial microbiota grows to high cell numbers, resulting in perceptible spoilage after exceeding a specific threshold level. This study analyses, whether elevated oxygen consumption in the headspace of MA-packages would enable a prediction method for meat spoilage. We monitored the growth of single spoiling species inoculated on high-oxygen MAP beef and poultry, performed sensorial analysis and determined oxygen concentrations of the headspace via a non-invasive sensor spot technology. We detected microbial headspace oxygen consumption occurring prior to perceptible meat spoilage for certain species inoculated on beef steaks. However, headspace oxygen consumption and cell counts at the onset of spoilage were highly species-dependent, which resulted in a strong (Brochothrix thermosphacta) and moderate (Leuconostoc gelidum subspecies) decrease of the headspace oxygen content. No linear decrease of the headspace oxygen could be observed for Carnobacterium divergens and Carnobacterium maltaromaticum inoculated on poultry meat. We demonstrate the applicability of an incorporated oxygen sensor spot technology in MAP meat packages for detection of spoilage in individual packages prior to its perceptible onset. This enables individual package evaluation and sorting within retail, and consequently reduces meat disposal as waste.
Meat spoilage
Modified atmosphere
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In this study,the Lactobacillus sakei subsp.sakei isolated from vacuum-packed slices of cooked ham as a spoilage bacterium affecting the quality on this product was analyzed,and the specific spoilage characteristics of this subspecies on low-temperature treated meat products were determined.The sliced ham under twice disinfection was inoculated evenly with suspend bacteria liquid which contented the number of 104 cfu/mL bacteria,and then was vacuum packaged and stored under 4℃.The number of Lactobacillus,pH value,TVB-N value and biogenic amines were analyzed at the 0th、3rd、7th、15th、25th、35th day of storage.The results revealed that: L.sakei subsp.sakei possessed strong ability to compete for growth which could ferment carbohydrate of meat products to lower pH value,form slime,and produce specific spoilage biogenic amines such as tyramine and putrescine which could generate rotten flavour.It could be certain that L.sakei subsp.sakei was the specific spoilage organism which could give rise to spoilage characteristic of sour taste,odor and ropy slime on vacuum-packed slices of cooked ham.
Lactobacillus sakei
Meat spoilage
Vacuum packing
Tyramine
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The use of essential oils (EOs) and/or vacuum packaging (VP) with meats could increase product shelf-life. However, no studies investigating the effect of EOs and VP on camel meat background microbiota have been conducted previously. The study aimed to analyze the antimicrobial effect of essential oils (EOs) carvacrol (CA), cinnamaldehyde (CI), and thymol (TH) at 1 or 2% plus vacuum packaging (VP) on the growth of spoilage-causing microorganisms in marinated camel meat chunks during storage at 4 and 10 °C. VP is an effective means to control spoilage in unmarinated camel meat (CM) and marinated camel meat (MCM) compared to aerobic packaging (AP). However, after EO addition to MCM, maximum decreases in spoilage-causing microorganisms were observed under AP on day 7. Increasing the temperature from 4 to 10 °C under AP increased the rate of spoilage-causing bacterial growth in CM and MCM; however, EOs were more effective at 10 °C. At 10 °C the maximum reductions in total mesophilic plate counts, yeast and molds, mesophilic lactic Acid bacteria, Enterobacteriaceae, and Pseudomonas spp. were 1.2, 1.4, 2.1, 3.1, and 4.8 log CFU/g, respectively. Incorporating EOs at 2% in MCM, held aerobically under temperature abuse conditions, delayed spoilage.
Mesophile
Meat spoilage
Vacuum packing
Carvacrol
Biopreservation
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Modified atmosphere
Meat spoilage
Vacuum packing
Pallet
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Summary Early spoilage of vacuum‐packaged DFD meat, due to green discoloration and development of undesirable odours and flavours, can be prevented by addition of small quantities of citrate buffer to the meat before packaging. This treatment extends the storage life to that of vacuum‐packaged normal meat, both appearance in the pack and flavour being acceptable after 12 weeks storage at –1°C. However, steaks cut from the vacuum‐packed primal cuts remained darker in appearance than normal pH controls and spoiled more rapidly during aerobic storage.
Vacuum packing
Flavour
Meat spoilage
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