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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Gases and volatile compounds associated with micro-organisms in blown pack spoilage of Brazilian vacuum-packed beef

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Author(s):
Hernandez-Macedo, M. L. [1] ; Contreras-Castillo, C. J. [1] ; Tsai, S. M. [2] ; Da Cruz, S. H. [1] ; Sarantopoulos, C. I. G. L. [3] ; Padula, M. [3] ; Dias, C. T. S. [4]
Total Authors: 7
Affiliation:
[1] Univ Sao Paulo, ESALQ, Dept Agroind Alimentos & Nutr, Sao Paulo - Brazil
[2] Univ Sao Paulo, CENA, Sao Paulo - Brazil
[3] Ctr Tecnol Embalagem, Inst Tecnol Alimentos, Sao Paulo - Brazil
[4] Univ Sao Paulo, ESALQ, Dept Ciencias Exatas, Sao Paulo - Brazil
Total Affiliations: 4
Document type: Journal article
Source: Letters in Applied Microbiology; v. 55, n. 6, p. 467-475, DEC 2012.
Web of Science Citations: 26
Abstract

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, vacuum-packed 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. (AU)