Volatile and non-volatile metabolite changes in 140-day stored vacuum packaged chilled beef and potential shelf life markers

被引：54

作者：

Frank, Damian ^{[1
]}

Hughes, Joanne ^{[1
]}

Piyasiri, Udayasika ^{[1
]}

Zhang, Yimin ^{[2
]}

Kaur, Mandeep ^{[3
]}

Li, Yutao ^{[1
]}

Mellor, Glen ^{[1
]}

Stark, Janet ^{[1
]}

机构：

[1] CSIRO, Agr & Food, Canberra, ACT, Australia

[2] Shandong Agr Univ, Tai An, Shandong, Peoples R China

[3] Univ Tasmania, Ctr Food Safety & Innovat, Hobart, Tas, Australia

来源：

MEAT SCIENCE | 2020年 / 161卷

关键词：

Volatiles; Odor; Vacuum packaging; Beef; Metabolites; PTR-MS; SPECTROMETRY PTR-MS; INOSINE MONOPHOSPHATE; ORGANIC-COMPOUNDS; BIOGENIC-AMINES; RAPID DETECTION; MEAT QUALITY; HIGH-OXYGEN; FLAVOR; SPOILAGE; RELEASE;

D O I：

10.1016/j.meatsci.2019.108016

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

During storage of vacuum packaged chilled beef (VPCB), lactic acid bacteria become the dominant microflora, facilitating an extended shelf life. However, at some point, (bio)chemical and organoleptic changes render the meat unacceptable. In this investigation we evaluated volatile and non-volatile metabolite changes in VPCB after 84-, 98-, 120- and 140-days storage at similar to - 1 degrees C. After 140-days storage, the sensory, volatile and non-volatile data did not indicate spoilage. Minimal changes in volatile signatures of collected weep and on raw and grilled steaks were measured. Changes in selected non-volatile components indicated increased proteolysis (free amino acids, carnosine) and changes in organic acids (lactic, succinic) and nucleotide metabolism. Rapid volatile profiling using proton transfer reaction mass spectrometry showed a clear progression of changes in selected compounds over the storage period. An increased concentration of ethanol and other compounds between 120 and 140 days, suggested that volatile changes may be a useful objective indicator of extended storage VPCB quality.

引用

页数：11