Björkroth, Johanna

Dalgaard, Paw

Nieminen, Timo T.

Accumulation of volatile organic compounds was monitored in association with sensory quality, bacterial concentrations and culture-independent microbial community analyses in raw pork loin and pork collar during storage under high-oxygen modified atmosphere at +4°C. Of the 48 volatile compounds detected in the pork samples, the levels of acetoin, diacetyl and 3-methyl-1-butanol had the highest correlations with the sensory scores and bacterial concentrations. These compounds accumulated in all of the four monitored lots of non-sterile pork but not in the sterilized pork during chilled storage. According to the culture-dependent and culture-independent characterization of bacterial communities, Brochothrix thermosphacta, lactic acid bacteria (Carnobacterium, Lactobacillus, Lactococcus, Leuconostoc, Weissella) and Photobacterium spp. predominated in pork samples. Photobacterium spp., typically not associated with spoilage of meat, were detected also in 8 of the 11 retail packages of pork investigated subsequently. Eleven isolates from the pork samples were shown to belong to Photobacterium phosphoreum by phenotypic tests and sequencing of the 16S rRNA and gyrB gene fragments. Off-odors in pork samples with high proportion of Photobacterium spp. were associated with accumulation of acetoin, diacetyl and 3-methyl-1-butanol in meat, but these compounds did not explain all the off-odors reported in sensory analyses

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Volatile organic compounds and Photobacterium phosphoreum associated with spoilage ofmodified-atmosphere-packaged raw pork - DTU Orbit (08/11/2017) Volatile organic compounds and Photobacterium phosphoreum associated with spoilage of modified-atmosphere-packaged raw porkAccumulation of volatile organic compounds was monitored in association with sensory quality, bacterial concentrationsand culture-independent microbial community analyses in raw pork loin and pork collar during storage under high-oxygenmodified atmosphere at +4°C. Of the 48 volatile compounds detected in the pork samples, the levels of acetoin, diacetyland 3-methyl-1-butanol had the highest correlations with the sensory scores and bacterial concentrations. Thesecompounds accumulated in all of the four monitored lots of non-sterile pork but not in the sterilized pork during chilledstorage. According to the culture-dependent and culture-independent characterization of bacterial communities,Brochothrix thermosphacta, lactic acid bacteria (Carnobacterium, Lactobacillus, Lactococcus, Leuconostoc, Weissella)and Photobacterium spp. predominated in pork samples. Photobacterium spp., typically not associated with spoilage ofmeat, were detected also in 8 of the 11 retail packages of pork investigated subsequently. Eleven isolates from the porksamples were shown to belong to Photobacterium phosphoreum by phenotypic tests and sequencing of the 16S rRNAand gyrB gene fragments. Off-odors in pork samples with high proportion of Photobacterium spp. were associated withaccumulation of acetoin, diacetyl and 3-methyl-1-butanol in meat, but these compounds did not explain all the off-odorsreported in sensory analyses.  General informationState: PublishedOrganisations: National Food Institute, Research Group for Microbial Food Safety and Quality, University of HelsinkiAuthors: Nieminen, T. T. (Ekstern), Dalgaard, P. (Intern), Björkroth, J. (Ekstern)Number of pages: 10Pages: 86-95Publication date: 2016Main Research Area: Technical/natural sciences Publication informationJournal: International Journal of Food MicrobiologyVolume: 218ISSN (Print): 0168-1605Ratings: BFI (2018): BFI-level 2 BFI (2017): BFI-level 2 Web of Science (2017): Indexed yes BFI (2016): BFI-level 2 Scopus rating (2016): CiteScore 3.97 SJR 1.462 SNIP 1.554 Web of Science (2016): Indexed yes BFI (2015): BFI-level 2 Scopus rating (2015): SJR 1.628 SNIP 1.694 CiteScore 4.02 Web of Science (2015): Indexed yes BFI (2014): BFI-level 2 Scopus rating (2014): SJR 1.501 SNIP 1.711 CiteScore 3.62 Web of Science (2014): Indexed yes BFI (2013): BFI-level 2 Scopus rating (2013): SJR 1.602 SNIP 1.86 CiteScore 3.8 ISI indexed (2013): ISI indexed yes Web of Science (2013): Indexed yes BFI (2012): BFI-level 2 Scopus rating (2012): SJR 1.62 SNIP 1.709 CiteScore 3.7 ISI indexed (2012): ISI indexed yes Web of Science (2012): Indexed yes BFI (2011): BFI-level 2 Scopus rating (2011): SJR 1.595 SNIP 1.717 CiteScore 3.63 ISI indexed (2011): ISI indexed yes Web of Science (2011): Indexed yes BFI (2010): BFI-level 2 Scopus rating (2010): SJR 1.593 SNIP 1.665 Web of Science (2010): Indexed yes BFI (2009): BFI-level 2 Scopus rating (2009): SJR 1.458 SNIP 1.52 Web of Science (2009): Indexed yes BFI (2008): BFI-level 2 Scopus rating (2008): SJR 1.486 SNIP 1.511 Web of Science (2008): Indexed yes Scopus rating (2007): SJR 1.33 SNIP 1.69 Web of Science (2007): Indexed yes Scopus rating (2006): SJR 1.52 SNIP 1.794 Web of Science (2006): Indexed yes Scopus rating (2005): SJR 1.494 SNIP 1.827 Web of Science (2005): Indexed yes Scopus rating (2004): SJR 1.479 SNIP 1.636 Web of Science (2004): Indexed yes Scopus rating (2003): SJR 1.229 SNIP 1.63 Web of Science (2003): Indexed yes Scopus rating (2002): SJR 1.109 SNIP 1.288 Web of Science (2002): Indexed yes Scopus rating (2001): SJR 1.036 SNIP 1.506 Web of Science (2001): Indexed yes Scopus rating (2000): SJR 1.02 SNIP 1.292 Web of Science (2000): Indexed yes Scopus rating (1999): SJR 1.06 SNIP 1.209 Original language: EnglishGC–MS, Lactic acid bacteria, MAP, Meat, Shelf-lifeDOIs: 10.1016/j.ijfoodmicro.2015.11.003 Source: FindItSource-ID: 2287931490Publication: Research - peer-review › Journal article – Annual report year: 2016 

Volatile organic compounds and Photobacterium phosphoreum associated with spoilage of modified-atmosphere-packaged raw pork

Timo T. Nieminen

Paw Dalgaard

Johanna Björkroth

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International Journal of Food Microbiology

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Volatile organic compounds and Photobacterium phosphoreum associated with spoilage of modified-atmosphere-packaged raw pork

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