A comparative qualitative study of the profile of volatile organic compounds associated with Salmonella contamination of packaged aged and fresh beef by HS-SPME/GC-MS

Abstract

Vacuum packaged beef strip-loins (fresh and aged) were repackaged on polystyrene trays and overwrapped with food grade cling film for the storage study. Several volatile compounds such as 3-methyl-1-butanol, 2,3-butanedione, 2-butanone, 3-hydroxy-2-butanone, acetic acid and a few hydrocarbons were detected in the headspace of these tray packaged fresh and aged beef strip loins both in the control and Salmonella typhimurium inoculated samples, in varying concentrations. These compounds were identified using manual headspace solid-phase microextraction (HS-SPME) in combination with gas chromatography/mass spectrometry (GC-MS) over a storage period of 4 days and samples were incubated at 20°C. No naturally occurring Salmonella was present in the control samples. Hexanal (r=0.99), carbon dioxide (r= 0.98), 3-hydroxy-2-butanone (r=0.93) and 2-methyl propane (r=0.95) showed positive correlations with Salmonella population for fresh beef samples. In aged beef samples, 3-methyl-1-butanol (r=0.99), 3-hydroxy-2-butanone (r= 0.98), carbon dioxide (r=0.98) and acetic acid (r=0.86) showed similar trends. In fresh beef samples, F values were significant at p<0.05 for 3-hydroxy-2-butanone and for Classification: Muscle FoodsElectronic supplementary material The online version of this article

Recent Developments and Applications of Solid Phase Microextraction (SPME) in Food and Environmental Analysis—A Review

“…The metabolic activity of microorganisms through breakdown of compounds in food leads to the release of volatile organic compounds [41]. Extensive research was carried out in order to identify microbial activities in foods using SPME [275,288,297,318]. Siripatrawan and Harte [288] investigated the occurrence of Salmonella typhimurium present in packaged alfalfa sprouts.…”

Optimization of headspace solid phase microextraction (HS-SPME) for gas chromatography mass spectrometry (GC–MS) analysis of aroma compounds in cooked beef using response surface methodology

“…Hence the selection of the fibre and SPME extraction conditions can affect the sensitivity and accuracy of SPME analysis. Headspace SPME has been used in the extraction of volatile compounds from pork [8][9][10], beef [11][12][13], chicken [14], lamb [15] and goat [16]. However HS-SPME is a technique that depends upon the equilibrium of experimental conditions such as heating temperature, extraction time, sample volume, concentration of volatiles, and sample matrix and uniformity that necessitates further optimization [17].…”

Evaluation of pre-rigor injection of beef with proteases on cooked meat volatile profile after 1day and 21days post-mortem storage

“…In meat flavour analysis, headspace SPME has been used in the extraction of volatile compounds from pork (Olivares, Navarro, & Flores, 2011;Park, Yoon, Schilling, & Chin, 2009;J. Ruiz, Cava, Ventanas, & Jensen, 1998), beef (Bhattacharjee et al, 2011;Machiels & Istasse, 2003;Van Ba, Oliveros, Ryu, & Hwang, 2010), chicken (Goodridge, Beaudry, Pestka, & Smith, 2003) and lamb (Almela et al, 2010;Madruga, Elmore, Dodson, & Mottram, 2009). Meat Science 92 (2012) [430][431][432][433][434][435][436][437][438][439] The main enzymatic reactions affecting meat flavour or formation of flavour precursors are proteolysis and lipolysis.…”