Detection of poultry spoilage markers from headspace analysis with cryoadsorption on a short alumina PLOT column

Lovestead, Tara M.; Bruno, Thomas J.

doi:10.1016/j.foodchem.2010.01.044

Cited by 45 publications

(22 citation statements)

References 20 publications

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“…Additionally, the identified VOCs were crossreferenced with the existing literature on spoilage compounds in meat (Senter et al 2000;Lovestead and Bruno 2010;Alexandrakis et al 2012). The limit of quantification for the spectra was set at ten standard deviations of the background noise registered for a blank sample (Franke and Beauchamp 2017).…”

Section: Ptr-ms Analysismentioning

confidence: 99%

Rapid Evaluation of Poultry Meat Shelf Life Using PTR-MS

et al. 2018

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The use of proton transfer reaction mass spectrometry (PTR-MS) for freshness classification of chicken and turkey meat samples was investigated. A number of volatile organic compounds (VOCs) were selected based on the correlation (> 95%) of their concentration during storage at 4°C over a period of 5 days with the results of the microbial analysis. In order to verify if the selected compounds are not sample-specific, a number of samples sourced from various retailers were classified using the concentration of these compounds in the samples' volatile fraction as input variables. The classification was performed using the support vector machines (SVM) supervised pattern recognition algorithm. It was concluded that it is possible to evaluate the shelf life of meat samples obtained from the same source based on the results of a prior analysis. The PTR-MS fingerprint approach might supplement the currently used methods of shelf life evaluation of poultry due to the short time and nondestructive nature of measurement and ease of quantitative analysis.

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Section: Ptr-ms Analysismentioning

confidence: 99%

Rapid Evaluation of Poultry Meat Shelf Life Using PTR-MS

et al. 2018

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“…Besides the time-consuming traditional microbial analyses involving complex laboratory investigations (Diaz et al 2008;Dainty 1996), alternative methods like the application of electronic noses (Blixt and Borch 1999;Balasubramanian et al 2009) or the analysis of volatile organic compounds as markers for meat spoilage (Lovestead and Bruno 2010) were presented. Nevertheless, these methods are not suited for a non-invasive monitoring because they require a more or less complicated sample pretreatment.…”

Section: Introductionmentioning

confidence: 99%

Application of Diode-Laser Raman Spectroscopy for In situ Investigation of Meat Spoilage

Sowoidnich

Schmidt

Maiwald

et al. 2010

Food Bioprocess Technol

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Raman spectroscopy is well suited for noninvasive and non-destructive analysis. The spectra provide detailed information about the composition of the matter like a fingerprint on molecular level. Here, we have applied Raman spectroscopy for the characterization of meat spoilage. For this purpose, pork chops (musculus longissimus dorsi) were ice-stored at 5°C, and time-dependent Raman spectra were measured daily up to 3 weeks post mortem. A prototype Raman probe for meat was constructed featuring a miniaturized optical bench combined with a customized 671-nm microsystem diode laser for the integration into a handheld device. During the timedependent investigations with this laser scanner, the Raman spectra preserve their basic spectral features, but small changes of the protein Raman signals occur during storage. The time correlation of the complex spectra were analyzed with principal components analysis leading to a distinction of spectra on the time scale between day 8 and 10 typically. This corresponds to the transition from unspoiled meat to meat at and beyond the end of shelf life identified by means of visual inspection.

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“…Senter et al (2000) and Rajamäki et al (2006) reported similar results for H 2 S and dimethylsulphide in a vacuum MA and nitrogen MA for chicken thighs and chicken meat, respectively. Lovestead and Bruno (2010) found higher values of dimethyl disulphide and dimethyl trisulphide in 12 chicken samples during two weeks of storage. The headspaces of these samples were sampled by cryoadsorption for 10, 20, or 30 minutes.…”

Section: Analyses Of Volatile Organic Compoundsmentioning

confidence: 78%

“…VOC relate with the microbiological and physicochemical profile of packaged meat in MA (Boothe & Arnold 2002;Rajamäki et al 2006;Balatsmania et al 2007). Increased production of H 2 S and sulphurbased, ammonia-based, methane-based, organic acid-based, mercaptan-based, acetone-based organic compounds and others sensorial important organic compounds also belong to main limiting factors of meat quality and indicate the decay of packaged meat (Lovestead & Bruno 2010). These volatile organic compounds can be assessed by gas chromatography/mass spectrometry (GC/MS).…”

mentioning

confidence: 99%

Volatile organic compounds as biomarkers of the freshness of poultry meat packaged in a modified atmosphere

Tomankova¹,

Bořilová²,

Steinhauserova³

et al. 2012

Czech J. Food Sci.

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Tománková J., Bořilová J., Steinhauserová I., Gallas L. (2012): Volatile organic compounds as biomarkers of the freshness of poultry meat packaged in a modified atmosphere. Czech J. Food Sci., 30: 395-403.The volatile organic compounds (VOCs) in the packing of chicken meat in a modified atmosphere was qualitatively and quantitatively evaluated. The total number of 72 samples of chicken hindquarters were stored under two different modified atmospheres (70% O 2 , 30% CO 2 , and 70% argon, 30% CO 2 ) for 20 days. Analyses were performed on Days 0, 4, 8, 12, 16, and 20. VOCs in the headspace samples were detected and quantified by gas chromatography/mass spectrometry (GC/MS) every fourth day of storage. Pentamethylheptane, dimethylsulphide, dimethyl disulphide, dimethyl trisulphide, dimethyl tetrasulphide, hydrogen sulphide and ammonia were detected. Pentamethylheptane and ammonia had similar values for both modified atmospheres (MA). The other compounds were found only in argon MA from the Day 16 of storage with a subsequent increase of values. The measured values for dimethylsulphide were 10.7 and 13.8 mg/l, for dimethyl disulphide they were 1.9 and 10.7 mg/l, dimethyl trisulphide levels were 15.7 and 19.3 mg/l and dimethyl tetrasulphide levels were 93.2 and 418.3 mg/l for Day 16 and 20. The hydrogen sulphide level was detected from 80 to 370 mg/l after the 8 th day of storage. We showed that the argon MA is less suitable for packaging raw chicken parts than the oxygen MA in view of the increased amount of microflora and unpleasant odour as assessed by sensory analysis. Oxygen prolonged the shelf life by about four days in comparison with argon. Sensory evaluation was similar for both atmospheres after air exhaustion. The argon MA did not extend the shelf life as compared to the oxygen MA.

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Detection of poultry spoilage markers from headspace analysis with cryoadsorption on a short alumina PLOT column

Cited by 45 publications

References 20 publications

Rapid Evaluation of Poultry Meat Shelf Life Using PTR-MS

Rapid Evaluation of Poultry Meat Shelf Life Using PTR-MS

Application of Diode-Laser Raman Spectroscopy for In situ Investigation of Meat Spoilage

Volatile organic compounds as biomarkers of the freshness of poultry meat packaged in a modified atmosphere

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