Development of spoilage bacterial community and volatile compounds in chilled beef under vacuum or high oxygen atmospheres

Jääskeläinen, Elina; Hultman, Jenni; Parshintsev, Jevgeni; Riekkola, Marja‐Liisa; Björkroth, Johanna

doi:10.1016/j.ijfoodmicro.2016.01.022

Cited by 86 publications

(62 citation statements)

References 44 publications

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“…Spoilage of the pork samples were assessed by human sensory analyses. According to the color, odor, water loses, and viscosity, a team of 3 individuals evaluated the freshness of the pork using a 5‐point scale (1 = severe defect, totally spoiled; 2 = clear defect, moderate spoiled; 3 = mild defect, petty spoiled; 4 = good; 5 = excellent; Jääskeläinen and others ). Pork was identified as totally spoiled when the whole team reached a consensus.…”

Section: Methodsmentioning

confidence: 99%

High‐Throughput Sequencing of Viable Microbial Communities in Raw Pork Subjected to a Fast Cooling Process

Yang

Che

et al. 2016

Journal of Food Science

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This study aimed to investigate the effect of the fast cooling process on the microbiological community in chilled fresh pork during storage. We established a culture-independent method to study viable microbes in raw pork. Tray-packaged fresh pork and chilled fresh pork were completely spoiled after 18 and 49 d in aseptic bags at 4 °C, respectively. 16S/18S ribosomal RNAs were reverse transcribed to cDNA to characterize the activity of viable bacteria/fungi in the 2 types of pork. Both cDNA and total DNA were analyzed by high-throughput sequencing, which revealed that viable Bacteroides sp. were the most active genus in rotten pork, although viable Myroides sp. and Pseudomonas sp. were also active. Moreover, viable fungi were only detected in chilled fresh pork. The sequencing results revealed that the fast cooling process could suppress the growth of microbes present initially in the raw meat to extend its shelf life. Our results also suggested that fungi associated with pork spoilage could not grow well in aseptic tray-packaged conditions.

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Section: Methodsmentioning

confidence: 99%

High‐Throughput Sequencing of Viable Microbial Communities in Raw Pork Subjected to a Fast Cooling Process

Yang

Che

et al. 2016

Journal of Food Science

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“…The LAB genera Enterococcus, Lactobacillus, Lactococcus , and Streptococcus have been intensively investigated, but lately, other genera including Carnobacterium have also drawn attention since 16S meta-barcoding studies have shown their significance in food (Chaillou et al, 2015; Duan et al, 2016; Fougy et al, 2016; Jääskeläinen et al, 2016). The genus Carnobacterium encompasses 11 species that have been isolated from cold and temperate environments, and from the GI tract of animals as well as from foods of animal origin such as seafood, meat, and dairy products.…”

Section: Introductionmentioning

confidence: 99%

“…Other species, including C. maltaromaticum and C. divergens , have been found in animal-associated habitats. These two species are the most frequently isolated carnobacteria from various sources (Leisner et al, 2007) and belong to the dominant bacterial communities in meat and fish derived food (Chaillou et al, 2015; Duan et al, 2016; Fougy et al, 2016; Jääskeläinen et al, 2016). These bacteria are therefore very interesting models to investigate the genomic traits responsible for adaptation to animal-associated habitats.…”

Section: Introductionmentioning

confidence: 99%

Comparative Genomic Analysis Reveals Ecological Differentiation in the Genus Carnobacterium

et al. 2017

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Lactic acid bacteria (LAB) differ in their ability to colonize food and animal-associated habitats: while some species are specialized and colonize a limited number of habitats, other are generalist and are able to colonize multiple animal-linked habitats. In the current study, Carnobacterium was used as a model genus to elucidate the genetic basis of these colonization differences. Analyses of 16S rRNA gene meta-barcoding data showed that C. maltaromaticum followed by C. divergens are the most prevalent species in foods derived from animals (meat, fish, dairy products), and in the gut. According to phylogenetic analyses, these two animal-adapted species belong to one of two deeply branched lineages. The second lineage contains species isolated from habitats where contact with animal is rare. Genome analyses revealed that members of the animal-adapted lineage harbor a larger secretome than members of the other lineage. The predicted cell-surface proteome is highly diversified in C. maltaromaticum and C. divergens with genes involved in adaptation to the animal milieu such as those encoding biopolymer hydrolytic enzymes, a heme uptake system, and biopolymer-binding adhesins. These species also exhibit genes for gut adaptation and respiration. In contrast, Carnobacterium species belonging to the second lineage encode a poorly diversified cell-surface proteome, lack genes for gut adaptation and are unable to respire. These results shed light on the important genomics traits required for adaptation to animal-linked habitats in generalist Carnobacterium.

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“…Besides, differences in volatile flavor substances in common beef products (Liu et al, ; Niu et al, ) and in different grades of beef (Zhu et al, ) were also studied. Raw beef has advantages of focusing on the changes of flavor substances under different storage and process conditions (Jääskeläinen, Hultman, Parshintsev, Riekkola, & Björkroth, ). Therefore, the raw beef was also used for comparison.…”

Section: Introductionmentioning

confidence: 99%

Analysis of volatile compounds between raw and cooked beef by HS‐SPME–GC–MS

Wang

Zhu

Han

et al. 2017

J Food Process Preserv

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Volatile flavor compounds of three raw and cooked beef cuts (rib, flank, and shank) were analyzed by HS‐SPME–GC–MS. Based on the specificity of volatile substances in beef, an orthogonal test for HS‐SPME was designed and the extraction temperature, extraction time and desorption time were studied and optimized. The appropriate conditions for beef volatiles detection were: a 2 min desorption and a 50 min extraction at 80 °C. A total of 61 volatiles were detected successfully. Variety of volatiles was nearly consistent while contents were slightly different among three parts. Meanwhile, in the same part, types and contents of volatiles were different between raw and cooked beef, which could explain why the raw beef are basically not fragrant and flavors were generated after cooked. The optimization of HS‐SPME–GC–MS provided valuable information of beef ingredients, and the aroma changes can also reflect the change of beef taste. Practical applications Beef volatile compounds between raw and cooked, which can be a prime exploration of beef quality and taste trait in the field of food flavor, that how the special beef aromas change between raw and cooked beef was studied and the source of some certain chemical substances were traced to explain for the special beef flavor. Besides, this article can be a preliminary study to analysis beef flavor by sensor detection. The sample was prepared into a liquid state and could be well applied in electrochemical detection. In view of the development of rapid detection techniques, sensory evaluation is popular but lack of objectivity and repeatability. It is intended to contrive a new sensor array or biosensors to analyze the beef taste quality during the processing. The measurement can be a mature verification to sensor detection and can be applied to other meat products.

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Development of spoilage bacterial community and volatile compounds in chilled beef under vacuum or high oxygen atmospheres

Cited by 86 publications

References 44 publications

High‐Throughput Sequencing of Viable Microbial Communities in Raw Pork Subjected to a Fast Cooling Process

High‐Throughput Sequencing of Viable Microbial Communities in Raw Pork Subjected to a Fast Cooling Process

Comparative Genomic Analysis Reveals Ecological Differentiation in the Genus Carnobacterium

Analysis of volatile compounds between raw and cooked beef by HS‐SPME–GC–MS

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