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Monitoring of volatile production in cooked poultry products using selected ion flow tube-mass spectrometry

Published on May 1, 2019in Food Research International3.58
· DOI :10.1016/j.foodres.2019.01.063
Wim Geeraerts2
Estimated H-index: 2
(Vrije Universiteit Brussel),
Luc De Vuyst62
Estimated H-index: 62
(Vrije Universiteit Brussel)
+ 1 AuthorsSimon Van Kerrebroeck6
Estimated H-index: 6
(Vrije Universiteit Brussel)
Abstract
Abstract Cooked poultry products are nutritious and economically valuable products that are at risk of bacterial spoilage, which can be postponed by cooling and modified-atmosphere-packaging (MAP). In this study, a cooked chicken product was stored at three different temperature ranges (4–6 °C, 7–9 °C, and 11–13 °C) and volatile production was measured over time using selected ion flow tube-mass spectrometry (SIFT-MS). The identities of the volatiles formed were confirmed by headspace solid-phase microextraction coupled with gas chromatography time-of-flight mass spectrometry (HS-SPME-GC-TOF-MS) analysis. In total, 33 volatiles were proposed using the latter technique and their concentrations were calculated using product ion counts after assignment of these counts to specific volatiles. The results indicated that 1-octen-3-ol, 2,3-butanediol, acetoin, benzaldehyde, ethanol, methylbutanal, and methylbutanol may serve as biomarkers for bacterial growth and/or chemical degradation of cooked poultry products. In parallel, the bacterial loads of the product samples were determined on selective agar media. A total of 495 bacterial isolates was classified and identified by (GTG) 5 -PCR fingerprinting, followed by gene sequencing of representative cluster isolates. Carnobacterium divergens , Carnobacterium maltaromaticum , Rahnella aquatilis, and Serratia proteamaculans were the most commonly found species, besides minor contributions of Lactobacillus sakei and Hafnia alvei . Differences in volatile profiles could thus be ascribed to variations in bacterial loads and storage temperatures.
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#1Tomasz Majchrzak (GUT: Gdańsk University of Technology)H-Index: 6
#2Wojciech Wojnowski (GUT: Gdańsk University of Technology)H-Index: 7
Last.Tomasz Dymerski (GUT: Gdańsk University of Technology)H-Index: 14
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#1Wim Geeraerts (Vrije Universiteit Brussel)H-Index: 2
#2Vasileios Pothakos (Vrije Universiteit Brussel)H-Index: 4
Last.Frédéric Leroy (Vrije Universiteit Brussel)H-Index: 36
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#1Wojciech Wojnowski (GUT: Gdańsk University of Technology)H-Index: 7
#2Tomasz Majchrzak (GUT: Gdańsk University of Technology)H-Index: 6
Last.Jacek Namiesnik (GUT: Gdańsk University of Technology)H-Index: 55
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#1Wim Geeraerts (Vrije Universiteit Brussel)H-Index: 2
#2Vasileios Pothakos (Vrije Universiteit Brussel)H-Index: 4
Last.Frédéric Leroy (Vrije Universiteit Brussel)H-Index: 36
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