Cooked pork products, i.e., sliced cooked hams maintained under modified-atmosphere-packaging (MAP), were analysed both microbiologically and with respect to volatile levels during storage. Three storage temperature
ranges were compared (4–6 °C, 7–9 °C, and 11–13 °C), representing different refrigeration conditions at household level. The microbial loads were determined by plating samples on six different agar media, followed by
(GTG)5-PCR fingerprinting of genomic DNA of selected isolates, and identification of representative isolates by 16S rRNA, pheS, and rpoA gene sequencing. Carnobacterium maltaromaticum, Lactobacillus sakei, and Serratia
proteamaculans were the major bacterial species found among the 619 isolates identified. The volatiles produced during storage were followed by selected ion flow tube-mass spectrometry (SIFT-MS) and the identity of the
volatiles was confirmed by headspace solid-phase microextraction combined with gas chromatography and timeof-flight mass spectrometry (HS-SPME-GC-TOF-MS). SIFT-MS analysis showed that volatiles, such as 2,3-butanediol,
acetoin, and ethanol, may serve as potential markers for spoilage development. Differences in volatile production between samples were likely due to discrepancies in the initial microbial load and the effect of storage conditions. In conclusion, this study combines the use of new mass spectrometric techniques to examine volatile production during spoilage as an additional source of information during microbiological community analysis.
Original languageEnglish
Pages (from-to)601-611
Number of pages11
JournalFood Research International
Publication statusPublished - Sep 2019

    Research areas

  • Enterobacterales, GC–MS, Lactic acid bacteria, Pork meat products, SIFT-MS, Spoilage

ID: 45939980