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@article{933d6892a5dd4ff3a1ec340b438a16e1,
title = "The application of selected ion flow tube-mass spectrometry to follow volatile formation in modified-atmosphere-packaged cooked ham",
abstract = "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 temperatureranges 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 Serratiaproteamaculans 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 thevolatiles 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.",
keywords = "Enterobacterales, GC–MS, Lactic acid bacteria, Pork meat products, SIFT-MS, Spoilage",
author = "Geeraerts, {Wim Jan} and Wim Borremans and {De Vuyst}, Luc and Frederic Leroy and {Van Kerrebroeck}, Simon",
year = "2019",
month = "9",
doi = "10.1016/j.foodres.2019.05.035",
language = "English",
volume = "123",
pages = "601--611",
journal = "Food Research International",
issn = "0963-9969",
publisher = "Elsevier Limited",

}

RIS

TY - JOUR

T1 - The application of selected ion flow tube-mass spectrometry to follow volatile formation in modified-atmosphere-packaged cooked ham

AU - Geeraerts, Wim Jan

AU - Borremans, Wim

AU - De Vuyst, Luc

AU - Leroy, Frederic

AU - Van Kerrebroeck, Simon

PY - 2019/9

Y1 - 2019/9

N2 - 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 temperatureranges 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 Serratiaproteamaculans 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 thevolatiles 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.

AB - 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 temperatureranges 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 Serratiaproteamaculans 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 thevolatiles 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.

KW - Enterobacterales

KW - GC–MS

KW - Lactic acid bacteria

KW - Pork meat products

KW - SIFT-MS

KW - Spoilage

UR - http://www.scopus.com/inward/record.url?scp=85066280799&partnerID=8YFLogxK

U2 - 10.1016/j.foodres.2019.05.035

DO - 10.1016/j.foodres.2019.05.035

M3 - Article

VL - 123

SP - 601

EP - 611

JO - Food Research International

JF - Food Research International

SN - 0963-9969

ER -

ID: 45939980