Investigation of spoilage in saveloy samples inoculated with four potential spoilage bacteria

TY - JOUR

T1 - Investigation of spoilage in saveloy samples inoculated with four potential spoilage bacteria

AU - Holm, Esben Skibsted

AU - Schäfer, A.

AU - Koch, A.G.

AU - Petersen, Mikael Agerlin

PY - 2013/3

Y1 - 2013/3

N2 - Sliced saveloy samples were inoculated with monocultures of four potential spoilage bacteria and studied during a four week storage period. The objective was to investigate the resulting changes in the composition of Volatile Organic Compounds (VOCs) and the sensory quality of the product. Based on the sensory scores and the VOC composition Brochothrix thermosphacta, Chryseomonas luteola and Carnobacterium maltaromaticum were found to have a high spoilage potential in saveloy samples subjected to consumer simulated storage during the fourth week. Inoculation with Leuconostoc carnosum only resulted in a low level of spoilage. The sensory changes in the saveloy samples were modeled based on the VOC composition using Partial Least Squares Regression. The changes in the six sensory descriptors were closely related to the amount of diacetyl, acetoin, 2- and 3-methylbutanol, 2- and 3-methylbutanal and 2-methylpropanol found in the samples. These compounds are therefore potentially important for the shelf-life of sliced saveloy.

AB - Sliced saveloy samples were inoculated with monocultures of four potential spoilage bacteria and studied during a four week storage period. The objective was to investigate the resulting changes in the composition of Volatile Organic Compounds (VOCs) and the sensory quality of the product. Based on the sensory scores and the VOC composition Brochothrix thermosphacta, Chryseomonas luteola and Carnobacterium maltaromaticum were found to have a high spoilage potential in saveloy samples subjected to consumer simulated storage during the fourth week. Inoculation with Leuconostoc carnosum only resulted in a low level of spoilage. The sensory changes in the saveloy samples were modeled based on the VOC composition using Partial Least Squares Regression. The changes in the six sensory descriptors were closely related to the amount of diacetyl, acetoin, 2- and 3-methylbutanol, 2- and 3-methylbutanal and 2-methylpropanol found in the samples. These compounds are therefore potentially important for the shelf-life of sliced saveloy.

KW - Microbial spoilage

KW - Volatile organic compounds

KW - Sensory profiling

KW - Partial least squares regression

U2 - 10.1016/j.meatsci.2012.11.016

DO - 10.1016/j.meatsci.2012.11.016

M3 - Journal article

C2 - 23261532

SN - 0309-1740

VL - 93

SP - 687

EP - 695

JO - Meat Science

JF - Meat Science

IS - 3

ER -