Identification of chemical markers for the sensory shelf-life of saveloy

The aroma composition, the microbial composition and the sensory profile were measured in sliced saveloy samples packed in modified atmosphere (MA). The main objective was to identify aroma compounds with potential as chemical markers to identify the sensory changes of saveloy. The 60 aroma compound...

Full description

Saved in:
Bibliographic Details
Published in:Meat science 2012-02, Vol.90 (2), p.314-322
Main Authors: Holm, E.S., Schäfer, A., Skov, T., Koch, A.G., Petersen, M.A.
Format: Article
Language:English
Subjects:
acetoin
Acetoin - analysis
Aldehydes - analysis
Aldehydes - metabolism
Animals
Aroma composition
Biological and medical sciences
Chemical markers
diacetyl
Diacetyl - analysis
Food Contamination - analysis
Food industries
Food Microbiology
Food Packaging - methods
Food Preservation - methods
Fundamental and applied biological sciences. Psychology
gas chromatography
Gas Chromatography-Mass Spectrometry
headspace analysis
least squares
Least-Squares Analysis
mass spectrometry
Meat and meat product industries
Meat Products - analysis
odor compounds
Odorants - analysis
odors
Pentanols - analysis
Pentanols - metabolism
Saveloy
shelf life
Smell
Spoilage
Swine
Taste
Volatile Organic Compounds - analysis
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The aroma composition, the microbial composition and the sensory profile were measured in sliced saveloy samples packed in modified atmosphere (MA). The main objective was to identify aroma compounds with potential as chemical markers to identify the sensory changes of saveloy. The 60 aroma compounds isolated from the saveloy samples by dynamic headspace extraction and measured by Gas Chromatography Mass Spectrometry (GC-MS) were used to model the sensory attributes sour&old odour and meaty odour using partial least squares regression (PLS). 2- and 3-methylbutanal, 2- and 3-methylbutanol, acetoin and diacetyl were found to have the highest impact on both sour&old odour and meaty odour of the samples. The results show that these four aroma compounds have high potential as chemical markers for the sensory shelf-life of sliced and MA-packed saveloy. ► Microbially produced aroma compounds can predict the shelf-life of sliced saveloy. ► 4 specific aroma compounds were identified as chemical markers shelf-life. ► The degree of sensory spoilage varied between the three tested slicing locations.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2011.07.017