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

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Standard

Investigation of spoilage in saveloy samples inoculated with four potential spoilage bacteria. / Holm, Esben Skibsted; Schäfer, A.; Koch, A.G.; Petersen, Mikael Agerlin.

I: Meat Science, Bind 93, Nr. 3, 2013, s. 687-695.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Holm, ES, Schäfer, A, Koch, AG & Petersen, MA 2013, 'Investigation of spoilage in saveloy samples inoculated with four potential spoilage bacteria', Meat Science, bind 93, nr. 3, s. 687-695. https://doi.org/10.1016/j.meatsci.2012.11.016

APA

Holm, E. S., Schäfer, A., Koch, A. G., & Petersen, M. A. (2013). Investigation of spoilage in saveloy samples inoculated with four potential spoilage bacteria. Meat Science, 93(3), 687-695. https://doi.org/10.1016/j.meatsci.2012.11.016

Vancouver

Holm ES, Schäfer A, Koch AG, Petersen MA. Investigation of spoilage in saveloy samples inoculated with four potential spoilage bacteria. Meat Science. 2013;93(3):687-695. https://doi.org/10.1016/j.meatsci.2012.11.016

Author

Holm, Esben Skibsted ; Schäfer, A. ; Koch, A.G. ; Petersen, Mikael Agerlin. / Investigation of spoilage in saveloy samples inoculated with four potential spoilage bacteria. I: Meat Science. 2013 ; Bind 93, Nr. 3. s. 687-695.

Bibtex

@article{0c353713329a4c41b54550aaaf0a10a3,
title = "Investigation of spoilage in saveloy samples inoculated with four potential spoilage bacteria",
abstract = "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. (c) 2012 Elsevier Ltd. All rights reserved.",
keywords = "Microbial spoilage, Volatile organic compounds, Sensory profiling, Partial least squares regression",
author = "Holm, {Esben Skibsted} and A. Sch{\"a}fer and A.G. Koch and Petersen, {Mikael Agerlin}",
year = "2013",
doi = "10.1016/j.meatsci.2012.11.016",
language = "English",
volume = "93",
pages = "687--695",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "3",

}

RIS

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

Y1 - 2013

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. (c) 2012 Elsevier Ltd. All rights reserved.

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. (c) 2012 Elsevier Ltd. All rights reserved.

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

VL - 93

SP - 687

EP - 695

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 3

ER -

ID: 118763956