在吸烟培根中产生的挥发性化合物,注射了潜在的腐烂细菌
Xinfu Li1, Yun Sun1, Qiang Xiong1
1College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China.
Journal of the science of food and agriculture
|August 2, 2023
概括
使用HS-SPME/GC-MS识别了培根中腐烂细菌的挥发性有机化合物 (VOC).较高的酒精和有机酸含量表明细菌腐烂,有助于预测肉质恶化.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 分析化学 分析化学
背景情况:
- 挥发性有机化合物 (VOC) 是肉类腐烂的关键指标,源于肉类分解和细菌代谢.
- 特定的腐烂细菌菌株 (Staphylococcus xylosus,Leuconostoc mesenteroides,Carnobacterium maltaromaticum,Leuconostoc gelidum,Serratia liquefaciens) 被分离并用于无菌培根模型中.
- 这项研究旨在确定这些细菌在肉类储存期间产生的VOC.
研究的目的:
- 为了识别和量化培根腐烂过程中产生的挥发性有机化合物 (VOCs).
- 为了将特定的VOC与已知的腐烂细菌菌株的代谢活性相关联.
- 评估VOCs作为生物标志物的潜力,以预测吸烟培根的恶化.
主要方法:
- 头部空间固体相微提取 (HS-SPME) 与气色谱质谱学 (GC-MS) 结合用于VOC识别.
- 无菌培根模型基板被接种单个或组合的腐烂细菌菌株.
- 部分最小平方回归被用来分析电子鼻子传感器和VOC之间的相关性.
主要成果:
- 在45天的储存后,在注射培根中发现了54种挥发性化合物.
- 与对照样本相比,用细菌注射培根的酒精和有机酸度显著更高.
- 特定的VOC如2,3-butanediol和酸与特定细菌菌株的代谢活性有关.
结论:
- 确定的VOC与香培根中腐烂细菌的存在和代谢活性有很强的相关性.
- 这些挥发性有机化合物显示出在电子鼻子传感器中用于预测肉类腐烂的巨大潜力.
- 这些发现有助于开发快速评估香培根质量和安全性的方法.
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