Volatile compounds produced in smoked bacon inoculated with potential spoilage bacteria

BACKGROUNDVolatile organic compounds (VOCs) produced during meat storage are mainly derived from the decomposition of meat components and the metabolism of spoilage bacteria. VOCs produced in sterile bacon model substrate inoculated or un-inoculated with spoilage bacteria, Staphylococcus xylosus (P2), Leuconostoc mesenteroides (P6), Carnobacterium maltaromaticum (P9), Leuconostoc gelidum (P16) and Serratia liquefaciens (P20), previously isolated, were identified by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Furthermore, combinations of the strains (Pm) were also obtained. RESULTSIn total, 54 volatile compounds, including aldehydes, alcohols, phenols, ketones, alkanes, alkanes, organic acids, esters and so forth, were determined after 45 days of storage in bacon inoculated with potential spoilage bacteria using the HS-SPME/GC-MS method. VOC concentrations of alcohols and organic acids in groups inoculated with bacteria were remarkably higher (P < 0.05) compared to that in control samples. Specifically, some VOCs are closely related to the metabolic activity of the inoculated bacterial strains; for example, 2,3-butanediol was associated with P2, P16 and P20, and acetic acid was mainly related to P6 and P9. CONCLUSIONThe results of partial least squares regression indicated that there was a high correlation between the electronic nose sensors and VOCs of smoked inoculated potential spoilage bacteria. These compounds are potentially important for predicting deterioration of smoked bacon. & COPY; 2023 Society of Chemical Industry.

Automated summary

The volatile organic compounds (VOCs) produced during meat storage were identified using headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) after inoculating the bacteria into the substrate. The concentrations of alcohols and organic acids were significantly higher in samples inoculated with bacteria. Certain VOCs were closely related to the metabolic activity of the inoculated bacterial strains. These compounds are potentially important for predicting deterioration of smoked bacon.