期刊
DATA IN BRIEF
卷 25, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.dib.2019.104371
关键词
Volatolomics; HS-SPME-GC-MS; Ready-to-cook fish burger; Modified atmosphere packaging; Preservation mild technologies
资金
- Apulia Region - Cluster Tecnologici, Italy [QCBRAJ6]
Volatile organic compound (VOC) composition from ready-to-cook tuna fish-burgers, prepared with and without a protective microbial strain (Lactobacillus paracasei) and/or stored with modified atmosphere packaging (MAP, 5% O2 and 95% CO2), were extracted by headspace solid-phase microextraction and analyzed by gas chromatography-mass spectrometry (HS-SPME-GC-MS) during the burger shelf-life. The collected data showed volatile composition profiles in function of the mild preservation technologies employed and the storage time. Furthermore, statistical data treatment (principal component analysis and Pearson's coefficients) highlighted differences among samples and positive/negative correlations during the storage time. This paper is related to an article already published in LWT (Investigating the effects of mild preservation technology on perishable foods by volatolomics: The case study of ready-to-cook tuna-burgers https://doi.org/10.1016/j.lwt.2019.108425). (c) 2019 The Author(s). Published by Elsevier Inc. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
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