| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5791785 | Meat Science | 2013 | 9 Pages |
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.
âºB. thermosphacta, C. luteola and C. maltaromaticum had high spoilage potential. ⺠Leuconostoc carnosum only caused moderate spoilage of the saveloy samples. ⺠Microbially produced VOCs were closely related to sensory spoilage of saveloy. ⺠No early changes in the microbially produced VOCs were found.
