Characterization of volatile metabolites associated with confinement odour during the shelf-life of vacuum packed lamb meat under different storage conditions

Marlon M Reis; Mariza G Reis; John Mills; Colleen Ross; Gale Brightwell

doi:10.1016/j.meatsci.2015.11.017

Characterization of volatile metabolites associated with confinement odour during the shelf-life of vacuum packed lamb meat under different storage conditions

Meat Sci. 2016 Mar:113:80-91. doi: 10.1016/j.meatsci.2015.11.017. Epub 2015 Nov 28.

Authors

Marlon M Reis¹, Mariza G Reis², John Mills³, Colleen Ross⁴, Gale Brightwell³

Affiliations

¹ Food Assurance and Meat Science Team, Food and Bio-based Products Group, AgResearch, Ruakura Research Centre, 10 Bisley Road, Hamilton, New Zealand. Electronic address: marlon.m.reis@agresearch.co.nz.
² Dairy Foods Team, Food and Bio-based Products Group, AgResearch, Ruakura Research Centre, 10 Bisley Road, Hamilton, New Zealand.
³ Food Assurance and Meat Science Team, Food and Bio-based Products Group, AgResearch, Hopkirk Research Institute, Massey University, Corner University Ave and Library Road, Palmerston North, New Zealand.
⁴ Food Assurance and Meat Science Team, Food and Bio-based Products Group, AgResearch, Ruakura Research Centre, 10 Bisley Road, Hamilton, New Zealand.

PMID: 26624794
DOI: 10.1016/j.meatsci.2015.11.017

Abstract

Confinement odour was investigated. Volatiles were extracted directly from the pack, using solid phase microextraction and analysed by gas chromatography-mass spectrometry. Sensory evaluation and microbiological analysis of the meat surface were also performed. Commercial samples of vacuum packed lamb legs (n=85), from two meat processing plants, were kept for 7weeks at -1.5°C then at different regimes of temperature (-1.5 to +4°C) until 11, 12 or 13weeks. Persistent odour was observed in 66% of samples, confinement odour in 24% and no odour in 11%. Volatiles associated with confinement odour (3-methyl-butanal, 3-hydroxy-2-butanone and sulphur dioxide) corresponded with end/sub products of glucose fermentation and catabolism of amino acids by bacteria (all bacteria naturally found in meat and do not represent a risk to health). Confinement odour could indicate a stage at which the environment for bacteria growth is becoming favourable for the production of volatiles with strong odours that are noticed by the consumer.

Keywords: Bacterial growth; Confinement odour; GC–MS; SPME; Volatiles in vacuum packed lamb.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Food Packaging*
Food Storage*
Meat / analysis*
Odorants*
Sheep
Time Factors
Volatile Organic Compounds / chemistry*

Substances

Volatile Organic Compounds