Open AccessVolatile Compounds Associated with Spoilage of Vacuum-Packaged Sliced Luncheon Meat by Brochothrix thermosphacta
Author(s) -
G. Stanley,
Kevin J. Shaw,
A. F. Egan
Publication year - 1981
Publication title -
applied and environmental microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.552
H-Index - 324
eISSN - 1070-6291
pISSN - 0099-2240
DOI - 10.1128/aem.41.3.816-818.1981
Subject(s) - acetoin , food spoilage , food science , diacetyl , vacuum packing , meat spoilage , chemistry , biology , bacteria , fermentation , genetics
By using gas chromatography-mass spectrometry, seven volatile compounds were identified in vacuum-packaged sliced corned beef spoiled byBrochothrix thermosphacta under aerobic conditions. Acetoin and diacetyl appeared to be of major sensory significance.
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