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Volatile compounds associated with the spoilage of normal and high pH vacuum‐packed pork
Author(s) -
Edwards Robert A.,
Dainty Richard H.
Publication year - 1987
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740380110
Subject(s) - food spoilage , chemistry , food science , meat spoilage , lactic acid , bacteria , sulfur , gas chromatography , chromatography , biology , organic chemistry , genetics
Pork of normal (5.5–5.6) and high (6.3–6.6) pH was stored in vacuum packs at 5°C until spoiled. At spoilage the bacterial flora of the normal pH meat was dominated by lactic acid bacteria, that of the high pH meat by Gram‐negative organisms. Volatile compounds in the packs were analysed by a headspace entrainment technique and gas chromatography‐mass spectrometry. Major differences between the two types of meat were confined mainly to a series of sulphur‐containing compounds which were more numerous, and present in higher concentrations, in the headspaces above high pH meat.