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INFLUENCE OF BACTERIA ON THE CARBONYL COMPOUNDS OF GROUND PORCINE MUSCLE
Author(s) -
BOTHAST R. J.,
KELLY R. F.,
GRAHAM PAUL P.
Publication year - 1973
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1973.tb02779.x
Subject(s) - pseudomonas fluorescens , chemistry , staphylococcus aureus , bacteria , incubation , food science , biochemistry , biology , genetics
Quantitative data were obtained for total carbonyls, total monocarbonyls, methyl ketones, saturated aldehydes, 2‐enals and 2,4dienals from fresh, reduced surface flora (Dip) and inoculated muscle samples incubated at the optimal growth temperature of the respective bacteria. Individual monocarbonyl compounds were identified by thin‐layer and gas liquid chromatography. Micrococcus cryophilus, Pseudomonas fluorescens and Staphylococcus aureus decreased total carbonyls by 57, 18 and 43%, respectively, and total monocarbonyls by 53, 20 and 33%, respectively. Pediococcus cerevisiae increased the total carbonyl and total monocarbonyl content by 70 and 71%. Concentrations of carbonyls in the control samples were directly related to temperature of incubation. Methyl ketones, saturated aldehydes, 2‐enals and 2,4dienals were decreased by M. cryophilus, Ps. fluorescens and S. aureus but each monocarbonyl class was increased by P. cerevisiae.