Bacteria and Volatile Compounds Associated with Ground Beef Spoilage
作者： H.K. STUTZ , G.J. SILVERMAN , P. ANGELINI , R.E. LEVIN
DOI: 10.1111/J.1365-2621.1991.TB04721.X
关键词: Food spoilage 、 Dimethyl sulfide 、 Aroma 、 Food science 、 Dimethyl disulfide 、 Sulfur 、 Acetone 、 Chromatography 、 Bacteria 、 Odor 、 Chemistry
摘要: Ground beef (GB) samples were maintained in atmospheres of 2 or 18% oxygen. Similar putrid spoilage occurred at both concentrations, although the microflora differed. Two 10 isolates from fresh and spoiled GB, nonfluorescent pseudomonads, produced aromas but only 4 volatile compounds common when inoculated into sterile GB. A Moraxella isolate a pronounced estery, decayed vegetable odor while others straw, ammoniacal sour aroma. Differences apparently not characterized by individual rather concentration sulfur their ratio to other compound classes. Acetone, methyl ethyl ketone, dimethyl sulfide disulfide indexes microbial spoilage.
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