Casaburi Annalisa, Piombino Paola, Nychas George-John, Villani Francesco, Ercolini Danilo
Department of Food and Agricultural Sciences, University of Naples Federico II, Portici, Italy.
School of Food Science, Biotechnology and Development, Department of Food Science and Human Nutrition, Lab of Microbiology and Biotechnology of Foods, Agricultural University of Athens, Athens, Greece.
Food Microbiol. 2015 Feb;45(Pt A):83-102. doi: 10.1016/j.fm.2014.02.002. Epub 2014 Feb 22.
Microbial spoilage of meat is a complex event to which many different bacterial populations can contribute depending on the temperature of storage and packaging conditions. The spoilage can derive from microbial development and consumption of meat nutrients by bacteria with a consequent release of undesired metabolites. The volatile organic compounds (VOCs) that are generated during meat storage can have an olfactory impact and can lead to rejection of the product when their concentration increase significantly as a result of microbial development. The VOCs most commonly identified in meat during storage include alcohols, aldehydes, ketones, fatty acids, esters and sulfur compounds. In this review, the VOCs found in fresh meat during storage in specific conditions are described together with the possible bacterial populations responsible of their production. In addition, on the basis of the data available in the literature, the sensory impact of the VOCs and their dynamics during storage is discussed to highlight their possible contribution to the spoilage of meat.
肉类的微生物腐败是一个复杂的过程，取决于储存温度和包装条件，许多不同的细菌种群都可能导致这种情况。腐败可能源于微生物的生长以及细菌对肉类营养成分的消耗，随之释放出不良代谢产物。肉类储存过程中产生的挥发性有机化合物（VOCs）会产生嗅觉影响，当由于微生物生长导致其浓度显著增加时，可能会导致产品被拒收。在肉类储存期间最常鉴定出的VOCs包括醇类、醛类、酮类、脂肪酸、酯类和含硫化合物。在这篇综述中，描述了在特定条件下储存新鲜肉类过程中发现的VOCs，以及可能产生这些物质的细菌种群。此外，根据文献中的现有数据，讨论了VOCs的感官影响及其在储存过程中的动态变化，以突出它们对肉类腐败可能产生的影响。
