Wang Wu, Wang Yujing, Weng Peilin, Zhang Yixin, Peng Jiali, Ma Fei, Zhou Hui
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
Engineering Research Centre of the Ministry of Education for Agricultural Biochemicals, Hefei University of Technology, Hefei 230009, China.
Foods. 2025 Feb 28;14(5):832. doi: 10.3390/foods14050832.
Bacteria and endogenous enzymes generate volatile organic compounds (VOCs), which are posited to be the primary source of undesirable flavors in spoilt pork. Headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was employed to assess the fluctuations in VOC concentrations in pork stored under tray packaging at 6-8 °C for 10 days, while total volatile basic nitrogen (TVB-N) and total viable counts (TVCs) were used to determine the quality of the pork. During storage, TVCs steadily increased, reflecting the growth of spoilage-related microorganisms, while TVB-N levels surpassed the spoilage threshold early, indicating an acceleration of the degradation process. Nine VOCs associated with pork spoilage were found by partial least squares discriminant analysis (PLS-DA), fold change (FC), and -tests. The substances comprised ethyl acetate, acetoin, 3-methyl-1-butanol, 3-methylbutanal, 1-octen-3-ol, hexanal, vinyl acetate, 2-methylaziridine, and heptanal. A univariate linear regression analysis revealed a strong positive correlation ( < 0.001) between the gaseous total volatile basic nitrogen (G-TVBN) and the storage duration. Given that G-TVBN accurately reflects changes in pork freshness and the progression of spoilage, these results highlight the potential for dynamically monitoring the freshness and spoilage processes of pork.
细菌和内源性酶会产生挥发性有机化合物（VOCs），这些化合物被认为是变质猪肉中不良风味的主要来源。采用顶空固相微萃取-气相色谱-质谱联用技术（HS-SPME-GC-MS）评估托盘包装的猪肉在6-8℃下储存10天期间VOC浓度的波动情况，同时使用总挥发性盐基氮（TVB-N）和总活菌数（TVCs）来测定猪肉的品质。在储存过程中，TVCs稳步增加，反映出与腐败相关微生物的生长，而TVB-N水平早期就超过了腐败阈值，表明降解过程加速。通过偏最小二乘判别分析（PLS-DA）、倍数变化（FC）和t检验发现了9种与猪肉腐败相关的VOCs。这些物质包括乙酸乙酯、3-羟基-2-丁酮、3-甲基-1-丁醇、3-甲基丁醛、1-辛烯-3-醇、己醛、醋酸乙烯酯、2-甲基氮丙啶和庚醛。单变量线性回归分析显示气态总挥发性盐基氮（G-TVBN）与储存时间之间存在强正相关（<0.001）。鉴于G-TVBN能准确反映猪肉新鲜度的变化和腐败进程，这些结果凸显了动态监测猪肉新鲜度和腐败过程的潜力。
