Han Mengjiao, Gu Qianhui, Al-Dalali Sam, Chen Conggui, Xu Baocai, Li Peijun
China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
Anhui Wangxiaolu Network Technology Company Limited, Chuzhou 239064, China.
Meat Sci. 2025 Nov;229:109914. doi: 10.1016/j.meatsci.2025.109914. Epub 2025 Jul 18.
This study aimed to investigate the change of volatile organic compounds (VOCs) in fresh beef sausages during refrigerated storage and assess the relationship between VOC levels and microbial population. Forty-one VOCs were detected using headspace solid-phase microextraction coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS). The results of the 16S rDNA amplicon sequencing indicated that the spoilage bacteria predominated were Brochothrix and Serratia. Acetoin, hexanal and 1-octen-3-ol were significantly positively related to Brochothrix (Mantel's r = 0.95, p = 0.017) and Serratia (Mantel's r = 0.81, p = 0.024) levels. As the key VOCs, these three compounds may serve as spoiling indicators for tray-packed fresh beef sausages. This study elucidates the production of VOCs by microbial roles in fresh beef sausages and offers insights for prolonging the shelf life.
本研究旨在探究冷藏储存期间新鲜牛肉香肠中挥发性有机化合物（VOCs）的变化，并评估VOC水平与微生物群落之间的关系。采用顶空固相微萃取结合气相色谱-嗅觉测定-质谱联用仪（GC-O-MS）检测到41种VOCs。16S rDNA扩增子测序结果表明，主要的腐败菌是热杀索丝菌和沙雷氏菌。乙偶姻、己醛和1-辛烯-3-醇与热杀索丝菌（Mantel氏相关系数r = 0.95，p = 0.017）和沙雷氏菌（Mantel氏相关系数r = 0.81，p = 0.024）的水平呈显著正相关。作为关键的VOCs，这三种化合物可作为托盘包装新鲜牛肉香肠的腐败指标。本研究阐明了新鲜牛肉香肠中微生物作用产生VOCs的情况，并为延长货架期提供了见解。
