| dc.contributor.author |
Argyri, AA |
en |
| dc.contributor.author |
Doulgeraki, AI |
en |
| dc.contributor.author |
Blana, VA |
en |
| dc.contributor.author |
Panagou, EZ |
en |
| dc.contributor.author |
Nychas, GJE |
en |
| dc.date.accessioned |
2014-06-06T06:51:25Z |
|
| dc.date.available |
2014-06-06T06:51:25Z |
|
| dc.date.issued |
2011 |
en |
| dc.identifier.issn |
01681605 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.ijfoodmicro.2011.07.010 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/5505 |
|
| dc.subject |
Active packaging |
en |
| dc.subject |
Bioinformatics |
en |
| dc.subject |
Essential oil |
en |
| dc.subject |
HPLC |
en |
| dc.subject |
Meat spoilage |
en |
| dc.subject |
Metabolomics |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
Brochothrix thermosphacta |
en |
| dc.subject.other |
controlled study |
en |
| dc.subject.other |
discriminant analysis |
en |
| dc.subject.other |
Enterobacteriaceae |
en |
| dc.subject.other |
food packaging |
en |
| dc.subject.other |
food quality |
en |
| dc.subject.other |
food spoilage |
en |
| dc.subject.other |
food storage |
en |
| dc.subject.other |
high performance liquid chromatography |
en |
| dc.subject.other |
lactic acid bacterium |
en |
| dc.subject.other |
meat |
en |
| dc.subject.other |
modified atmosphere packaging |
en |
| dc.subject.other |
pH measurement |
en |
| dc.subject.other |
principal component analysis |
en |
| dc.subject.other |
Pseudomonas |
en |
| dc.subject.other |
Animals |
en |
| dc.subject.other |
Bacteria |
en |
| dc.subject.other |
Cattle |
en |
| dc.subject.other |
Chromatography, High Pressure Liquid |
en |
| dc.subject.other |
Colony Count, Microbial |
en |
| dc.subject.other |
Food Microbiology |
en |
| dc.subject.other |
Food Packaging |
en |
| dc.subject.other |
Food Preservation |
en |
| dc.subject.other |
Humans |
en |
| dc.subject.other |
Hydrogen-Ion Concentration |
en |
| dc.subject.other |
Meat |
en |
| dc.subject.other |
Oils, Volatile |
en |
| dc.subject.other |
Origanum |
en |
| dc.subject.other |
Plant Extracts |
en |
| dc.subject.other |
Temperature |
en |
| dc.subject.other |
Yeasts |
en |
| dc.subject.other |
Brochothrix thermosphacta |
en |
| dc.subject.other |
Enterobacteriaceae |
en |
| dc.subject.other |
Origanum |
en |
| dc.subject.other |
Pseudomonas |
en |
| dc.title |
Potential of a simple HPLC-based approach for the identification of the spoilage status of minced beef stored at various temperatures and packaging systems |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.ijfoodmicro.2011.07.010 |
en |
| heal.publicationDate |
2011 |
en |
| heal.abstract |
The shelf life of minced beef stored (i) aerobically, (ii) under modified atmosphere packaging (MAP), and (iii) under MAP with oregano essential oil (MAP/OEO) at 0, 5, 10, and 15 °C was investigated. The microbial association of meat and the temporal biochemical changes were monitored. Microbiological analyses, including total viable counts (TVC), Pseudomonas spp., Brochothrix thermosphacta, lactic acid bacteria, Enterobacteriaceae, and yeasts/moulds, were undertaken, in parallel with sensory assessment, pH measurement and HPLC analysis of the organic acid profiles. Spectral data collected by HPLC were subjected to statistical analysis, including principal component analysis (PCA) and factorial discriminant analysis (FDA). This revealed qualitative discrimination of the samples based on their spoilage status. Partial least squares regression (PLS-R) was used to evaluate quantitative predictions of TVC, Pseudomonas spp., Br. thermosphacta, lactic acid bacteria, Enterobacteriaceae, and yeasts/moulds. Overall, the HPLC analysis of organic acids, was found to be a potential method to evaluate the spoilage and microbial status of a meat sample regardless of the storage conditions. This could be a very useful tool for monitoring the quality of meat batches during transportation and storage in the meat food chain. © 2011 Elsevier B.V. |
en |
| heal.journalName |
International Journal of Food Microbiology |
en |
| dc.identifier.issue |
1 |
en |
| dc.identifier.volume |
150 |
en |
| dc.identifier.doi |
10.1016/j.ijfoodmicro.2011.07.010 |
en |
| dc.identifier.spage |
25 |
en |
| dc.identifier.epage |
33 |
en |