Abstract
A methodology was developed to measure volatile organic compounds (VOCs) in a non-destructive way inside modified atmosphere packaged (MAP) poultry (chicken fillets) samples stored at 4 °C. To achieve this, a solid-phase microextraction (SPME) fiber was inserted in the headspace of the package and was later desorbed within a heated injector coupled with a selected ion flow tube mass spectrometer (SIFT-MS). As this technique is not stand-alone, it was calibrated on the same matrix using online SIFT-MS measurements and headspace thermal desorption gas chromatography (HS-TD-GC-MS) with internal standard calibration. A total of eight compounds were successfully monitored within the same samples over a storage period of 15 days. Ethanol and dimethyl sulfide presented the highest overall increase with large variations between the samples, while a clear increase was observed for 2-propanol, 2-butanone, and 3-methylbutanal by the end of shelf life. Our method provides a fast (analysis time < 5 min) non-destructive alternative for VOC measurements within modified atmosphere packaged products at refrigerated conditions. This approach can be useful to determine potential biomarkers at real storage conditions of packaged food prior to the moment of consumption.
Similar content being viewed by others
References
Ahn DU, Jo C, Olson DG (1999) Headspace oxygen in sample vials affects volatiles production of meat during the automated purge-and-trap/GC analyses. J Agric Food Chem 47:2776–2781. https://doi.org/10.1021/jf990137c
Alexandrakis D, Brunton NP, Downey G, Scannell AGM (2012) Identification of spoilage marker metabolites in Irish chicken breast muscle using HPLC, GC-MS coupled with SPME and traditional chemical techniques. Food Bioprocess Technol 5:1917–1923. https://doi.org/10.1007/s11947-010-0500-8
Arvanitoyannis IS, Stratakos AC (2012) Application of modified atmosphere packaging and active/smart technologies to red meat and poultry: a review. Food Bioprocess Technol 5:1423–1446. https://doi.org/10.1007/s11947-012-0803-z
Balamatsia C, Patsias A, Kontominas M, Savvaidis I (2007) Possible role of volatile amines as quality-indicating metabolites in modified atmosphere-packaged chicken fillets: correlation with microbiological and sensory attributes. Food Chem 104:1622–1628. https://doi.org/10.1016/j.foodchem.2007.03.013
Carrapiso AI, Noseda B, García C et al (2015) SIFT-MS analysis of Iberian hams from pigs reared under different conditions. Meat Sci 104:8–13. https://doi.org/10.1016/j.meatsci.2015.01.012
Casaburi A, Piombino P, Nychas GJ et al (2015) Bacterial populations and the volatilome associated to meat spoilage. Food Microbiol 45:83–102. https://doi.org/10.1016/j.fm.2014.02.002
Chouliara E, Karatapanis A, Savvaidis IN, Kontominas MG (2007) Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4°C. Food Microbiol 24:607–617. https://doi.org/10.1016/j.fm.2006.12.005
Demeestere K, Dewulf J, De Roo K et al (2008) Quality control in quantification of volatile organic compounds analysed by thermal desorption–gas chromatography–mass spectrometry. J Chromatogr A 1186:348–357. https://doi.org/10.1016/j.chroma.2007.11.036
Do DH, Van Langenhove H, Chigbo SI et al (2014) Exposure to volatile organic compounds: comparison among different transportation modes. Atmos Environ 94:53–62. https://doi.org/10.1016/j.atmosenv.2014.05.019
Do DH, Walgraeve C, Amare AN et al (2015) Airborne volatile organic compounds in urban and industrial locations in four developing countries. Atmos Environ 119:330–338. https://doi.org/10.1016/j.atmosenv.2015.08.065
Eilamo M, Kinnunen A, Kala KL et al (1998) Effects of packaging and storage conditions on volatile compounds in gas-packed poultry meat effects of packaging and storage conditions on volatile compounds in gas-packed poultry meat. Food Addit Contam 15(2):217–228. https://doi.org/10.1080/02652039809374633
Flores M, Olivares A, Dryahina K, Spanel P (2013) Real time detection of aroma compounds in meat and meat products by SIFT-MS and comparison to conventional techniques (SPME-GC-MS). Curr Anal Chem 9:622–630. https://doi.org/10.2174/15734110113099990027
Franke C, Beauchamp J (2017) Real-time detection of volatiles released during meat spoilage: a case study of modified atmosphere-packaged chicken breast fillets inoculated with Br. thermosphacta. Food Anal Methods 10:310–319. https://doi.org/10.1007/s12161-016-0585-4
Klein D, Maurer S, Herbert U et al (2017) Detection of volatile organic compounds arising from chicken breast filets under modified atmosphere packaging using TD-GC/MS. Food Anal Methods. https://doi.org/10.1007/s12161-017-0978-z
Leroy F, Vasilopoulos C, Van Hemelryck S et al (2009) Volatile analysis of spoiled, artisan-type, modified-atmosphere-packaged cooked ham stored under different temperatures. Food Microbiol 26:94–102. https://doi.org/10.1016/j.fm.2008.08.005
Lorenzo JM (2014) Influence of the type of fiber coating and extraction time on foal dry-cured loin volatile compounds extracted by solid-phase microextraction (SPME). Meat Sci 96:179–186. https://doi.org/10.1016/j.meatsci.2013.06.017
Lovestead TM, Bruno TJ (2010) Detection of poultry spoilage markers from headspace analysis with cryoadsorption on a short alumina PLOT column. Food Chem 121:1274–1282. https://doi.org/10.1016/j.foodchem.2010.01.044
Mayr D, Margesin R, Schinner F, Märk T (2003) Detection of the spoiling of meat using PTR–MS. Int J Mass Spectrom 223–224:229–235. https://doi.org/10.1016/S1387-3806(02)00793-5
Meredith H, Valdramidis V, Rotabakk BT et al (2014) Effect of different modified atmospheric packaging (MAP) gaseous combinations on campylobacter and the shelf-life of chilled poultry fillets. Food Microbiol 44:196–203. https://doi.org/10.1016/j.fm.2014.06.005
Met A, Şahin Yeşilçubuk N (2017) Comparison of two volatile sampling techniques based on different loading factors in determination of volatile organic compounds released from spoiled raw beef. Food Anal Methods. https://doi.org/10.1007/s12161-017-0805-6
Mikš-Krajnik M, Yoon Y-J, Yuk H-G (2015) Detection of volatile organic compounds as markers of chicken breast spoilage using HS-SPME-GC/MS-FASST. Food Sci Biotechnol 24:361–372. https://doi.org/10.1007/s10068-015-0048-5
Noseda B, Ragaert P, Pauwels D et al (2010) Validation of selective ion flow tube mass spectrometry for fast quantification of volatile bases produced on atlantic cod (gadus morhua). J Agric Food Chem 58:5213–5219. https://doi.org/10.1021/jf904129j
Noseda B, Goethals J, De Smedt L et al (2012a) Effect of O(2)-CO(2) enriched atmospheres on microbiological growth and volatile metabolite production in packaged cooked peeled gray shrimp (Crangon crangon). Int J Food Microbiol 160:65–75. https://doi.org/10.1016/j.ijfoodmicro.2012.09.018
Noseda B, Islam MT, Eriksson M et al (2012b) Microbiological spoilage of vacuum and modified atmosphere packaged Vietnamese Pangasius hypophthalmus fillets. Food Microbiol 30:408–419. https://doi.org/10.1016/j.fm.2011.12.025
Nychas G-JE, Skandamis PN, Tassou CC, Koutsoumanis KP (2008) Meat spoilage during distribution. Meat Sci 78:77–89. https://doi.org/10.1016/j.meatsci.2007.06.020
Olivares A, Dryahina K, Navarro L, Smith D (2010) Selected ion flow tube-mass spectrometry for absolute quantification of aroma compounds in the headspace of dry fermented sausages Patrik S pane. Anal Chem 82:5819–5829
Olivares A, Dryahina K, Navarro JL et al (2011) SE-GC-MS versus selected ion flow tube mass spectrometry (SIFT-MS) analyses for the study of volatile compound generation and oxidation status during dry fermented sausage processing. J Agric Food Chem 59:1931–1938. https://doi.org/10.1021/jf104281a
Olivares A, Dryahina K, Spaněl P, Flores M (2012) Rapid detection of lipid oxidation in beef muscle packed under modified atmosphere by measuring volatile organic compounds using SIFT-MS. Food Chem 135:1801–1808. https://doi.org/10.1016/j.foodchem.2012.06.075
Pothakos V, Nyambi C, Zhang B-Y et al (2014) Spoilage potential of psychrotrophic lactic acid bacteria (LAB) species: Leuconostoc gelidum subsp. gasicomitatum and Lactococcus piscium, on sweet bell pepper (SBP) simulation medium under different gas compositions. Int J Food Microbiol 178:120–129. https://doi.org/10.1016/j.ijfoodmicro.2014.03.012
Pothakos V, Devlieghere F, Villani F et al (2015) Lactic acid bacteria and their controversial role in fresh meat spoilage. Meat Sci 109:66–74. https://doi.org/10.1016/j.meatsci.2015.04.014
Rajamäki T, Alakomi H-L, Ritvanen T et al (2006) Application of an electronic nose for quality assessment of modified atmosphere packaged poultry meat. Food Control 17:5–13. https://doi.org/10.1016/j.foodcont.2004.08.002
Risticevic S, Lord H, Górecki T, et al (2010) Protocol for solid-phase microextraction method development. Nat Protoc 5:122–139. https://doi.org/10.1038/nprot.2009.179
Senter SD, Arnold JW, Chew V (2000) APC values and volatile compounds formed in commercially processed, raw chicken parts during storage at 4 and 13 oC and under simulated temperature abuse conditions. J Sci Food Agric 80:1559–1564. https://doi.org/10.1002/1097-0010(200008)80:10<1559::AID-JSFA686>3.0.CO;2-8
Soncin S, Chiesa LM, Cantoni C, Biondi P a. (2007) Preliminary study of the volatile fraction in the raw meat of pork, duck and goose. J Food Compos Anal 20:436–439. https://doi.org/10.1016/j.jfca.2006.09.001
Španěl P, Van Doren JM, Smith D (2002) A selected ion flow tube study of the reactions of H3O+, NO+, and O2+ with saturated and unsaturated aldehydes and subsequent hydration of the product ions. Int J Mass Spectrom 213:163–176. https://doi.org/10.1016/S1387-3806(01)00531-0
Tománková J, Borilová G, Steinhauserová I, Las LG (2012) Volatile organic compounds as biomarkers of the freshness of poultry meat packaged in a modified atmosphere. Czech J Food Sci 30:395–403
Von Wright A, Axelsson L (2011) Lactic acid bacteria: an introduction. Lact Acid Bact Microbiol Funct Asp 1–16. https://doi.org/10.1201/b11503-2
Zhang B-Y, Samapundo S, Pothakos V et al (2013) Effect of atmospheres combining high oxygen and carbon dioxide levels on microbial spoilage and sensory quality of fresh-cut pineapple. Postharvest Biol Technol 86:73–84. https://doi.org/10.1016/j.postharvbio.2013.06.019
Funding
This work was supported by the Flanders Innovation & Entrepreneurship agency (VLAIO), within the framework of CheckPack project.
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of Interest
Angelos-Gerasimos Ioannidis declares that he has no conflict of interest. Christophe Walgraeve declares that he has no conflict of interest. Mike Vanderroost declares that he has no conflict of interest. Herman Van Langenhove declares that he has no conflict of interest. Frank Devlieghere declares that he has no conflict of interest. Bruno De Meulenaer declares that he has no conflict of interest.
Ethical Approval
This article does not contain any studies with human or animal subjects performed by any of the authors.
Informed Consent
Informed consent was not applicable for this study.
Rights and permissions
About this article
Cite this article
Ioannidis, AG., Walgraeve, C., Vanderroost, M. et al. Non-Destructive Measurement of Volatile Organic Compounds in Modified Atmosphere Packaged Poultry Using SPME-SIFT-MS in Tandem with Headspace TD-GC-MS. Food Anal. Methods 11, 848–861 (2018). https://doi.org/10.1007/s12161-017-1061-5
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s12161-017-1061-5