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A comparative qualitative study of the profile of volatile organic compounds associated with Salmonella contamination of packaged aged and fresh beef by HS-SPME/GC-MS

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Abstract

Vacuum packaged beef strip-loins (fresh and aged) were repackaged on polystyrene trays and over-wrapped with food grade cling film for the storage study. Several volatile compounds such as 3-methyl-1-butanol, 2,3-butanedione, 2-butanone, 3-hydroxy-2-butanone, acetic acid and a few hydrocarbons were detected in the headspace of these tray packaged fresh and aged beef strip loins both in the control and Salmonella typhimurium inoculated samples, in varying concentrations. These compounds were identified using manual headspace solid-phase microextraction (HS-SPME) in combination with gas chromatography/mass spectrometry (GC-MS) over a storage period of 4 days and samples were incubated at 20°C. No naturally occurring Salmonella was present in the control samples. Hexanal (r = 0.99), carbon dioxide (r = 0.98), 3-hydroxy-2-butanone (r = 0.93) and 2-methyl propane (r = 0.95) showed positive correlations with Salmonella population for fresh beef samples. In aged beef samples, 3-methyl-1-butanol (r = 0.99), 3-hydroxy-2-butanone (r = 0.98), carbon dioxide (r = 0.98) and acetic acid (r = 0.86) showed similar trends. In fresh beef samples, F values were significant at p < 0.05 for 3-hydroxy-2-butanone and for carbon dioxide with storage time for fresh beef samples; they were significant for 3-hydroxy-2-butanone, acetic acid and carbon dioxide for aged beef samples.

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Acknowledgment

The authors would like to express their profound gratitude to the United States Department of Agriculture-Cooperative State Research, Education and Extension Service (USDA-CSREES) for their financial support for this research.

This work was conducted at North Dakota State University, USA.

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Authors and Affiliations

  1. Department of Agricultural and Biosystems Engineering, North Dakota State University, Fargo, ND, 58105, USA

    Paramita Bhattacharjee, Suranjan Panigrahi & Dongqing Lin

  2. Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, 700 032, West-Bengal, India

    Paramita Bhattacharjee

  3. Department of Electrical and Computer Engineering Technology, Purdue University, 2443 Kestarl Blvd Apt B, West Lafayette, IN, 47907, USA

    Suranjan Panigrahi

  4. Department of Veterinary and Microbiological Sciences, NDSU, Fargo, ND, 58105, USA

    Catherine M. Logue & Julie S. Sherwood

  5. Information Technology Services, NDSU, Fargo, ND, 58105, USA

    Curt Doetkott

  6. Department of Animal and Range Sciences, NDSU, Fargo, ND, 58105, USA

    Martin Marchello

Authors
  1. Paramita Bhattacharjee
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  2. Suranjan Panigrahi
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  3. Dongqing Lin
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  4. Catherine M. Logue
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  5. Julie S. Sherwood
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  6. Curt Doetkott
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  7. Martin Marchello
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Corresponding author

Correspondence to Suranjan Panigrahi.

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Classification: Muscle Foods

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Bhattacharjee, P., Panigrahi, S., Lin, D. et al. A comparative qualitative study of the profile of volatile organic compounds associated with Salmonella contamination of packaged aged and fresh beef by HS-SPME/GC-MS. J Food Sci Technol 48, 1–13 (2011). https://doi.org/10.1007/s13197-010-0138-6

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  • DOI: https://doi.org/10.1007/s13197-010-0138-6

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