title: Characterization of volatile metabolites associated with confinement odour during the shelf-life of vacuum packed lamb meat under different storage conditions.
abstract: Confinement odour was investigated. Volatiles were extracted directly from the pack, using solid phase microextraction and analysed by gas chromatography-mass spectrometry. Sensory evaluation and microbiological analysis of the meat surface were also performed. Commercial samples of vacuum packed lamb legs (n=85), from two meat processing plants, were kept for 7weeks at -1.5°C then at different regimes of temperature (-1.5 to +4°C) until 11, 12 or 13weeks. Persistent odour was observed in 66% of samples, confinement odour in 24% and no odour in 11%. Volatiles associated with confinement odour (3-methyl-butanal, 3-hydroxy-2-butanone and sulphur dioxide) corresponded with end/sub products of glucose fermentation and catabolism of amino acids by bacteria (all bacteria naturally found in meat and do not represent a risk to health). Confinement odour could indicate a stage at which the environment for bacteria growth is becoming favourable for the production of volatiles with strong odours that are noticed by the consumer.
authors.affiliation: Food Assurance and Meat Science Team, Food and Bio-based Products Group, AgResearch, Ruakura Research Centre, 10 Bisley Road, Hamilton, New Zealand. Electronic address: marlon.m.reis@agresearch.co.nz.
authors.forename: Marlon M
authors.initials: MM
authors.lastname: Reis
authors.affiliation: Dairy Foods Team, Food and Bio-based Products Group, AgResearch, Ruakura Research Centre, 10 Bisley Road, Hamilton, New Zealand.
authors.forename: Mariza G
authors.initials: MG
authors.lastname: Reis
authors.affiliation: Food Assurance and Meat Science Team, Food and Bio-based Products Group, AgResearch, Hopkirk Research Institute, Massey University, Corner University Ave and Library Road, Palmerston North, New Zealand.
authors.forename: John
authors.initials: J
authors.lastname: Mills
authors.affiliation: Food Assurance and Meat Science Team, Food and Bio-based Products Group, AgResearch, Ruakura Research Centre, 10 Bisley Road, Hamilton, New Zealand.
authors.forename: Colleen
authors.initials: C
authors.lastname: Ross
authors.affiliation: Food Assurance and Meat Science Team, Food and Bio-based Products Group, AgResearch, Hopkirk Research Institute, Massey University, Corner University Ave and Library Road, Palmerston North, New Zealand.
authors.forename: Gale
authors.initials: G
authors.lastname: Brightwell
mesh_terms: D000818:Animals; D018857:Food Packaging; D061353:Food Storage; D008460:Meat / Q000032:analysis*; D009812:Odorants; D012756:Sheep; D013997:Time Factors; D055549:Volatile Organic Compounds / Q000737:chemistry*
chemical_list: D055549:Volatile Organic Compounds
keywords: Bacterial growth; Confinement odour; GC–MS; SPME; Volatiles in vacuum packed lamb