Volatile Compounds Associated with Spoilage of Vacuum-Packaged Sliced Luncheon Meat by Brochothrix thermosphacta
By using gas chromatography-mass spectrometry, seven volatile compounds were identified in vacuum-packaged sliced corned beef spoiled by Brochothrix thermosphacta under aerobic conditions. Acetoin and diacetyl appeared to be of major sensory significance.
Guardado en:
| Publicado en: | Appl Environ Microbiol |
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| Autores principales: | , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
American Society for Microbiology (ASM)
1981
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC243779/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16345740/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.41.3.816-818.1981 |
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