The short shelf-life of seafood – caused by microbial spoilage – often requires modified atmospheric packaging (MAP) solutions to extend the shelf-life of the product. Through the identification and tracking of common volatile organic compounds (VOCs) evolved during microbial metabolism, it is possible that more intelligent packaging solutions could be designed. However, the complexity of microbial spoilage and its related VOC evolution processes, requires the simultaneous analysis of multiple VOCs during storage.
Researchers at the University of Ghent have recently published investigations into the identification of VOC spoilage indicators for Atlantic cod and brown shrimp stored under various modified atmospheres. Selected Ion Flow Tube Mass Spectrometry (SIFT-MS) was used for rapid quantification of diverse VOCs direct from the packaging headspace. Multivariate statistical analysis was applied to results from SIFT-MS, sensory and microbiological testing, for the identification of marker VOCs that corresponding to microbial spoilage.
For more information on the findings of this investigation, access the paper here
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