Application of a path-modelling approach for deciphering causality relationships between microbiota, volatile organic compounds and off-odour profiles during meat spoilage

نویسندگان

چکیده

Microbiological spoilage of meat is considered as a process which involves mainly bacterial metabolism leading to degradation sensory qualities. Studying requires the collection different types experimental data encompassing microbiological, physicochemical and sensorial measurements. Within this framework, objective herein was carry out multiblock path modelling workflow decipher causality relationships between spoilage-related responses: composition microbiota, volatilome off-odour profiles. Analyses were performed with Path-ComDim approach on large-scale dataset collected fresh turkey sausages. This enabled quantify importance determined priori each type responses well identify important involved in spoilage, then validate assumptions. Results very promising: integration confirmed quantified blocks, exhibiting dynamical nature characterized by evolution profiles caused production volatile organic compounds such ethanol or ethyl acetate. possibly associated several species like Lactococcus piscium, Leuconostoc gelidum, Psychrobacter sp. Latilactobacillus fuchuensis. Likewise, acetoin diacetyl highlighted. The illustrated here can be applied other heterogeneous datasets pathway scenarios represents promising key tool for deciphering complex biological phenomena.

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ژورنال

عنوان ژورنال: International Journal of Food Microbiology

سال: 2021

ISSN: ['1879-3460', '0168-1605']

DOI: https://doi.org/10.1016/j.ijfoodmicro.2021.109208