Document Detail

Chemical/biochemical detection of spoilage.
MedLine Citation:
PMID:  8913807     Owner:  NLM     Status:  MEDLINE    
Although sensory and/or microbiological analyses are widely relied on when assigning shelf-life of foods or trouble shooting problems with spoilage under storage, they do have drawbacks. Delay in obtaining results is one of them. The expense of the expert panels required to obtain meaningful sensory evaluations is another, while spoilage is not always of microbial origin. Even when it is, there are an increasing number of situations, including that of meats and fish packaged in modified atmospheres, where the relationships between microbial growth and spoilage onset is poorly defined. Chemical analysis has long been recognized as a means of circumventing at least some of the drawbacks and its potential is reviewed below. From the data presented it can be concluded that chemical characterization of spoilage processes is presently of most value in trouble shooting i.e. establishing the causes of spoilage. Its value in assigning total or remaining shelf-life requires more knowledge of the chemical processes leading to reduced acceptability/spoilage and of their correlations with sensory and microbiological changes.
R H Dainty
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Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  International journal of food microbiology     Volume:  33     ISSN:  0168-1605     ISO Abbreviation:  Int. J. Food Microbiol.     Publication Date:  1996 Nov 
Date Detail:
Created Date:  1997-01-02     Completed Date:  1997-01-02     Revised Date:  2005-11-16    
Medline Journal Info:
Nlm Unique ID:  8412849     Medline TA:  Int J Food Microbiol     Country:  NETHERLANDS    
Other Details:
Languages:  eng     Pagination:  19-33     Citation Subset:  IM    
MATFORSK, Norwegian Food Research Institute, Aas, Norway.
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MeSH Terms
Amines / metabolism
Fatty Acids, Volatile / analysis
Food Microbiology*
Glucose / metabolism
Reg. No./Substance:
0/Amines; 0/Fatty Acids, Volatile; 50-99-7/Glucose

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