Comparison of Volatiles Produced by Selected Pseudomonads on Chicken Skin |
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| Authors: | E. V. BOWMAN L. R. FREEMAN D. W. LATER M. L. LEE |
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| Affiliation: | Author Freeman is with the Dept. of Food Science &Nutrition and Authors Later and Lee are with the Dept. of Chemistry, Brigham Young Univ., Provo, Utah, 84602. Author Bowman, formerly with Brigham Young Univ., is now with Continental Flavors, Brea, CA 92621. |
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| Abstract: | Four pseudomonad cultures (one P. putida, one nonpigmented, and two P. fluorescens) were isolated from spoiled chicken breasts held at 2–6°C for 14 days. Each culture was grown on psychrotroph-free chicken skin for 14 days at 2–6°C. The volatiles produced by each organism were separated by high-resolution gas chromatography and identified by mass spectrometry. Some of the more significant volatile spoilage compounds produced by these microorganisms were sulfur-containing, e.g. methanethiol, dimethyl sulfide, propylene sulfide, and dimethyl disulfide. |
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