Time evolution in the function of mild preservation technologies and relevant statistical analysis.

What is it about?

Volatile organic compound (VOC) composition from ready-to-cook tuna fish-burgers, prepared with and without a protective microbial strain (Lactobacillus paracasei) and/or stored with modified atmosphere packaging (MAP, 5% O2 and 95% CO2), were extracted by headspace solid-phase microextraction and analyzed by gas chromatography-mass spectrometry (HS-SPME-GC-MS) during the burger shelf-life. The collected data showed volatile composition profiles in function of the mild preservation technologies employed and the storage time. Furthermore, statistical data treatment (principal component analysis and Pearson’s coefficients) highlighted differences among samples and positive/negative correlations during the storage time.

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Why is it important?

Value of the data
VOCs data give an insight on the effects of mild preservation technology and storage time on perishable foods
It has been demonstrated that volatolomics has the potential to improve the control quality of processed fresh food
A HS-SPME-GC-MS method to evaluate the volatile composition of tuna fish burgers has been described in details
HS-SPME-GC-MS can be used for fingerprinting analysis
Effect of modified atmosphere packaging (MAP, 5% O2 and 95% CO2) and or/protective microbial strain (Lactobacillus paracasei) on the volatile organic components on ready-to-cook fish burger