TABLE 1.
Volatile organic compounds (VOCs) identified in meat and shrimp juices.
| VOCs | Controla |
CD 337 |
TAP 175 |
|||||||
| D1b | D2 | D4 | D7 | D1 | D2 | D4 | D7 | |||
| Shrimp | Ethanol | − | − | + | ++ | ++ | − | + | ++ | ++ |
| juice | Isobutyraldehyde | − | − | − | + | − | − | + | − | − |
| 3-Methylbutyraldehyde | − | + | ++ | +++ | + | + | ++ | ++ | + | |
| 2-Methylbutyraldehyde | − | + | ++ | ++ | − | + | ++ | ++ | − | |
| Acetoin | − | − | − | − | + | − | − | − | − | |
| 3-Methyl-1-butanol | − | − | − | + | ++ | − | − | − | + | |
| 2-Ethyl-1-hexanol | − | − | − | − | − | − | − | − | − | |
| Meat | Ethanol | − | − | − | + | + | − | − | + | ++ |
| juice | Isobutyraldehyde | − | − | − | − | − | − | − | − | − |
| 3-Methylbutyraldehyde | − | − | − | − | − | − | − | − | − | |
| 2-Methylbutyraldehyde | − | − | − | − | − | − | − | − | − | |
| Acetoin | − | − | − | + | + | − | − | + | ++ | |
| 3-Methyl-1-butanol | − | − | − | − | − | − | − | − | − | |
| 2-Ethyl-1-hexanol | + | + | + | + | + | + | + | + | + | |
aValues were obtained from non-inoculated juices incubated at 8°C for 0, 1, 2, 4, and 7 days. bIn juices inoculated with Brochothrix thermosphacta CD 337 or TAP 175, values are given after 1, 2, 4, and 7 days of growth at 8°C.