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10.1016/j.foodchem.2019.03.083
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Título: | Head-space gas chromatography coupled to mass spectrometry for the assessment of the contamination of mayonnaise by yeasts |
Fecha de publicación: | 15-ago-2019 |
Editorial: | Elsevier B.V. |
Cita bibliográfica: | Food Chemistry, 2019, Volumen 289, Paginas 461-467. |
ISSN: | 0308-8146 |
Materias relacionadas: | CDU::5 - Ciencias puras y naturales::54 - Química::543 - Química analítica |
Palabras clave: | Gas chromatography Mass spectrometry Mayonnaise Yeast determination Chemometrics |
Resumen: | Head-space (HS) gas chromatography (GC) coupled to mass spectrometry (MS) is proposed for the assessment of the contamination of mayonnaise as an alternative to plate counting, which is the technique commonly used for evaluating microbial contamination. More specifically, this method was applied in the detection of Candida metapsilosis and Zygosaccharomyces bailii, both of great importance in term of food spoilage since they are resistant to many of the common methods of food preservation. Different chemometric models were investigated using the data obtained by GC-MS (m/z profile, area of the chromatographic peaks and entire chromatographic profile), in order to obtain the highest classification success. The best results were obtained using the chromatographic profile (success rate of 92%). Contaminated samples could also be classified according to the concentration of yeast, obtaining a success rate of 87.5%. Finally, a chemometric model was constructed in an attempt to differentiate between strains. |
Autor/es principal/es: | Arroyo-Manzanares, N. Markiv, B. Hernández, J.D. López-García, I. Guillén, I. Vizcaíno, P. Hernández Córdoba, Manuel Viñas López-Pelegrín, Pilar |
Facultad/Departamentos/Servicios: | Facultades, Departamentos, Servicios y Escuelas::Departamentos de la UMU::Química Analítica |
Versión del editor: | https://doi.org/10.1016/j.foodchem.2019.03.083 |
URI: | http://hdl.handle.net/10201/113643 |
DOI: | 10.1016/j.foodchem.2019.03.083 |
Tipo de documento: | info:eu-repo/semantics/article |
Número páginas / Extensión: | 20 |
Derechos: | info:eu-repo/semantics/openAccess Attribution-NonCommercial-NoDerivatives 4.0 Internacional |
Aparece en las colecciones: | Artículos: Química Analítica |
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Food_chemistry_2019.pdf | 1,67 MB | Adobe PDF | Visualizar/Abrir |
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