ArticleFood chemistry: X2024
Effect of chilled storage period on the volatile organic compounds and bacterial community in goose meat.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Comparative characterization of meat quality and volatile compounds in raw meat from Magang geese (Food chemistry: X · 2026Article
- Microbial Survival, Sublethal Injury, and Recovery in Frozen Food Systems: Implications for Safety, Quality Deterioration, and Cold-Chain Control.Comprehensive reviews in food science and food safety · 2026Review
- High-throughput sequencing and GC-IMS reveal the spoilage microorganisms and off-flavor indicators during the refrigeration of braised goose under different packagings.Food chemistry: X · 2026Article
- UHPLC-MS/MS-Based Metabolomics Identifies Freshness Biomarkers and Temporal Spoilage Threshold in Refrigerated Goose Meat.Foods (Basel, Switzerland) · 2025Article
- Characterization and Discrimination of Volatile Compounds of Donkey and Horse Meat Based on Gas Chromatography-Ion Mobility Spectrometry.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
7 authors.
Funding
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Abstract
Storage time is considered to be one of the most important factors affecting the obnoxious odor and microbial spoilage of fresh meat. In this study, volatile organic compounds (VOCs) and bacterial community structure of chilled goose meat during storage were investigated. The results showed that numerous VOCs were produced during the fresh goose meat storage, including aldehydes (nonanal, (E)-2-octenal, hexanal, tetradecanal), alcohol (1-octen-3-ol), furan (2-pentylfuran), and carboxylic acids (methyl diethyldithiocarbamate), which might be a breakdown product during spoilage. In addition, there were slight fluctuations in fatty acid profiles and amino acid contents. Furthermore, bacterial community diversity decreased with prolonged storage. Also,
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