APC values and volatile compounds formed in commercially processed, raw chicken parts during storage at 4 and 13 degrees C and under simulated temperature abuse conditions

Skinless chicken breast fillets, thighs, wings and boneless breast with ski n were selected from the production line of a commercial processor. Samples were evaluated over time in storage at 4 and 13 degrees C and under temper ature abuse conditions for microbial proliferation and production of volati le compounds (VCs). Aerobic plate counts (APCs) were enumerated and VCs qua ntitated at 24 h storage intervals; however, APC increases were not reflect ed by significant correlations with headspace VCs. Compounds isolated from sample headspaces by solid phase microextraction (SPME) and direct headspac e sampling and then analysed by gas chromatography (GC), gas chromatography /mass spectrometry (GC/MS) and gas chromatography/chemiluminescence detecti on (GC/SCD) were hydrogen sulphide, methanethiol, ethanol, acetone, C5, C6 and C7 hydrocarbons, dimethyl sulphide, methyl ethyl ketone, carbon disulph ide, 1-propanol, ethyl acetate, 1-butanol, S-methyl thioacetate, 3-methyl-1 -butanol, dimethyl disulphide and dimethyl trisulphide. Compounds appearing in the samples with any degree of consistency and therefore considered per tinent for these analyses were ethanol, acetone, methyl ethyl ketone, ethyl acetate, hydrogen sulfide, dimethyl sulphide and carbon disulphide. Elevat ed APCs and VC diversity occurred more prevalently in those samples from hi gher-temperature storage. Published in 2000 for SCI by John Whey & Sons, Lt d.