Investigation of the relationship between microbiota dynamics and volatile changes in chilled beef steaks held under high-oxygen packaging enriched in carbon dioxide.

Carbon dioxide (CO 2) plays an important bacteriostatic role in high-oxygen modified atmosphere packaging (HiOx-MAP). This study aimed to explore the influence of CO 2 on the volatile organic compounds (VOCs) profile in HiOx-MAP beef steaks and assess the changes in VOCs associated with microbiota dynamics during 20-days of chilled storage. Compared to control MAP (CMAP: 50% O 2 /50% N 2), CO 2 -enriched MAP (TMAP: 50% O 2 /40% CO 2 /10% N 2) rendered steaks with desirable appearance and odor freshness during storage through inhibiting bacterial growth and reducing the accumulation of acetoin, 2-ethyl-1-hexanol, 1,3-butanediol, diacetyl and 2-heptanone (P < 0.05). 1-Octen-3-ol and 2-ethyl-1-hexanol were main VOCs in TMAP steaks and were positively related to Brochothrix thermosphacta levels. Acetoin and 2-ethyl-1-hexanol could be used as potential spoilage indicators in CMAP steaks, which were positively related to B. thermosphacta and Pseudomonas levels. Overall, the desirable odor freshness of TMAP steaks was mainly attributed to the CO 2 -inhibitory effect on the off-odor VOCs production correlated with B. thermosphacta , Pseudomonas and Serratia growth. • The inhibitory effects of CO 2 on beef spoilage in HiOx-MAP were studied. • CO 2 restricted microbiota growth and VOCs associated with off-odors. • 1-Octen-3-ol and 2-ethyl-1-hexanol were abundant VOCs in CO 2 enriched HiOx-MAP. • Acetoin and 2-ethyl-1-hexanol were the potential spoilage markers in non-CO 2 MAP. • CO 2 reduced VOCs associated with Brochothrix thermosphacta , Pseudomonas and Serratia growth. [ABSTRACT FROM AUTHOR]