Volatile organic compound data of ready-to-cook tuna fish-burgers: Time evolution in function of different and/or combined mild preservation technologies and relevant statistical analysis.

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ID: 28827
2019
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Abstract
Volatile organic compound (VOC) composition from ready-to-cook tuna fish-burgers, prepared with and without a protective microbial strain (Lactobacillus paracasei) and/or stored with modified atmosphere packaging (MAP, 5% O2 and 95% CO2), were extracted by headspace solid-phase microextraction and analyzed by gas chromatography-mass spectrometry (HS-SPME-GC-MS) during the burger shelf-life. The collected data showed volatile composition profiles in function of the mild preservation technologies employed and the storage time. Furthermore, statistical data treatment (principal component analysis and Pearson's coefficients) highlighted differences among samples and positive/negative correlations during the storage time. This paper is related to an article already published in LWT (Investigating the effects of mild preservation technology on perishable foods by volatolomics: The case study of ready-to-cook tuna-burgers" https://doi.org/10.1016/j.lwt.2019.108425).
Reference Key
mentana2019volatiledata Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Mentana, Annalisa;Conte, Amalia;Del Nobile, Matteo Alessandro;Quinto, Maurizio;Centonze, Diego;
Journal Data in brief
Year 2019
DOI
10.1016/j.dib.2019.104371
URL
Keywords Keywords not found

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