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Meat Sci ; 95(2): 302-10, 2013 Oct.
Article in English | MEDLINE | ID: mdl-23747622

ABSTRACT

The changes in the VOC composition of industrially produced saveloy were measured with Proton-Transfer-Reaction Mass-Spectrometry (PTR-MS) and HeadSpace Gas chromatography-mass spectrometry (HS-GC-MS) during a six weeks storage period. A decrease in the volatile organic compounds contributing to the fresh aroma of saveloy was the main change observed with both PTR-MS and HS-GC-MS. Samples of four other types of cooked and sliced meat product were measured with PTR-MS in the middle and at the end of the four week shelf-life period. These measurements showed an increase in m/z 69, 71, 87 and 89 for the pork loin and in m/z 61 for the herbal saveloy samples. These ions were assigned to the microbial spoilage markers: acetic acid, 2- and 3-methylbutanol, 2- and 3-methylbutanal, diacetyl and acetoin. Overall, this study shows that PTR-MS has potential for quality control of cooked and sliced meat products.


Subject(s)
Cooking , Food Quality , Food Storage , Gas Chromatography-Mass Spectrometry/methods , Meat Products/analysis , Acetic Acid/analysis , Aldehydes/analysis , Animals , Diacetyl/analysis , Evaluation Studies as Topic , Food Contamination/analysis , Food Microbiology , Humans , Meat Products/microbiology , Odorants/analysis , Protons , Quality Control , Smell , Swine , Volatile Organic Compounds/analysis
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