Elucidating the combined effect of sample preparation and solid-phase microextraction conditions on the volatile composition of cooked meat analyzed by capillary gas chromatography coupled with mass spectrometry.
Food Chem
; 352: 129380, 2021 Aug 01.
Article
em En
| MEDLINE
| ID: mdl-33667923
ABSTRACT
Solid-phase microextraction coupled to gas chromatography-mass spectrometry is a common approach to analyze the volatile profile of cooked meat. The present study aims to investigate the combined effect of sample preparation, including meat presentation (minced and steak) and cooking method (stewed and grilled), and extraction temperature (30, 60 and 80 °C) and time (30 and 50 min) on the volatile composition of cooked deer meat. The statistical results indicated that extraction temperature was the most relevant factor affecting the meat volatile profile of cooked meat followed by the extraction time. Higher extraction temperatures improved the detection of heavy volatile compounds, while sample preparation had little influence on the meat volatile profile, probably due to the accurate control of the parameters used for meat presentation and cooking methods. The results of this work can assist in the standardization of analytical procedures for the characterization of volatile compounds in cooked meat.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Culinária
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Microextração em Fase Sólida
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Métodos Analíticos de Preparação de Amostras
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Compostos Orgânicos Voláteis
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Cromatografia Gasosa-Espectrometria de Massas
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Carne
Limite:
Animals
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2021
Tipo de documento:
Article