Selection and quantification of volatile indicators for quality deterioration of reheated pork based on simultaneously extracting volatiles and reheating precooked pork.
Food Chem
; 419: 135962, 2023 Sep 01.
Article
en En
| MEDLINE
| ID: mdl-37004364
This study was to screen and quantify characteristic volatiles tied to the quality deterioration of reheated pork via simultaneously reheating (75 °C, 30 min) and collecting headspace volatiles of precooked pork (100 °C, 10 min; stored: 0 °C, 0-14 d) for GC-MS analysis. The concentrations of hexanal (6.05 ± 0.86-12.05 ± 0.44 mg/kg), (E)-2-octenal (1.54 ± 0.16-3.07 ± 0.08 mg/kg), (E,E)-2,4-heptadienal (1.52 ± 0.44-2.58 ± 0.31 mg/kg) and 8 other selected volatiles in reheated pork increased as the storage time of the precooked counterparts increased. The increase rate of hexanal was 2.9-199 times faster than that of other volatiles based on zero-order reaction fitting (R2 = 0.876-0.997). Results from clustering analysis of these volatiles were consistent with their formation pathways tied to lipid autooxidation. This simple approach, reheating and collecting volatiles of precooked meat concurrently, introduces a new possibility for standardizing volatile analysis of precooked meats required being reheated before consumption.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Carne Roja
/
Carne de Cerdo
Límite:
Animals
Idioma:
En
Revista:
Food Chem
Año:
2023
Tipo del documento:
Article
País de afiliación:
China
Pais de publicación:
Reino Unido