2024-03-28T14:52:01Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1005902020-05-21T13:03:07Zcom_10261_131com_10261_2col_10261_384
Real Time Detection of Aroma Compounds in Meat and Meat Products by SIFT-MS and Comparison to Conventional Techniques (SPME-GC-MS)
Flores Llovera, Mónica
Olivares Sevilla, Alicia
Dryahina, Kseniya
Španěl, Patrik
Volatile compounds
Flavour
Meat
Fermented sausage
Meat products
Aroma compounds
The applicability of selected ion flow tube mass spectrometry, SIFT-MS, for the study of the quality of meat and meat products in comparison to conventional techniques (SPME-GC-MS) has been investigated. To this end, two different approaches were followed. The first was to study the release of aroma compounds after saliva addition to fermented sausages and the second, the application of SIFT-MS and SPME-GC-MS to the detection of chemical spoilage in retail meat (raw and cooked). The headspace (HS) concentration of volatile compounds was influenced by saliva addition to the fermented sausage. SIFT-MS obtained better correlations than SPME-GC-MS between compound release and their molecular weight, MW, and hydrophobicity properties. Saliva differentially affected the release of the compounds, suppressing the release of hydrophilic and low MW compounds and either having little effect or enhancing the release of hydrophobic and higher MW compounds. These results provide preliminary explanations of aroma perception during eating. In addition, SIFT-MS was able to detect differences in the same way as SPME-GC-MS in fresh beef meat during refrigerated storage, but the differences were hardly detectable in cooked meat. Therefore, SIFT-MS can be used as a fast monitor of lipid oxidation changes in retail meat packaged in high oxygen atmospheres.
Financial support from MINECO (Spain) and Academy of Science of the Czech Republic for the joint project (project number 2010CZ0011) are fully acknowledged. Partial funding from AGL 2009-08787 from MINECO (Spain), PROMETEO 2012-001 (GVA, Spain) and FEDER funds and by Grant Agency of the Czech Republic (projects number 203/09/P172 and 203/09/0256) are also gratefully acknowledged.
Peer Reviewed
2014-07-30T13:15:44Z
2014-07-30T13:15:44Z
2013
2014-07-30T13:15:44Z
artículo
http://purl.org/coar/resource_type/c_6501
doi: 10.2174/15734110113099990027
issn: 1573-4110
Current Analytical Chemistry 9: 622- 630 (2013)
http://hdl.handle.net/10261/100590
10.2174/15734110113099990027
open
Bentham Science Publishers