| Title: | Quality changes during storage of cooked and sliced meat products measured with PTR-MS and HS-GC-MS |
| Author(s): | Holm ES; Adamsen AP; Feilberg A; Schafer A; Lokke MM; Petersen MA; |
| Address: | "Department of Food Science, Quality & Technology, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark. esbenskibstedholm@gmail.com" |
| DOI: | 10.1016/j.meatsci.2013.04.046 |
| ISSN/ISBN: | 1873-4138 (Electronic) 0309-1740 (Linking) |
| 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" |
| Keywords: | Acetic Acid/analysis Aldehydes/analysis Animals *Cooking Diacetyl/analysis Evaluation Studies as Topic Food Contamination/analysis Food Microbiology *Food Quality *Food Storage Gas Chromatography-Mass Spectrometry/*methods Humans Meat Products/*analysis/m; |
| Notes: | "MedlineHolm, E S Adamsen, A P S Feilberg, A Schafer, A Lokke, M M Petersen, M A eng Research Support, Non-U.S. Gov't England 2013/06/12 Meat Sci. 2013 Oct; 95(2):302-10. doi: 10.1016/j.meatsci.2013.04.046. Epub 2013 Apr 24" |
