GC-MS Techniques for Characterization of Meat Products

Autor: Sundar Balasubramanian, Suranjan Panigrahi, H. Gu, Ryan Nord, Henryk H. Jeleń, Q. Chen, M. J. Marchello, Catherine M. Logue
Rok vydání: 2004
Předmět:
Zdroj: Scopus-Elsevier
Popis: A method using gas chromatography-mass spectrometry (GC-MS) with headspace solid-phase microextraction (SPME) was developed for the study of raw beef storage under two different temperatures (10oC and 4oC) in refrigerators. The headspace volatiles were extracted by 75-¦Im Carboxen-Polydimethylsiloxane (CAR/PDMS) fibers in a home-made extraction chamber, and separated by an XTI-5 capillary column. By studying the relationships between the amounts of certain volatiles formed on the beef samples and the storage days, as well as the bacterial counts, a strong correction (r iÝ 0.88) existed between the peak area response of 3-hydroxy-2-butanone and the storage days at both temperatures, showing that 3-hydroxy-2-butanone can be used for a quantitative indicator compound for monitoring the raw beef spoilage.
Databáze: OpenAIRE