Volatile compounds in fresh meats subjected to high pressure processing: Effect of the packaging material

被引：64
|
作者：
Rivas-Canedo, Ana [1 ]
Fernandez-Garcia, Estrella [1 ]
Nunez, Manuel [1 ]
机构：
[1] Inst Nacl Invest & Tecnol Agr & Alimentaria INIA, Dept Tecnol Alimentos, Madrid 28040, Spain
来源：
MEAT SCIENCE | 2009年 / 81卷 / 02期
关键词：
High pressure processing; Packaging material; Volatile compounds; Beef; Chicken breast; LOW-DENSITY POLYETHYLENE; DRY-CURED HAM; LIPID OXIDATION; FERMENTED SAUSAGES; STARTER CULTURES; WORKING PRESSURE; SENSORY ANALYSIS; FLAVOR COMPOUNDS; CHICKEN BREAST; HEAT-TREATMENT;
D O I：
10.1016/j.meatsci.2008.08.008
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of high pressure treatment (400 MPa, 10 min at 12 degrees C) on the volatile profile of minced beef and chicken breast, packaged with or without aluminum foil in a multilayer polymeric bag, was investigated. The analysis of the volatile fraction was carried out by dynamic headspace extraction coupled to gas chromatography-mass spectrometry. Pressurization produced significant changes in the levels of some volatile compounds presumably coming from microbial activity. Some alcohols and aldehydes decreased, while other compounds, such as 2,3-butanedione and 2-butanone, were more abundant in high pressure processed meats. A significant migration of compounds from the plastic material was observed, mainly branched-chain alkanes and benzene compounds. Two functions built by the principal component analysis explained a high percentage of the variance and could be used to separate the samples into four distinct groups, according to high pressure treatment and packaging material. (C) 2008 Published by Elsevier Ltd.
引用
收藏
页码：321 / 328
页数：8
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