Real Time Detection of Aroma Compounds in Meat and Meat Products by SIFT-MS and Comparison to Conventional Techniques (SPME-GC-MS)

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61388955%3A_____%2F13%3A00397719" target="_blank" >RIV/61388955:_____/13:00397719 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.2174/15734110113099990027" target="_blank" >http://dx.doi.org/10.2174/15734110113099990027</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.2174/15734110113099990027" target="_blank" >10.2174/15734110113099990027</a>

Result language
angličtina
Original language name
Real Time Detection of Aroma Compounds in Meat and Meat Products by SIFT-MS and Comparison to Conventional Techniques (SPME-GC-MS)
Original language description
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 differentiallyaffected 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 explanat
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
CB - Analytical chemistry, separation
OECD FORD branch
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Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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