Rapid detection of lipid oxidation in beef muscle packed under modified atmosphere by measuring volatile organic compounds using SIFT-MS

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61388955%3A_____%2F12%3A00380789" target="_blank" >RIV/61388955:_____/12:00380789 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1016/j.foodchem.2012.06.075" target="_blank" >http://dx.doi.org/10.1016/j.foodchem.2012.06.075</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodchem.2012.06.075" target="_blank" >10.1016/j.foodchem.2012.06.075</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Rapid detection of lipid oxidation in beef muscle packed under modified atmosphere by measuring volatile organic compounds using SIFT-MS

Popis výsledku v původním jazyce

The objective of this work was to evaluate the use of a direct analysis technique (SIFT-MS) to measure the lipid oxidation process in beef meat packed under high oxygen atmosphere and compare it to conventional techniques such as gas chromatography-massspectrometry analysis and TBARS values. Meat samples from two suppliers were selected and packaged under the same atmosphere conditions. The fatty acid content, the physicochemical (TBARS and volatile compounds) and sensory parameters were measured. Thesamples from supplier 2 had a highest content of PUFA and n6 fatty acids that was related with a highest oxidation during storage. SIFT-MS and SPME-GC-MS detected a significant increase for most of the volatiles compounds analyzed during storage especially, in aldehyde compounds. High correlation coefficients between TBARS values and linear aldehydes (C3-C7) measured by both techniques were obtained and this indicates that SIFT-MS can be used to monitor lipid oxidation changes.

Název v anglickém jazyce

Rapid detection of lipid oxidation in beef muscle packed under modified atmosphere by measuring volatile organic compounds using SIFT-MS

Popis výsledku anglicky

The objective of this work was to evaluate the use of a direct analysis technique (SIFT-MS) to measure the lipid oxidation process in beef meat packed under high oxygen atmosphere and compare it to conventional techniques such as gas chromatography-massspectrometry analysis and TBARS values. Meat samples from two suppliers were selected and packaged under the same atmosphere conditions. The fatty acid content, the physicochemical (TBARS and volatile compounds) and sensory parameters were measured. Thesamples from supplier 2 had a highest content of PUFA and n6 fatty acids that was related with a highest oxidation during storage. SIFT-MS and SPME-GC-MS detected a significant increase for most of the volatiles compounds analyzed during storage especially, in aldehyde compounds. High correlation coefficients between TBARS values and linear aldehydes (C3-C7) measured by both techniques were obtained and this indicates that SIFT-MS can be used to monitor lipid oxidation changes.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

CF - Fyzikální chemie a teoretická chemie

OECD FORD obor

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Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2012

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Chemistry

ISSN

0308-8146

e-ISSN

—

Svazek periodika

135

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

8

Strana od-do

1801-1808

Kód UT WoS článku

000310396700131

EID výsledku v databázi Scopus

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