Solid-Phase Microextraction for the Determination of Volatile Compounds in the Spoilage of Raw Ground Beef

A method using solid-phase microextraction (SPME) and gas chromatography/mass spectrometry was developed and applied to the determination of volatile compounds generated in meat, at different times, from ground beef stored under refrigeration. Selection of the extractive fiber, extraction time, and...

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Bibliographic Details
Published in:Journal of AOAC International 2008-11, Vol.91 (6), p.1409-1415
Main Authors: Perez, Rosa Ana, Rojo, Maria Dolores, Gonzalez, Gema, Lorenzo, Cristina de
Format: Article
Language:English
Subjects:
Animals
Biological and medical sciences
Cattle
cold storage
Cold Temperature
Data Interpretation, Statistical
Food industries
Food Preservation
food spoilage
Fundamental and applied biological sciences. Psychology
Gas Chromatography-Mass Spectrometry
ground beef
headspace analysis
Meat - analysis
Meat and meat product industries
microextraction
Oxidation-Reduction
raw meat
Refrigeration
solid phase extraction
Solid Phase Microextraction
volatile organic compounds
Volatilization
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Summary:A method using solid-phase microextraction (SPME) and gas chromatography/mass spectrometry was developed and applied to the determination of volatile compounds generated in meat, at different times, from ground beef stored under refrigeration. Selection of the extractive fiber, extraction time, and headspace (HS) or direct extraction was optimized for the determination of volatile compounds from ground meat. Various fibers were investigated, and carboxen/polydimethylsiloxane was selected for these analyses. The HS analysis of the solid sample by HS-SPME produced a higher volatile signal than did direct-SPME. The meat samples were stored under refrigeration and analyzed after 0, 3, and 6 days of storage. These analyses at different times showed important changes in the volatile profile of the evaluated samples. The ketones 3-hydroxy-2-butanone and 2,3-butanedione, and the alcohol 3-methyl-1-butanol were the most representative compounds generated during the meat storage. In general, compounds associated with a butter off-flavor were detected during the storage of raw ground beef.
ISSN:1060-3271
1944-7922
DOI:10.1093/jaoac/91.6.1409