کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6390495 1628403 2016 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Volatile compound characterization of modified atmosphere packaged ground beef held under temperature abuse
ترجمه فارسی عنوان
خصوصیات ترکیب ترکیبات فرار از محیط کشت اصلاح شده، بسته بندی شده گوشت گاو زمین تحت نگهداری درجه حرارت است
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- Identical volatile compounds were identified in headspace of both MAP types.
- MAP environment produced significant variations in abundance of volatiles.
- Headspace of ground beef stored in carbon monoxide MAP was profiled.

The effect of modified atmosphere packaging (MAP) on headspace volatile compounds of raw ground beef, as profiled by solid phase microextraction (SPME), was studied. Raw ground beef patties (81:19 lean:fat) were packaged in high oxygen MAP (80% O2, 20% CO2) or carbon monoxide MAP (COMAP) (69.6% N2, 0.4% CO, and 30% CO2) atmospheres. Packages were stored at 22 °C under continuous fluorescent lighting (1530 lux). Package headspace was sampled over a three consecutive day trial by SPME and then analyzed by gas chromatography/mass spectrometry. In total, 20 volatile compounds were separately identified in the headspace of COMAP and high oxygen MAP packages; the progression of time evidenced development of known spoilage-associated compounds including several hydrocarbons and hexanal. The identification of compounds in similar relative abundance in both package types suggest their development via alternative oxidation and non-oxidation pathways.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 59, January 2016, Pages 1-6
نویسندگان
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