TY  - JOUR
A1  - Klein, Daniel
A1  - Maurer, Stephan
A1  - Herbert, Ulrike
A1  - Kreyenschmidt, Judith
A1  - Kaul, Peter
T1  - Detection of Volatile Organic Compounds Arising from Chicken Breast Filets Under Modified Atmosphere Packaging Using TD-GC/MS
T2  - Food Anal. Methods (Food Analytical Methods)
N2  - The study aimed to detect volatile organic compounds (VOCs) during spoilage of chicken breast filets under modified atmosphere packaging (MAP, (70% O2; 30% CO2)). Storage tests were conducted at 6 °C in a household refrigerator. Measurements were made using untreated chicken breast filets and using filets inoculated with either Pseudomonas fluorescens or Escherichia coli bacteria. The gas space above the sample was adsorbed once a day on Tenax® TA and analyzed using thermal desorption-gas chromatography-mass spectrometry (TD-GC/MS). During storage, 60 volatile organic compounds of hydrocarbons, alcohols, aldehydes, ketones, esters, ethers, and sulfur-containing compounds were detected. It was shown that the presence of most hydrocarbons and aldehydes declined during storage time, whereas most of the alcohols, ketones, sulfur-containing compounds, esters, and ethers increased. Some of these detected VOCs could act as indicators to describe the freshness loss of the product. The best spoilage markers for spoiled chicken breast filets under MAP were 2-methyl-1-propanol, 2-methyl-1-butanol, 3-methyl-1-butanol, 3-hydroxy-2-butanone, ethyl acetate, 2-butanone, and sulfur-containing compounds.
KW  - Poultry
KW  - Ps. fluorescens
KW  - VOC
KW  - MAP
KW  - E. coli
KW  - GC/MS
Y1  - 2017
UR  - https://pub.h-brs.de/frontdoor/index/index/docId/3168
SN  - 1936-9751
VL  - 11
IS  - 1
SP  - 88
EP  - 98
PB  - Springer US
ER  -