• search hit 1 of 2
Back to Result List

Detection of Volatile Organic Compounds Arising from Chicken Breast Filets Under Modified Atmosphere Packaging Using TD-GC/MS

  • 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.

Export metadata

Additional Services

Share in Twitter Search Google Scholar Availability
Metadaten
Document Type:Article
Language:English
Author:Daniel Klein, Stephan Maurer, Ulrike Herbert, Judith Kreyenschmidt, Peter Kaul
Parent Title (English):Food Anal. Methods (Food Analytical Methods)
Volume:11
Issue:1
First Page:88
Last Page:98
ISSN:1936-9751
DOI:https://doi.org/10.1007/s12161-017-0978-z
Publisher:Springer US
Date of first publication:2017/07/11
Tag:E. coli; GC/MS; MAP; Poultry; Ps. fluorescens; VOC
Departments, institutes and facilities:Fachbereich Angewandte Naturwissenschaften
Institut für Sicherheitsforschung (ISF)
Entry in this database:2017/07/14