Quality changes during storage of cooked and sliced meat products measured with PTR-MS and HS-GC–MS

Esben Skibsted Holm; Anders Peter Adamsen; Anders Feilberg; A. Schäfer; Mette Marie Løkke; Mikael Agerlin Petersen

doi:10.1016/j.meatsci.2013.04.046

Quality changes during storage of cooked and sliced meat products measured with PTR-MS and HS-GC–MS

Esben Skibsted Holm, Anders Peter Adamsen, Anders Feilberg, A. Schäfer, Mette Marie Løkke, Mikael Agerlin Petersen

Food Analytics and Biotechnology

23 Citations (Scopus)

Abstract

The changes in the VOC composition of industrially produced saveloy were measured with Proton-Transfer-Reaction Mass-Spectrometry (PTR-MS) and HeadSpace Gas chromatography-mass spectrometry (HS-GC-MS) during a six weeks storage period. A decrease in the volatile organic compounds contributing to the fresh aroma of saveloy was the main change observed with both PTR-MS and HS-GC-MS. Samples of four other types of cooked and sliced meat product were measured with PTR-MS in the middle and at the end of the four week shelf-life period. These measurements showed an increase in m/. z 69, 71, 87 and 89 for the pork loin and in m/. z 61 for the herbal saveloy samples. These ions were assigned to the microbial spoilage markers: acetic acid, 2- and 3-methylbutanol, 2- and 3-methylbutanal, diacetyl and acetoin. Overall, this study shows that PTR-MS has potential for quality control of cooked and sliced meat products.

Original language	English
Journal	Meat Science
Volume	95
Issue number	2
Pages (from-to)	302-310
Number of pages	9
ISSN	0309-1740
DOIs	https://doi.org/10.1016/j.meatsci.2013.04.046
Publication status	Published - Oct 2013

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title = "Quality changes during storage of cooked and sliced meat products measured with PTR-MS and HS-GC–MS",

abstract = "The changes in the VOC composition of industrially produced saveloy were measured with Proton-Transfer-Reaction Mass-Spectrometry (PTR-MS) and HeadSpace Gas chromatography-mass spectrometry (HS-GC-MS) during a six weeks storage period. A decrease in the volatile organic compounds contributing to the fresh aroma of saveloy was the main change observed with both PTR-MS and HS-GC-MS. Samples of four other types of cooked and sliced meat product were measured with PTR-MS in the middle and at the end of the four week shelf-life period. These measurements showed an increase in m/. z 69, 71, 87 and 89 for the pork loin and in m/. z 61 for the herbal saveloy samples. These ions were assigned to the microbial spoilage markers: acetic acid, 2- and 3-methylbutanol, 2- and 3-methylbutanal, diacetyl and acetoin. Overall, this study shows that PTR-MS has potential for quality control of cooked and sliced meat products.",

author = "Holm, {Esben Skibsted} and Adamsen, {Anders Peter} and Anders Feilberg and A. Sch{\"a}fer and L{\o}kke, {Mette Marie} and Petersen, {Mikael Agerlin}",

year = "2013",

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doi = "10.1016/j.meatsci.2013.04.046",

language = "English",

volume = "95",

pages = "302--310",

journal = "Meat Science",

issn = "0309-1740",

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T1 - Quality changes during storage of cooked and sliced meat products measured with PTR-MS and HS-GC–MS

AU - Holm, Esben Skibsted

AU - Adamsen, Anders Peter

AU - Feilberg, Anders

AU - Schäfer, A.

AU - Løkke, Mette Marie

AU - Petersen, Mikael Agerlin

PY - 2013/10

Y1 - 2013/10

N2 - The changes in the VOC composition of industrially produced saveloy were measured with Proton-Transfer-Reaction Mass-Spectrometry (PTR-MS) and HeadSpace Gas chromatography-mass spectrometry (HS-GC-MS) during a six weeks storage period. A decrease in the volatile organic compounds contributing to the fresh aroma of saveloy was the main change observed with both PTR-MS and HS-GC-MS. Samples of four other types of cooked and sliced meat product were measured with PTR-MS in the middle and at the end of the four week shelf-life period. These measurements showed an increase in m/. z 69, 71, 87 and 89 for the pork loin and in m/. z 61 for the herbal saveloy samples. These ions were assigned to the microbial spoilage markers: acetic acid, 2- and 3-methylbutanol, 2- and 3-methylbutanal, diacetyl and acetoin. Overall, this study shows that PTR-MS has potential for quality control of cooked and sliced meat products.

AB - The changes in the VOC composition of industrially produced saveloy were measured with Proton-Transfer-Reaction Mass-Spectrometry (PTR-MS) and HeadSpace Gas chromatography-mass spectrometry (HS-GC-MS) during a six weeks storage period. A decrease in the volatile organic compounds contributing to the fresh aroma of saveloy was the main change observed with both PTR-MS and HS-GC-MS. Samples of four other types of cooked and sliced meat product were measured with PTR-MS in the middle and at the end of the four week shelf-life period. These measurements showed an increase in m/. z 69, 71, 87 and 89 for the pork loin and in m/. z 61 for the herbal saveloy samples. These ions were assigned to the microbial spoilage markers: acetic acid, 2- and 3-methylbutanol, 2- and 3-methylbutanal, diacetyl and acetoin. Overall, this study shows that PTR-MS has potential for quality control of cooked and sliced meat products.

U2 - 10.1016/j.meatsci.2013.04.046

DO - 10.1016/j.meatsci.2013.04.046

M3 - Journal article

SN - 0309-1740

VL - 95

SP - 302

EP - 310

JO - Meat Science

JF - Meat Science

IS - 2

ER -

Quality changes during storage of cooked and sliced meat products measured with PTR-MS and HS-GC–MS

Abstract

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