Determination of volatile marker compounds in raw ham using headspace-trap gas chromatography

Bosse, Ramona; Wirth, Melanie; Konstanz, Annette; Becker, Thomas; Weiß, Jochen; Gibis, Monika

doi:10.1016/j.foodchem.2016.09.094

Cited by 45 publications

(16 citation statements)

References 42 publications

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“…Among them, acetoin represented the most plentiful compounds in D1 foals, corresponding to 31.24% of the total ketone content. According to several studies [ 72 , 73 , 74 ], the production of acetoin could be related to the microbial carbohydrate metabolism. Moreover, this volatile compound has a very low odor threshold, being easily perceived by olfactory analyzers, and is characterized by a buttery, cream-like and sweet aroma [ 75 ].…”

Section: Resultsmentioning

confidence: 99%

Fatty Acid Composition and Volatile Profile of longissimus thoracis et lumborum Muscle from Burguete and Jaca Navarra Foals Fattened with Different Finishing Diets

Cittadini

Domínguez²,

Pateiro³

et al. 2021

Foods

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The present study evaluated the effect of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate—diet 1 (D1) vs. silage and organic feed—diet 2 (D2), on the fatty acid composition and volatile profile of longissimus thoracis et lumborum muscle from forty-six foals. For this, foals were reared under a semi-extensive system and slaughtered at about 21 months of age. The outcomes showed that breed and finishing regime had a significant (p < 0.05) effect on the lipid and volatile profile of foal meat. In particular, JN foals reported higher polyunsaturated fatty acid contents and better nutritional indices in line with the health guidelines; whereas, BU and D1 groups generated higher amounts of total volatile compounds. However, it was the diet to occupy a central role in this study. Indeed, diet 2, due to its “ingredients” and composition, not only ameliorated the lipid profile of foal meat, but also reduced the generation of volatile compounds associated with lipid oxidation and minimized off-flavors. Thus, this diet could give an added value to the aromatic perception of meat and improve its sensorial acceptability.

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Section: Resultsmentioning

confidence: 99%

Fatty Acid Composition and Volatile Profile of longissimus thoracis et lumborum Muscle from Burguete and Jaca Navarra Foals Fattened with Different Finishing Diets

Cittadini

Domínguez²,

Pateiro³

et al. 2021

Foods

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show abstract

“…Oxidation reactions cause the creation of volatile compounds. The analysis of these volatile compounds is a good indicator of the oxidation state of the meat products [54]. The main compounds sought is hexanal, which is predominant in the volatile fractions of meat products [24].…”

Section: Resultsmentioning

confidence: 99%

Effect of Neem (Azadirachta indica L.) on Lipid Oxidation in Raw Chilled Beef Patties

et al. 2019

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The aim of this study was to determine the total polyphenol content, radical scavenging and antimicrobial activities of Azadirachta indica (A. indica) and to evaluate their effect on shelf-life stability of raw beef patties during refrigerated storage at 4 ± 1 °C. During 11 days of storage, the antioxidant effect of A. indica on ground beef meat was investigated by the determination of lipid oxidation, pH, anti-radical activity, color, hexanal content, and microbial growth. The results obtained showed that fresh A. indica leaves and synthetic conservative behaved in the same way and retarded the lipid oxidation of chilled beef patties while increasing their pH (5.40 and 5.45, respectively). It can also be said that A. indica limited the loss of color, reduced the metmyoglobin formation (36.70%) and had a significant effect on bacterial growth and hexanal content. In addition, the results obtained through anti-radical and antimicrobial properties showed proportional values of total polyphenol content and radical scavenging activity of leaf extracts as they showed their antimicrobial effect against some bacteria such as Staphylococcus aureus and Micrococcus luteus, among others. These results support the involvement of A. indica in the food industry as a natural antioxidant that could replace synthetic ones.

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“…The analysis of volatile compounds was performed by using a method with a headspace-trap gas chromatography system (Perkin Elmer, Rodgau, Germany) [23]; TurboMatrix 40 Trap Headspace sampler directly coupled to a Clarus ® GC 580 with a flame ionization detector (fused silica capillary column Rtx ® -200 (30 m, 0.32 mm internal diameter, 1 µm film thickness; Restek, Bellefonte, USA), 70 kPa column pressure, helium as carrier gas); software: Turbo Matrix (version 2.5.0) and TotalChrom Workstation (version 6.3.2). The following marker volatile compounds were investigated: 2-butanone, 3-methylbutanal, 2-pentanone, acetoin, hexanal, 1-octen-3-ol, benzaldehyde, nonanone, nonanal and acetophenone.…”

Section: Determination Of Key Volatilesmentioning

confidence: 99%

“…After capping (20 mm crimp top aluminum silver caps with PTFE/ silicone septa, Perkin Elmer, Rodgau, Germany), the vials were slightly mixed using a vortex. The settings for the HStrap and GC used and the validation of the method were described in a prior method [23]. All chemicals (at highest purities) were purchased from Sigma-Aldrich (Steinheim, Germany).…”

Section: Determination Of Key Volatilesmentioning

confidence: 99%

Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection

Bosse

Wirth

Weiß

et al. 2020

Eur Food Res Technol

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In this study, the influence of low (5 °C), intermediate (15 °C) and high (25 °C) storage temperatures on the profile of volatile compounds of North European cured loins fermented with Staphylococcus carnosus strains was investigated. In this context, proteolytic activity, bacterial growth, key volatile compounds and sensory attributes were studied. In conclusion, storage temperature significantly affected the volatile marker compounds. A multiple regression indicated significant effects of seven volatile compounds (acetophenone, benzaldehyde, butanone, 3-methylbutanal, 1-octen-3-ol, nonanal and pentanone) on the overall odor (R2 = 95.9%) and overall flavor (R2 = 81.1%). The sum of the marker volatiles aldehydes, ketones and alcohol increased with rising temperatures and the highest amounts of the odor active 3-methylbutanal up to 155 and 166 ng/g meat were detected in high temperature-stored loins. Moreover, the addition of S. carnosus strain LTH 3838 showed maximum effect at 5 °C-storage temperature in comparison to the control.

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Determination of volatile marker compounds in raw ham using headspace-trap gas chromatography

Cited by 45 publications

References 42 publications

Fatty Acid Composition and Volatile Profile of longissimus thoracis et lumborum Muscle from Burguete and Jaca Navarra Foals Fattened with Different Finishing Diets

Fatty Acid Composition and Volatile Profile of longissimus thoracis et lumborum Muscle from Burguete and Jaca Navarra Foals Fattened with Different Finishing Diets

Effect of Neem (Azadirachta indica L.) on Lipid Oxidation in Raw Chilled Beef Patties

Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection

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