Evaluation of Volatile Compounds Isolated from Pork Loin (Longissimus dorsi) as Affected by Fiber Type of Solid-phase Microextraction (SPME), Preheating and Storage Time

Abstract

This study was conducted to investigate the effects of heating, fiber type used in solid-phase microextraction (SPME, two phase vs three phase) and storage time on the volatile compounds of porcine M. longissimus dorsi (LD). Volatile compounds were measured using a gas chromatography and mass spectrometry (GC/MS) with a quadrupole mass analyzer. Among the volatile compounds identified, aldehydes (49.33%), alcohols (24.63%) and ketones (9.85%) were higher in pre-heated loins (100 o C/30 min), whereas, alcohols (34.33%), hydrocarbons (22.84%) and ketones (16.88%) were higher in non-heated loins. Heating of loins induced the formation of various volatile compounds such as aldehydes (hexanal) and alcohols. The total contents of hydrocarbons, alcohols, and carboxylic acids were higher in two phase fibers, whereas those of esters tended to be higher in three-phase fibers (p<0.05). Most volatile compounds increased (p<0.05) with increased storage time. Thus, the analysis of volatile compounds were affected by the fiber type, while heating and refrigerated storage of pork M. longissimus dorsi increased the volatile compounds derived from lipid oxidation and amino acid catabolism, respectively.

Profile of volatile compounds in frankfurters from culled goat meat during cold storage

“…During storage, the contents of the examined alcohols increased in all treatments, which correlates with the findings of other researchers (Park et al, 2009;Schilling et al, 2019;Watanabe et al, 2015), since time-dependent changes of the alcohol contents are affected by lipolysis (proteolysis) and lipid autoxidation processes, and Strecker degradation.…”

Effect of Fresh Garlic on Lipid Oxidation and Microbiological Changes of Pork Patties during Refrigerated Storage

“…Volatile compounds present in the patties with added fresh garlic were extracted using solid phase microextraction (SPME) technique ( Park et al ., 2009 ). The fresh pork patties were homogenized using the food mixer, then the homogenized samples (10 g) and internal standard (1 μL, 200 ppm chlorobenzene in methanol, Supelco, USA) were transferred into a 40 mL amber screw top vial with a hole cap PTFE/silicone septa (Supelco, USA).…”

Evaluation of pre-rigor injection of beef with proteases on cooked meat volatile profile after 1day and 21days post-mortem storage

“…SPME involves the extraction of volatile compounds out of liquid samples or out of the headspace of solid or liquid samples onto a fused-silica fibre coated with a polymeric phase. In meat flavour analysis, headspace SPME has been used in the extraction of volatile compounds from pork (Olivares, Navarro, & Flores, 2011;Park, Yoon, Schilling, & Chin, 2009;J. Ruiz, Cava, Ventanas, & Jensen, 1998), beef (Bhattacharjee et al, 2011;Machiels & Istasse, 2003;Van Ba, Oliveros, Ryu, & Hwang, 2010), chicken (Goodridge, Beaudry, Pestka, & Smith, 2003) and lamb (Almela et al, 2010;Madruga, Elmore, Dodson, & Mottram, 2009).…”