Analysis of early lipid oxidation in smoked, comminuted pork or poultry sausages with spices.
Dynamic headspace/gas chromatography-mass spectrometry (GC-MS), front-face fluorescence spectroscopy, and a gas-sensor array technique (electronic nose) have previously detected lipid oxidation in pork back fat or mechanically recovered poultry meat earlier than or at the same time as a sensory panel. The present study was focused on measurement of early lipid oxidation in a more complicated product (freeze-stored, smoked sausages with spices). During the storage time, formation of components contributing to rancid odor and flavor (e.g., hexanal and 1-penten-3-ol) could be monitored with dynamic headspace/GC-MS. The GC-MS data also showed a decrease in 2-furancarboxaldehyde, which could indicate loss of Maillard type components often associated with acidic or meat odor and flavor. The fluorescence spectra were difficult to interpret, probably due to the simultaneous influence from increasing levels of lipid oxidation products and loss of fluorescent Maillard or spice components. The gas-sensor array responses were dominated by signals from, e.g., spice and smoke compounds.
Olsen
Elisabeth
E
Matforsk AS, Norwegian Food Research Institute. elisabeth.olsen@matforsk.no
Vogt
Gjermund
G
Veberg
Annette
A
Ekeberg
Dag
D
Nilsson
Astrid
A
D000818:Animals; D002417:Cattle; D002645:Chickens; D005511:Food Handling; D005519:Food Preservation; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D015227:Lipid Peroxidation; D015416:Maillard Reaction; D008461:Meat Products; D009812:Odorants / Q000032:analysis; D012677:Sensation; D012906:Smoke; D013050:Spectrometry, Fluorescence; D017365:Spices; D013552:Swine
D012906:Smoke