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.
authors.affiliation: Department of Food Science, Quality & Technology, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark. esbenskibstedholm@gmail.com
authors.forename: E S
authors.initials: ES
authors.lastname: Holm
authors.forename: A P S
authors.initials: AP
authors.lastname: Adamsen
authors.forename: A
authors.initials: A
authors.lastname: Feilberg
authors.forename: A
authors.initials: A
authors.lastname: Schäfer
authors.forename: M M
authors.initials: MM
authors.lastname: Løkke
authors.forename: M A
authors.initials: MA
authors.lastname: Petersen
mesh_terms: D019342:Acetic Acid / Q000032:analysis; D000447:Aldehydes / Q000032:analysis; D000818:Animals; D003296:Cooking; D003931:Diacetyl / Q000032:analysis; D005069:Evaluation Studies as Topic; D005506:Food Contamination / Q000032:analysis; D005516:Food Microbiology; D063427:Food Quality; D061353:Food Storage; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D006801:Humans; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology; D009812:Odorants / Q000032:analysis; D011522:Protons; D011786:Quality Control; D012903:Smell; D013552:Swine; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D000447:Aldehydes; D011522:Protons; D055549:Volatile Organic Compounds; C032251:isovalerylaldehyde; D003931:Diacetyl; D019342:Acetic Acid