Browse > Article
http://dx.doi.org/10.5851/kosfa.2009.29.5.579

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

Park, Sung-Yong (Department of Animal Science and Biotechnology Research Institute, Chonnam National University)
Yoon, Young-Mo (Department of Food Science, Nutrition, and Health Promotion, Mississippi State University)
Schilling, M. Wes (Department of Food Science, Nutrition, and Health Promotion, Mississippi State University)
Chin, Koo-Bok (Department of Animal Science and Biotechnology Research Institute, Chonnam National University)
Publication Information
Food Science of Animal Resources / v.29, no.5, 2009 , pp. 579-589 More about this Journal
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 ($100^{\circ}C$/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.
Keywords
volatile compounds; SPME fiber type; heating; storage time; pork loin;
Citations & Related Records

Times Cited By Web Of Science : 0  (Related Records In Web of Science)
Times Cited By SCOPUS : 1
연도 인용수 순위
  • Reference
1 Gianelli, M. P., Flores, M., and Toldra, F. (2002) Optimisation of solid phase microextraction (SPME) for the analysis of volatile compounds in dry-cured ham. J. Sci. Food Agr. 82, 1703-1709   DOI   ScienceOn
2 Poligne, I., Collignan, A., and Trystram, G. (2002) Effects of salting, drying, cooking, and smoking operations on volatile compound formation and color patterns in pork. J. Food Sci. 67, 2976-2986   DOI   ScienceOn
3 Beltran, E., Pla, R., Yuste, J., and Mor-Mur, M. (2003) Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal values. Meat Sci. 64, 19-25   DOI   ScienceOn
4 Ruiz, J., Cava, R., Ventanas, J., and Jensen, M. T. (1998) Headspace solid phase microextraction for the analysis of volatiles in a meat product: dry-cured Iberian ham. J. Agr. Food Chem. 46, 4688-4694   DOI   ScienceOn
5 Ahn, D. U., Jo, C., and Olson, D. G. (1999) Volatile profiles of raw and cooked turkey thigh as affected by purge temperature and holding time before purge. J. Food Sci. 64, 230-233   DOI   ScienceOn
6 Montel, M. C., Masson, F., and Talon, R. (1998) Bacterial role in flavour development. Meat Sci. 49, S111-S123   DOI   ScienceOn
7 Ardo, Y. (2006) Flavour formation by amino acid catabolism. Biotechnol. Adv. 24, 238-242   DOI   PUBMED   ScienceOn
8 Garcia-Esteban, M., Ansorena, D., Astiasaran, I., and Ruiz, J. (2004) Study of the effect of different fiber coatings and extraction conditions on dry cured ham volatile compounds extracted by solid-phase microextraction (SPME). Talanta 64, 458-466   DOI   ScienceOn
9 Machiels, D. and Istasse, L. (2003) Evaluation of two commercial solid-phase microextraction fibres for the analysis of target aroma compounds in cooked beef meat. Talanta 61, 529-537   DOI   ScienceOn
10 Mottram, D. S. (1998) Flavour formation in meat and meat products: a review. Food Chem. 62, 415-424   DOI   ScienceOn
11 Estevez, M., Morcuende, D., Ventanas, S., and Cava, R. (2003) Analysis of volatiles in meat from Iberian pigs and leas pigs after refrigeration and cooking by using SPME-GCMS. J. Agr. Food Chem. 51, 3429-3435   DOI   ScienceOn
12 Brunton, N. P., Cronin, D. A., and Monahan, F. J. (2001) The effects of temperature and pressure on the performance of Carboxen/PDMS fibres during solid phase microextraction (SPME) of headspace volatiles from cooked and raw turkey breast. Flavour Fragr. J. 16, 294-302   DOI   ScienceOn
13 Stephen Elmore, J., Mottram, D. S., and Hierro, E. (2000) Two-fibre solid-phase microextraction combined with gas chromatography-mass spectrometry for the analysis of volatile aroma compounds in cooked pork. J. Chromatogr. A 905, 233-240   DOI   ScienceOn
14 Urbach, G. (1995) Contribution of lactic acid bacteria to flavour compound formation in dairy products. Int. Dairy J. 5, 877-903   DOI   ScienceOn
15 Park, S. Y., Kim, Y. J., Lee, H. C., Yoo, S. S., Shim, J. H., and Chin, K. B. (2008). Effects of pork meat cut and packaging type on lipid oxidation and oxidative products during refrigerated storage (8${^{\circ}C}$). J. Food Sci. 73, C127-C134   DOI   PUBMED   ScienceOn
16 Sanches-Silva, A., Rodriguez-Bernaldo de Quiros, A., Lopez- Hernandez, J., and Paseiro-Losada, P. (2004) Determination of hexanal as indicator of the lipidic oxidation state in potato crisps using gas chromatography and high-performance liquid chromatography. J. Chromatogr. A 1046, 75-81   DOI   PUBMED   ScienceOn
17 Morcuende, D., Estevez, M., Ruiz, J., and Cava, R. (2003) Oxidative and lipolytic deterioration of different muscles from free-range reared Iberian pigs under refrigerated storage. Meat Sci. 65, 1157-1164   DOI   ScienceOn