Rivas-Cañedo Ana, Fernández-García Estrella, Nuñez Manuel
Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Carretera de La Coruña, km. 7, 28040 Madrid, Spain.
Meat Sci. 2009 Feb;81(2):321-8. doi: 10.1016/j.meatsci.2008.08.008. Epub 2008 Aug 15.
The effect of high pressure treatment (400MPa, 10min at 12°C) on the volatile profile of minced beef and chicken breast, packaged with or without aluminum foil in a multilayer polymeric bag, was investigated. The analysis of the volatile fraction was carried out by dynamic headspace extraction coupled to gas chromatography-mass spectrometry. Pressurization produced significant changes in the levels of some volatile compounds presumably coming from microbial activity. Some alcohols and aldehydes decreased, while other compounds, such as 2,3-butanedione and 2-butanone, were more abundant in high pressure processed meats. A significant migration of compounds from the plastic material was observed, mainly branched-chain alkanes and benzene compounds. Two functions built by the principal component analysis explained a high percentage of the variance and could be used to separate the samples into four distinct groups, according to high pressure treatment and packaging material.
研究了高压处理（400MPa，12°C下10分钟）对多层塑料袋中有无铝箔包装的碎牛肉和鸡胸肉挥发性成分的影响。挥发性成分的分析通过动态顶空萃取结合气相色谱 - 质谱法进行。加压导致一些可能来自微生物活动的挥发性化合物水平发生显著变化。一些醇类和醛类减少，而其他化合物，如2,3 - 丁二酮和2 - 丁酮，在高压处理的肉类中含量更高。观察到化合物从塑料材料中有显著迁移，主要是支链烷烃和苯类化合物。主成分分析构建的两个函数解释了很大比例的方差，并且可用于根据高压处理和包装材料将样品分为四个不同的组。
