Department of Food Science, Quality & Technology, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark.
Meat Sci. 2013 Oct;95(2):302-10. doi: 10.1016/j.meatsci.2013.04.046. Epub 2013 Apr 24.
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.
采用质子转移反应质谱（PTR-MS）和顶空气相色谱-质谱联用（HS-GC-MS）技术，在 6 周的贮藏期内，对工业化生产的萨拉米香肠中挥发性有机化合物（VOC）组成的变化进行了测量。PTR-MS 和 HS-GC-MS 均观察到，挥发性有机化合物的减少是导致萨拉米香肠新鲜香气的主要变化。采用 PTR-MS 对另外 4 种熟制切片肉类产品在 4 周货架期的中间和末期进行了测量。这些测量结果显示，猪里脊肉 m/z 69、71、87 和 89 的强度增加，草药萨拉米香肠 m/z 61 的强度增加。这些离子被分配到微生物腐败标志物：乙酸、2-和 3-甲基丁醇、2-和 3-甲基丁醛、双乙酰和乙酰基。总的来说，这项研究表明 PTR-MS 具有用于熟制切片肉类产品质量控制的潜力。
