Wojnowski Wojciech, Majchrzak Tomasz, Dymerski Tomasz, Gębicki Jacek, Namieśnik Jacek
Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland.
Department of Chemical and Process Engineering, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland.
Monatsh Chem. 2017;148(9):1631-1637. doi: 10.1007/s00706-017-1969-x. Epub 2017 Jul 1.
To ensure that chicken meat products are safe to consume, it is important to be able to reliably determine its shelf-life. To assess the applicability of ultra-fast gas chromatography and electronic nose technology in evaluation of poultry, an analysis of the headspace of ground chicken meat samples refrigerated over a period of 7 days was performed. Chemometric techniques were used to mine additional information from a multiparametric data set. As a reference, sensory evaluation was also conducted, and several volatile chemical compounds that can potentially be used as poultry meat decomposition indicators were identified. The obtained results suggest the possibility of using both techniques to supplement the established methods of chicken meat quality assessment.
为确保鸡肉产品食用安全，能够可靠地确定其保质期非常重要。为评估超快速气相色谱法和电子鼻技术在禽类评估中的适用性，对冷藏7天的碎鸡肉样品顶空进行了分析。采用化学计量学技术从多参数数据集中挖掘更多信息。作为参考，还进行了感官评价，并鉴定了几种可能用作禽肉分解指标的挥发性化合物。所得结果表明，这两种技术都有可能补充现有的鸡肉品质评估方法。
