Lactiker Research Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria- Gasteiz, Spain.
Lactiker Research Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria- Gasteiz, Spain.
Food Chem. 2021 Aug 1;352:129380. doi: 10.1016/j.foodchem.2021.129380. Epub 2021 Feb 23.
Solid-phase microextraction coupled to gas chromatography-mass spectrometry is a common approach to analyze the volatile profile of cooked meat. The present study aims to investigate the combined effect of sample preparation, including meat presentation (minced and steak) and cooking method (stewed and grilled), and extraction temperature (30, 60 and 80 °C) and time (30 and 50 min) on the volatile composition of cooked deer meat. The statistical results indicated that extraction temperature was the most relevant factor affecting the meat volatile profile of cooked meat followed by the extraction time. Higher extraction temperatures improved the detection of heavy volatile compounds, while sample preparation had little influence on the meat volatile profile, probably due to the accurate control of the parameters used for meat presentation and cooking methods. The results of this work can assist in the standardization of analytical procedures for the characterization of volatile compounds in cooked meat.
固相微萃取结合气相色谱-质谱法是分析熟肉挥发性成分的常用方法。本研究旨在探讨样品制备（包括肉末和牛排）和烹饪方法（炖煮和烤制）以及萃取温度（30、60 和 80°C）和时间（30 和 50 分钟）对熟鹿肉挥发性成分的综合影响。统计结果表明，萃取温度是影响熟肉挥发性成分的最相关因素，其次是萃取时间。较高的萃取温度提高了重挥发性化合物的检测能力，而样品制备对肉挥发性成分的影响较小，这可能是由于对用于肉呈现和烹饪方法的参数进行了精确控制。这项工作的结果可以帮助标准化分析程序，以用于鉴定熟肉中的挥发性化合物。
