Literature DB >> 12848482

Solid phase microextraction-gas chromatography for quantifying headspace hexanal above freeze-dried chicken myofibrils.

Carolyn F Goodridge1, Randolph M Beaudry, James J Pestka, Denise M Smith.   

Abstract

A method using solid phase microextraction (SPME) combined with gas chromatography/mass spectrometry (GC/MS) was developed and used to determine the oxidation of freeze-dried chicken myofibrils spiked with methyl linoleate. Freeze-dried chicken myofibrils were found to act as a significant reservoir for hexanal. Recovery of hexanal emissions from the headspace above spiked myofibrils was 95% using a 5 min sampling time, with a total analysis time of approximately 12 min/sample. The SPME-GC/MS working linear response was from 0.01 to 10 mg hexanal/L (r( 2) = 0.995). Freeze-dried chicken myofibrils with added methyl linoleate (0.6 mmol/g of protein) were stored at 50 degrees C at water activities of 0.30 and 0.75 for 0, 12, 27, and 50 h. Lipid oxidation was determined using SPME-GC/MS to measure headspace hexanal concentration, the thiobarbituric acid reactive substances assay (TBARS) to quantify malonaldehyde, and a conjugated diene assay. Lipid oxidation was influenced by storage time and water activity. A strong correlation (r = 0.938) existed between SPME-GC/MS and TBARS. The use of SPME-GC/MS was a sensitive and rapid method for detecting hexanal as an indicator of lipid oxidation in chicken myofibrils.

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Year:  2003        PMID: 12848482     DOI: 10.1021/jf0260646

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN: 0021-8561            Impact factor:   5.279


  3 in total

1.  Volatile profiling reveals intracellular metabolic changes in Aspergillus parasiticus: veA regulates branched chain amino acid and ethanol metabolism.

Authors:  Ludmila V Roze; Anindya Chanda; Maris Laivenieks; Randolph M Beaudry; Katherine A Artymovich; Anna V Koptina; Deena W Awad; Dina Valeeva; Arthur D Jones; John E Linz
Journal:  BMC Biochem       Date:  2010-08-24       Impact factor: 4.059

2.  A comparative qualitative study of the profile of volatile organic compounds associated with Salmonella contamination of packaged aged and fresh beef by HS-SPME/GC-MS.

Authors:  Paramita Bhattacharjee; Suranjan Panigrahi; Dongqing Lin; Catherine M Logue; Julie S Sherwood; Curt Doetkott; Martin Marchello
Journal:  J Food Sci Technol       Date:  2010-11-30       Impact factor: 2.701

3.  Identification the Key Odorants in Different Parts of Hyla Rabbit Meat via Solid Phase Microextraction Using Gas Chromatography Mass Spectrometry.

Authors:  Yuejie Xie; Zhifei He; Jingzhi Lv; En Zhang; Hongjun Li
Journal:  Korean J Food Sci Anim Resour       Date:  2016-12-31       Impact factor: 2.622

  3 in total

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