Instrument: 3100 Purge and Trap Sample Concentrator
Analysis of Flavor and Aroma Volatiles in Meat
The major purpose of irradiating meat is to control pathogenic microorganisms in raw meat during handling and storage (Ahn et al, Journal of Food Science, 1998). One of the major concerns in irradiating meat, however, is its effect on meat quality (Ahn et al, Meat Science, 1998). Thayer (et al, 1993) reported that irradiation dose, processing temperature, and packaging conditions strongly influence microbial and nutritional quality of meat. Merritt (1966) suggested that the volatile compounds responsible for the off-odor in irradiated meat are produced by the radiation impact on protein and lipid molecules and are different from those of lipid oxidation. (Ahn et al, Meat Science, 1998)
In a study performed at Iowa State University the Precept II and 3000 Purge and Trap Concentrator were used to concentrate the volatiles potentially responsible for the off-odor in irradiated meat. A Hewlett Packard GC (Model 6890, Wilmington, DE) equipped with flame ionization detector (FID) was used to analyze volatiles after thermal desorption. (Ahn et al, Journal of Food Science, 1998) Figure 1 shows typical gas chromatograms of volatiles from irradiated and nonirradiated raw pork meat patties of all muscles studied. The chromatogram of the irradiated patty is more complicated than that of the nonirradiated patty. The major difference in the profiles of volatiles between irradiated and nonirradiated was in the early part (less than 3 minutes) of the chromatograms. (Ahn et al, Journal of Food Science, 1998)
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