Monitoring of volatile substances in the meat

B.Sc. Many Eath

Diplomová práce

Abstract:

Production of volatile organic compounds is often considered as an important factor affecting food quality. Chemical analysis of these is not always simple, especially in the meat. One of the more advanced ways to analyze these substances is to use the SPME-GC-MS combination. This technique makes it possible to monitor the changes in the chemical composition of volatile compounds from meat under different storage conditions (temperature, time). In this work, SPME-GC-MS technique monitored the volatile compounds profiles from fresh pork samples, stored at 25 °C and 8 °C for 1, 3, 5 and 7 days. Chemical structures of the compounds were determined from their mass spectra or by comparison of their Kovats indices. Chemical analysis has shown the presence of many compounds, especially aldehydes and alcohols, then ketones, acids, terpenic substances, hydrocarbons and others. These compounds are produced by biochemical processes during ageing of meat and also by action of microorganisms. The present study will give basic information on the acceptability of the meat under certain storage conditions and open door for more future research on meat aroma and flavor. The method can be used to study volatile substances from different types of meat, along with post-mortem biochemical changes, and can be used in food analysis.

Keywords

volatile compounds, pork, storage conditions, SPME, GC-MS

Jazyk práce: angličtina

Datum vytvoření / odevzdání či podání práce: 25. 4. 2017

Obhajoba závěrečné práce

• Vedoucí: Ing. Klára Urbanová, Ph.D.

Česká zemědělská univerzita v Praze

Fakulta tropického zemědělství

Magisterský studijní program / obor:
Tropické zemědělství / Animal and Food Sciences in Tropics and Subtropics