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标题：Volatile organic compounds present in jerked beef, a traditional Brazilian meat product
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作者：FREIXO Ana Paula Alexandre ; SILVA Ana Carolina Ramos da ; CASTRO Maria Luiza Reis de 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2022
卷号：42
DOI：10.1590/fst.99521
语种：English
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Jerked beef (JB) is a salty and dry meat product, which is considered the evolution of traditional charque (CH). Despite being a product subject to inspection by several government spheres, its production process may suffer some variations depending on the manufacturer, as the Technical Regulation of Identity and Quality of the product does not establish the time allocated to each processing step. The determination of volatile organic compounds (VOC) can reveal characteristic substances of the food and possible quality markers. The application of solid-phase microextraction in the headspace, in series with gas chromatography coupled with mass spectrometry (HS/SPME-GC/MS), allowed the detection of 103 VOC, among acids, ketones, aldehydes, amines, alcohols, hydrocarbons, ethers, esters and others. Acetic, butanoic and pentanoic acids were identified and associated with the characterization of the JB product, having already been correlated in previous studies to deterioration in fresh meat. Compounds possibly from the migration of plastic packagings, such as caprolactam and oxalic acid, were observed in the analyzed samples.
关键词：jerked beef;VOC;HS/SPME;GC/MS