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Detection of volatile organic compounds as markers of chicken breast spoilage using HS-SPME-GC/MS-FASST

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Abstract

Volatile organic compounds (VOCs) of naturally aerobically spoiled chicken breast at ambient temperature were analyzed to identify volatiles that can be used as spoilage markers. The headspace solid-phase micro-extraction (HS-SPME) technique coupled with gas GC/MS running in Fast Automated Scan/SIM Type (FASST) mode was applied using 4 SPME fibers of different polarity. All of fibers were able to detect the sulfides methanethiol (MeSH), dimethyl disulfide (DMDS), and dimethyl trisulfide (DMTS), the alcohols ethanol (EtOH), 1- and 2-butanol, and 1-butanol isomers, and free fatty acids (FFAs) in the range of C2 to C5. Principal component analysis (PCA) revealed that spoilage in chicken meat is 2-step process. Initially, an increase in amounts of alcohols and FFAs was observed (primary spoilage), followed by an increase in the sulfide content (secondary spoilage). The most promising volatile spoilage markers for chicken breast were EtOH and 3-methyl-1-butanol, followed by acetic acid (C2) and sulfides.

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Authors and Affiliations

  1. Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore, 117543, Singapore

    Marta Mikš-Krajnik & Hyun-Gyun Yuk

  2. National University of Singapore (Suzhou) Research Institute, Jiangsu, 215123, China

    Hyun-Gyun Yuk

  3. Chair of Industrial and Food Microbiology, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-726, Olsztyn, Poland

    Marta Mikš-Krajnik

  4. Division of Engineering Mechanics, School of Mechanical and Aerospace Engineering, Nanyang Technological University, Singapore, 639798, Singapore

    Yong-Jin Yoon

Authors
  1. Marta Mikš-Krajnik
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  3. Hyun-Gyun Yuk
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Correspondence to Hyun-Gyun Yuk.

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Mikš-Krajnik, M., Yoon, YJ. & Yuk, HG. Detection of volatile organic compounds as markers of chicken breast spoilage using HS-SPME-GC/MS-FASST. Food Sci Biotechnol 24, 361–372 (2015). https://doi.org/10.1007/s10068-015-0048-5

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  • DOI: https://doi.org/10.1007/s10068-015-0048-5

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