Detection of Volatiles from Raw Beef Meat from Different Packaging Systems Using Solid-Phase Microextraction GC–Accurate Mass Spectrometry
The volatile profile of raw beef contains vital information related to meat quality and freshness. This qualitative study examines the effect of packaging system on the formation and release of volatile organic compounds (VOCs) from raw beef over time, relative to the packaging best before date (BBD...
| Published in: | Foods |
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| Main Authors: | , , , , |
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-08-01
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| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/9/2018 |
| _version_ | 1850078641368596480 |
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| author | Debarati Bhadury Yada Nolvachai Philip J. Marriott Joanne Tanner Kellie L. Tuck |
| author_facet | Debarati Bhadury Yada Nolvachai Philip J. Marriott Joanne Tanner Kellie L. Tuck |
| author_sort | Debarati Bhadury |
| collection | DOAJ |
| container_title | Foods |
| description | The volatile profile of raw beef contains vital information related to meat quality and freshness. This qualitative study examines the effect of packaging system on the formation and release of volatile organic compounds (VOCs) from raw beef over time, relative to the packaging best before date (BBD). The three packaging systems investigated were modified atmospheric packaging, vacuum packaging, and cling-wrapped packaging. Porterhouse steak samples with the same BBD were analysed from 3 days before to 3 days after the BBD. VOCs were detected via preconcentration using solid-phase microextraction combined with gas chromatography–accurate mass quadrupole time-of-flight mass spectrometry. In total, 35 different VOCs were tentatively identified. Interestingly, there was no clear relationship of the VOCs detected between the three packaging systems, with only carbon disulphide and acetoin, both known volatiles of beef, detected in all three. This is the first study to investigate the effects of commercial packaging systems on VOC formation; it provides an understanding of the relationship of VOCs to the BBD that is essential for the development of on-pack freshness and quality sensors. |
| format | Article |
| id | doaj-art-ed9e4e4082df4eaaafca38cb98d3de5a |
| institution | Directory of Open Access Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2021-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| spelling | doaj-art-ed9e4e4082df4eaaafca38cb98d3de5a2025-08-20T00:14:16ZengMDPI AGFoods2304-81582021-08-01109201810.3390/foods10092018Detection of Volatiles from Raw Beef Meat from Different Packaging Systems Using Solid-Phase Microextraction GC–Accurate Mass SpectrometryDebarati Bhadury0Yada Nolvachai1Philip J. Marriott2Joanne Tanner3Kellie L. Tuck4School of Chemistry, Monash University, Wellington Rd, Clayton, VIC 3800, AustraliaAustralian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Rd, Clayton, VIC 3800, AustraliaAustralian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Rd, Clayton, VIC 3800, AustraliaBioresource Processing Research Institute of Australia (BioPRIA), Department of Chemical Engineering, Monash University, Alliance Ln, Clayton, VIC 3800, AustraliaSchool of Chemistry, Monash University, Wellington Rd, Clayton, VIC 3800, AustraliaThe volatile profile of raw beef contains vital information related to meat quality and freshness. This qualitative study examines the effect of packaging system on the formation and release of volatile organic compounds (VOCs) from raw beef over time, relative to the packaging best before date (BBD). The three packaging systems investigated were modified atmospheric packaging, vacuum packaging, and cling-wrapped packaging. Porterhouse steak samples with the same BBD were analysed from 3 days before to 3 days after the BBD. VOCs were detected via preconcentration using solid-phase microextraction combined with gas chromatography–accurate mass quadrupole time-of-flight mass spectrometry. In total, 35 different VOCs were tentatively identified. Interestingly, there was no clear relationship of the VOCs detected between the three packaging systems, with only carbon disulphide and acetoin, both known volatiles of beef, detected in all three. This is the first study to investigate the effects of commercial packaging systems on VOC formation; it provides an understanding of the relationship of VOCs to the BBD that is essential for the development of on-pack freshness and quality sensors.https://www.mdpi.com/2304-8158/10/9/2018GC–accQTOFMSraw beefheadspaceSPMEmeat quality |
| spellingShingle | Debarati Bhadury Yada Nolvachai Philip J. Marriott Joanne Tanner Kellie L. Tuck Detection of Volatiles from Raw Beef Meat from Different Packaging Systems Using Solid-Phase Microextraction GC–Accurate Mass Spectrometry GC–accQTOFMS raw beef headspace SPME meat quality |
| title | Detection of Volatiles from Raw Beef Meat from Different Packaging Systems Using Solid-Phase Microextraction GC–Accurate Mass Spectrometry |
| title_full | Detection of Volatiles from Raw Beef Meat from Different Packaging Systems Using Solid-Phase Microextraction GC–Accurate Mass Spectrometry |
| title_fullStr | Detection of Volatiles from Raw Beef Meat from Different Packaging Systems Using Solid-Phase Microextraction GC–Accurate Mass Spectrometry |
| title_full_unstemmed | Detection of Volatiles from Raw Beef Meat from Different Packaging Systems Using Solid-Phase Microextraction GC–Accurate Mass Spectrometry |
| title_short | Detection of Volatiles from Raw Beef Meat from Different Packaging Systems Using Solid-Phase Microextraction GC–Accurate Mass Spectrometry |
| title_sort | detection of volatiles from raw beef meat from different packaging systems using solid phase microextraction gc accurate mass spectrometry |
| topic | GC–accQTOFMS raw beef headspace SPME meat quality |
| url | https://www.mdpi.com/2304-8158/10/9/2018 |
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