Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Evaluation of Volatile Compounds Isolated from Pork Loin (Longissimus dorsi) as Affected by Fiber Type of Solid-phase Microextraction (SPME), Preheating and Storage Time

  • Park, Sung-Yong (Department of Animal Science and Biotechnology Research Institute, Chonnam National University) ;
  • Yoon, Young-Mo (Department of Food Science, Nutrition, and Health Promotion, Mississippi State University) ;
  • Schilling, M. Wes (Department of Food Science, Nutrition, and Health Promotion, Mississippi State University) ;
  • Chin, Koo-Bok (Department of Animal Science and Biotechnology Research Institute, Chonnam National University)
  • Published : 2009.10.31
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Abstract

This study was conducted to investigate the effects of heating, fiber type used in solid-phase microextraction (SPME, two phase vs three phase) and storage time on the volatile compounds of porcine M. longissimus dorsi (LD). Volatile compounds were measured using a gas chromatography and mass spectrometry (GC/MS) with a quadrupole mass analyzer. Among the volatile compounds identified, aldehydes (49.33%), alcohols (24.63%) and ketones (9.85%) were higher in pre-heated loins ($100^{\circ}C$/30 min), whereas, alcohols (34.33%), hydrocarbons (22.84%) and ketones (16.88%) were higher in non-heated loins. Heating of loins induced the formation of various volatile compounds such as aldehydes (hexanal) and alcohols. The total contents of hydrocarbons, alcohols, and carboxylic acids were higher in two phase fibers, whereas those of esters tended to be higher in three-phase fibers (p<0.05). Most volatile compounds increased (p<0.05) with increased storage time. Thus, the analysis of volatile compounds were affected by the fiber type, while heating and refrigerated storage of pork M. longissimus dorsi increased the volatile compounds derived from lipid oxidation and amino acid catabolism, respectively.

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References

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