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MICROBIAL SPOILAGE OF REFRIGERATED FRESH BROILERS. 5. EVALUATION OF SUITABLE METHODS FOR THE DETECTION OF THE VOLATILE AROMA COMPOUNDS.

Author(s) : VIEHWEG S. H.

Type of article: Article

Summary

DIRECT HEADSPACE ANALYSIS, LOW-TEMPERATURE, HIGH-VACUUM DISTILLATION AND ADSORPTION,USED FOR THE DETERMINATION OF VOLATILE METABOLIC PRODUCTS FORMED DURING THE SPOILAGE OF CHILL-STORED POULTRY CARCASSES WERE TESTED. HEADSPACE ANALYSIS IN CONNECTION WITH A SULPHUR SELECTIVE DETECTOR ENABLED GOOD DETERMINATION. WITH DISTILLATION: 0.1 PASCAL, 308 K (35 DEG C), 3 HOURS, IT WAS POSSIBLE TO OBTAIN AROMA CONCENTRATES OF THE SLIGHTLY TO POORLY VOLATILE COMPOUNDS WHICH CONTAINED HARDLY ANY CONTAMINANTS. A FILTER WITH 3 MG PORAPAK Q, CONTINUOUSLY COOLED TO 283 K (10 DEG C) WITH WATER, WAS USED TO ADSORB THE VOLATILE SUBSTANCES. THIS WAS ESPECIALLY WELL SUITED FOR THE CONCENTRATION OF THE SLIGHTLY VOLATILE COMPOUNDS. FOR THE DETECTION OF THE WIDEST POSSIBLE SPECTRUM OF VOLATILE SUBSTANCES, A PARALLEL APPLICATION OF ALL THE 3 METHODS WOULD BE UNAVOIDABLE.

Details

  • Original title: MICROBIAL SPOILAGE OF REFRIGERATED FRESH BROILERS. 5. EVALUATION OF SUITABLE METHODS FOR THE DETECTION OF THE VOLATILE AROMA COMPOUNDS.
  • Record ID : 1990-2417
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 22 - n. 6
  • Publication date: 1989

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