TWB 12/15 Flüchtige Verderbsmarker bei MAP-Hähnchen

Forum Wissenschaft
Quelle: TWB Forum Wissenschaft

Echtzeit-Detektion mit Protonentauschreaktions-Massenspektrometrie

Meat spoilage is characterised by the generation and release of volatile organic compounds (VOCs), many of which are odorous and elicit a disagreeable odour associated with spoiled meat. Considerable effort has been made in the past to identify these VOCs as possible indicators of meat spoilage. Gas chromatography with mass spectrometry (GC-MS) is commonly used for detecting VOCs in the headspace of meat, but despite its sensitivity it allows only intermittent measurements due to sample workup required prior to the analysis. We explored the possibility of using proton transfer reaction-mass spectrometry (PTR-MS) as a novel tool for real-time monitoring of VOCs in the headspace of meat.

Keywords: PTR-MS, food freshness indicator (FFI), chicken, modified atmosphere packaging (MAP)

Schlagworte: PTR-MS, Frischeindikator (FFI), Hähnchen, Schutzgasverpackung (MAP)

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