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Statements

Subject Item
n2:RIV%2F62157124%3A16270%2F12%3A43871210%21RIV13-MSM-16270___
rdf:type
skos:Concept n14:Vysledek
rdfs:seeAlso
http://www.agriculturejournals.cz/publicFiles/69389.pdf
dcterms:description
The volatile organic compounds (VOCs) in the packing of chicken meat in a modified atmosphere was qualitatively and quantitatively evaluated. The total number of 72 samples of chicken hindquarters were stored under two different modified atmospheres (70% O2, 30% CO2, and 70% argon, 30% CO2) for 20 days. Analyses were performed on Days 0, 4, 8, 12, 16, and 20. VOCs in the headspace samples were detected and quantified by gas chromatography/mass spectrometry (GC/MS) every fourth day of storage. Pentamethylheptane, dimethylsulphide, dimethyl disulphide, dimethyl trisulphide, dimethyl tetrasulphide, hydrogen sulphide and ammonia were detected. Pentamethylheptane and ammonia had similar values for both modified atmospheres (MA). The other compounds were found only in argon MA from the Day 16 of storage with a subsequent increase of values. The measured values for dimethylsulphide were 10.7 and 13.8 mg/l, for dimethyl disulphide they were 1.9 and 10.7 mg/l, dimethyl trisulphide levels were 15.7 and 19.3 mg/l and dimethyl tetrasulphide levels were 93.2 and 418.3 mg/l for Day 16 and 20. The hydrogen sulphide level was detected from 80 to 370 mg/l after the 8th day of storage. We showed that the argon MA is less suitable for packaging raw chicken parts than the oxygen MA in view of the increased amount of microflora and unpleasant odour as assessed by sensory analysis. Oxygen prolonged the shelf life by about four days in comparison with argon. Sensory evaluation was similar for both atmospheres after air exhaustion. The argon MA did not extend the shelf life as compared to the oxygen MA. The volatile organic compounds (VOCs) in the packing of chicken meat in a modified atmosphere was qualitatively and quantitatively evaluated. The total number of 72 samples of chicken hindquarters were stored under two different modified atmospheres (70% O2, 30% CO2, and 70% argon, 30% CO2) for 20 days. Analyses were performed on Days 0, 4, 8, 12, 16, and 20. VOCs in the headspace samples were detected and quantified by gas chromatography/mass spectrometry (GC/MS) every fourth day of storage. Pentamethylheptane, dimethylsulphide, dimethyl disulphide, dimethyl trisulphide, dimethyl tetrasulphide, hydrogen sulphide and ammonia were detected. Pentamethylheptane and ammonia had similar values for both modified atmospheres (MA). The other compounds were found only in argon MA from the Day 16 of storage with a subsequent increase of values. The measured values for dimethylsulphide were 10.7 and 13.8 mg/l, for dimethyl disulphide they were 1.9 and 10.7 mg/l, dimethyl trisulphide levels were 15.7 and 19.3 mg/l and dimethyl tetrasulphide levels were 93.2 and 418.3 mg/l for Day 16 and 20. The hydrogen sulphide level was detected from 80 to 370 mg/l after the 8th day of storage. We showed that the argon MA is less suitable for packaging raw chicken parts than the oxygen MA in view of the increased amount of microflora and unpleasant odour as assessed by sensory analysis. Oxygen prolonged the shelf life by about four days in comparison with argon. Sensory evaluation was similar for both atmospheres after air exhaustion. The argon MA did not extend the shelf life as compared to the oxygen MA.
dcterms:title
Volatile organic compounds as biomarkers of the freshness of poultry meat packaged in a modified atmosphere Volatile organic compounds as biomarkers of the freshness of poultry meat packaged in a modified atmosphere
skos:prefLabel
Volatile organic compounds as biomarkers of the freshness of poultry meat packaged in a modified atmosphere Volatile organic compounds as biomarkers of the freshness of poultry meat packaged in a modified atmosphere
skos:notation
RIV/62157124:16270/12:43871210!RIV13-MSM-16270___
n14:predkladatel
n15:orjk%3A16270
n3:aktivita
n19:S
n3:aktivity
S
n3:cisloPeriodika
5
n3:dodaniDat
n4:2013
n3:domaciTvurceVysledku
n11:1947842 n11:4330455 n11:6288561 n11:9607749
n3:druhVysledku
n5:J
n3:duvernostUdaju
n6:S
n3:entitaPredkladatele
n7:predkladatel
n3:idSjednocenehoVysledku
178477
n3:idVysledku
RIV/62157124:16270/12:43871210
n3:jazykVysledku
n16:eng
n3:klicovaSlova
argon atmosphere; gas chromatography/mass spectrometry; VOCs
n3:klicoveSlovo
n10:VOCs n10:argon%20atmosphere n10:gas%20chromatography%2Fmass%20spectrometry
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[1B3337945178]
n3:nazevZdroje
Czech Journal of Food Sciences
n3:obor
n17:FM
n3:pocetDomacichTvurcuVysledku
4
n3:pocetTvurcuVysledku
4
n3:rokUplatneniVysledku
n4:2012
n3:svazekPeriodika
30
n3:tvurceVysledku
Tománková, Jana Gallas, Leo Bořilová, Gabriela Steinhauserová, Iva
n3:wos
000307490900001
s:issn
1212-1800
s:numberOfPages
9
n13:organizacniJednotka
16270