Solid phase microextraction - gas chromatography for the evaluation of secondary lipid oxidation products in chicken patties during long-term storage

Journal of the Brazilian Chemical Society

Lilian R. B. Mariutti¹  Gislaine C. Nogueira¹  Neura Bragagnolo¹ 

[1] ,University of Campinas Faculty of Food Engineering Department of Food ScienceCampinas SP ,Brazil

关键词: long term storage;    lipid oxidation;    TBARS;    SPME;    chicken meat;   

DOI  :  10.1590/S0103-50532009001000012

来源: SciELO

【 摘 要 】

The formation of hexanal, pentanal and malonaldehyde from raw and grilled chicken patties during storage at -18 ºC for 90 days was evaluated by SPME using a DVB/CAR/PDMS fiber. The extraction conditions were optimized to provide reproducible results and avoided fiber saturation even for more oxidised samples. The performance of different DVB/CAR/PDMS fibers was verified during the entire storage period and seven separate fibers were used to assay the extent of lipid oxidation. The relative standard deviation (RSD) was calculated for 60 duplicate analysis and no differences were observed (p > 0.05) among the fibers RSD despite the number of times they were used. The relationship between the different parameters were also established and compared to the results obtained by the traditional TBARS test. Raw patties showed significant (p < 0.05) Pearson's correlations between all parameters, varying from 0.93 to 0.99. However, grilled patties presented a correlation of 0.98 only between hexanal and pentanal.

【 授权许可】

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