Determination of Volatile and Semivolatile Contaminants in Meat by Supercritical Fluid Extraction/Gas Chromatography/Mass Spectrometry
Meat products that were exposed to a warehouse fire were collected and examined to identify contaminants present in the samples. an extraction method using supercritical carbon dioxide at 100 atm and 60°C was developed to analyze and characterize volatile and semi-volatile compounds from the samples. the major volatile compounds were lipid oxidation products, such as hexanal and nonanal. Volatiles concentrations from fire-exposed meat products were compared to control samples to determine compositional differences. Aromatic and polycyclic aromatic hydrocarbons were identified, and naphthalene was measured in suspected fire-damaged meat products. Direct supercritical extraction from the meat samples proved to be a rapid and reproducible method to assess contamination in commercial meat products.
J. M. Snyder et al., "Determination of Volatile and Semivolatile Contaminants in Meat by Supercritical Fluid Extraction/Gas Chromatography/Mass Spectrometry," Journal of the Science of Food and Agriculture, vol. 72, no. 1, pp. 25-30, Wiley-Blackwell, Sep 1996.
The definitive version is available at http://dx.doi.org/10.1002/(SICI)1097-0010(199609)72:1<25
Keywords and Phrases
Aldehydes; Aromatic Hydrocarbons; Meat; Naphthalene; Volatiles
International Standard Serial Number (ISSN)
Article - Journal
© 1996 Wiley-Blackwell, All rights reserved.