Title

Determination of Volatile and Semivolatile Contaminants in Meat by Supercritical Fluid Extraction/gas Chromatography/mass Spectrometry

Abstract

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.

Department(s)

Chemistry

Document Type

Article - Journal

Document Version

Citation

File Type

text

Language(s)

English

Rights

© 1996 Wiley-Blackwell, All rights reserved.


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