Abstract
Two of the major degradation products in thermally processed meal, ready-to-eat (MRE) products are hexanal and methyl sulfide. A rapid and reliable Fourier Transform infrared (FTIR) spectroscopic method was developed to screen hexanal and methyl sulfide levels in retorted MRE products. The S–CH 3 group of methyl sulfide and C=O of hexanal showed characteristic bending vibrations at 1317 and 1745 cm −1, respectively. Performing a comparative gas chromatography analysis validated the FTIR method. The method was then applied to determine changes in the levels of hexanal and methyl sulfide in four MRE products packed under air and three modified atmosphere headspaces and stored under ambient and elevated temperatures. The increase in methyl sulfide level with time and temperature was statistically significant ( P<0.05) compared to initial level. Hexanal level also increased significantly. Modified atmosphere packaging conditions and headspace volume had an insignificant effect on the levels of hexanal and methyl sulfide in the MRE products. The FTIR method could be used as a tool for routine quality analysis of stored MRE and other food products.
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