Abstract
To ensure that chicken meat products are safe to consume, it is important to be able to reliably determine its shelf-life. To assess the applicability of ultra-fast gas chromatography and electronic nose technology in evaluation of poultry, an analysis of the headspace of ground chicken meat samples refrigerated over a period of 7 days was performed. Chemometric techniques were used to mine additional information from a multiparametric data set. As a reference, sensory evaluation was also conducted, and several volatile chemical compounds that can potentially be used as poultry meat decomposition indicators were identified. The obtained results suggest the possibility of using both techniques to supplement the established methods of chicken meat quality assessment.Graphical abstract
Highlights
Poultry which constitutes 36% of the global meat consumption is an important element of many diets due to a high content of digestible protein, as well as vitamins and microelements necessary for maintaining proper metabolic processes
To assess the applicability of ultra-fast gas chromatography and electronic nose technology in evaluation of poultry, an analysis of the headspace of ground chicken meat samples refrigerated over a period of 7 days was performed
This type of analysis often fails to indicate the presence of psychrotrophic bacteria which proliferate in chicken meat during cold storage [5]
Summary
Poultry which constitutes 36% of the global meat consumption is an important element of many diets due to a high content of digestible protein, as well as vitamins and microelements necessary for maintaining proper metabolic processes. To assess the applicability of ultra-fast gas chromatography and electronic nose technology in evaluation of poultry, an analysis of the headspace of ground chicken meat samples refrigerated over a period of 7 days was performed. Sensory evaluation was conducted, and several volatile chemical compounds that can potentially be used as poultry meat decomposition indicators were identified.
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