STATIC HEADSPACE CAPILLARY GC METHOD FOR DETERMINING CHANGES OF VOLATILES FROM HEATED CHICKEN BREAST MEAT

Abstract

ABSTRACTVolatile compounds generated during heat processing are associated with the flavor quality of cooked muscle foods. A static headspace GC method using a capillary column was developed for the analysis of volatiles from chicken breast meat previously heated to end‐point temperatures (EPTs) of 60 to 80C at 5C intervals. A semi‐automatic static headspace GC system with a fused silic capillary column (5% bonded methyl phenyl silicone, 50 m × 0.25 mm × 0.25 μm) was incorporated. Up to 23 peaks were detected. Major volatiles including propanal, pentanal, hexanal, heptanal and octanal increased as the EPT increased, especially between 60 and 70C. The effect of cooking EPT on volatile generation was determined more accurately by using the capillary column than by the packed column reported previously. Controlling EPT is important in ensuring the flavor quality and stability of precooked poultry meat products.