Analyzing the Volatile Components in Ready-to-eat (RTE) Abalone Before and After the Spoilage by Gas Chromatograohy-mass Spectrometry (GC-MS)
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Abstract:
In order to analyze the spoilage bacteria which caused the spoilage of the vacuum-packed RTE abalone, the solid phase micro-extraction coupled with gas chromatography-mass spectrometry (GC-MS) were used to analyze the changes of volatile components before and after the spoilage of RTE abalone, and the contaminated abalone by Clostridium sporogenes which was the spoilage bacteria of RTE abalone. The results showed that RTE abalone produced obvious scent of roast meat. Alcohols (51.93%), nitrogen-containing sulfur (20.91%) and aldehyde (6.62%) compounds were the main sources of volatile components. And butanediol (42.64%). methylpyrazine (12.41%) were the most important characteristic flavor substances of RTE abalone. But the naturally spoiled abalone produced significant fecal odor and rancidity. It mainly contained nitrogen-containing sulfur (49.16%), aromatic (20.73%), and acid (18.83%) compounds. Indol (41.93%), aromatic (20.73%), 2-methylbutyric acid (7.13%), which were the characteristic flavor substances of the natural spoilage abalone. The contaminated abalone by Clostridium Sporogenes also produced significant fecal odor and rancidity. The most important volatile substances in contaminated abalone were acid (45.76%) and nitrogen-containing sulfur (18.25%) compounds. The 4-methylpentanoic acid (37.49%), dimethyl trisulfide (8.16%) and indol (5.76%) were characteristic flavor substances of contaminated abalone. Clostridium is one of the most important microbial contamination sources for vacuum-packed food, and it is necessary to adopt a more efficient and safer sterilization method to kill Clostridium.
