Abstract:The changes in volatile compounds in beef during the decay process were examined, and based on these, the characteristic volatile components that characterize the degree of beef freshness were determined. Samples were stored at one of two temperatures 0 ℃ and 10 ℃ and sampling was performed every two days. Volatile components were determined using the headspace solid phase microextraction-gas-mass spectrometry (HS-SPME-GC-MS) method. The results were analyzed by principal component analysis (PCA); total volatile base nitrogen (TVBN) values, the total number of colonies, and pH values were also recorded, and sensory evaluation was performed. The results showed 37 and 40 types of volatiles were detected in the samples stored at 0 ℃ and 10 ℃, respectively. Seven components (acetone, nonane, 2-pentanone, 2,3-butanedione, 2-pentanone, 3-methyl-1-butanol, and nonyl aldehyde) were identified as components characteristic of fresh beef. Thirteen components (2,3-butanediol, dimethyl disulfide, dimethyl trisulfide, sulfur dioxide, p-ethyl styrene, m-divinyl benzene, p-divinyl benzene, toluene, benzaldehyde, dichlorobenzene, 2-butyl thiophene, phenethyl alcohol, and phenol) were components characteristic of decaying beef. The results provide a basis for the determination of the degree of beef freshness.
