Relationship between Freshness and Volatile Organic Components of Goat Meat
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Abstract:
To develop intelligent refrigerators that can evaluate the freshness of chilled meat based on the content of volatile organic compounds, changes in the content of volatile organic compounds of goat meat stored at 4 ℃ ± 2 ℃ were analyzed using headspace solid-phase microextraction–gas chromatography-mass spectrometry (HS-SPME- GC-MS). Indicators of goat meat freshness, including total volatile basic nitrogen (TVB-N), total bacterial count, and pH, were measured to explore the relationship between freshness and volatile organic compounds in goat meat. The results showed that after a 5-day cold storage of fresh goat meat, there were no obvious patterns in the components contributing to the characteristic odor of fresh goat meat (except for butanoic acid ethyl ester). The characteristic volatile organic compounds that were generated when the fresh meat turned stale included 2-butanone, 2-methyl-butanal, 3-methyl-butanal, trichloromethane, 3-methyl-1-butanol, and 3-hydroxy-2-butanone, at concentrations of 92.87, 5.81, 27.39, 30.53, 175.76, and 159.96 μg/L, respectively. Components causing the characteristic odor showed a moderate to high correlation with the freshness of goat meat (p < 0.001 to p < 0.05) (except for 3-hydroxy-2-butanone on Day 7). The results provide a theoretical basis for the evaluation of goat meat freshness based on the content of volatile organic compounds.
