1. Volatile compounds in low-acid fermented sausage 'espetec' and sliced cooked pork shoulder subjected to high pressure processing. A comparison of dynamic headspace and solid-phase microextraction
- Author
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Ana Rivas-Cañedo, Estrella Fernández-García, Manuel Nuñez, and Cristina Juez-Ojeda
- Subjects
Low-acid fermented sausage ,Volatile Organic Compounds ,Chromatography ,Chemistry ,SPME ,Extraction (chemistry) ,food and beverages ,Fraction (chemistry) ,General Medicine ,Solid-phase microextraction ,Analytical Chemistry ,Pascalization ,Meat Products ,Red Meat ,Cooked meat products ,Fermentation ,High-pressure processing ,Volatile compounds ,Red meat ,Food science ,Cooking ,Dynamic headspace extraction ,Solid Phase Microextraction ,Food Science - Abstract
Two extraction techniques, dynamic headspace extraction (DHE) and solid-phase microextraction (SPME), were compared to assess the effect of high-pressure treatment (400 MPa, 10 min, 12 °C) on the volatile compounds of low-acid fermented sausage "espetec" and sliced cooked pork shoulder stored at 4 °C. DHE was more efficient at extracting low-boiling compounds such as ethanal, 2,3-butanedione and alcohols, while SPME extracted more efficiently a higher number of chemical families, especially fatty acids. The effect of pressurisation on the volatile fraction of "espetec" was better categorized by DHE, whereas SPME was more appropriate for cooked pork shoulder. The volatile fraction of "espetec" changed slightly after pressurisation, mainly showing a decrease in the levels of lipid-derived compounds, like linear alkanes, aldehydes, or 1-alcohols in pressurised samples. The volatile profile of cooked pork shoulder underwent substantial changes during refrigerated storage, mainly due to microbial metabolism, most of these changes being limited by HPP. © 2011 Elsevier Ltd. All rights reserved.
- Published
- 2011