Research On The Relationshiip Between Freshness And Its Volatile Components Due To GC-MS Of Raw Meat And Eggs

Meat and eggs are the main sources of high quality protein for consumers. Chilled meat,is easy to spoilage due to higher storage temperatures during processing, storage,transportation, sales process, which can cause huge economic losses and serious environmental pollution. Some of the bacteria also endanger consumers’ health and even their lives. At the same temperature, although a longer shelf life of eggs, there also being the phenomenon of spoilage. Freshness is the most important indicator to evaluate whether the raw meat and eggs are fresh, but the measurement of freshness is very complex, and storage equipment such as refrigerators itselves can not judge the freshness of foods. In this paper, we use headspace solid phase micro extraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS) technical to analyse raw meat and eggs at different freshness,simultaneous analysis of egg Haugh unit, yolk index, gas chamber index and the volatile basic nitrogen, p H value, total viable counts of raw meet to explore the relationship between raw meat, eggs and its volatile components. It would provide the basis for the development of intelligent refrigerators to evaluation chilled meat and eggs freshness. The following results were obtained by studies:(1) The preservation time of pork meat at 4℃ and-18℃ conditions is respectively 120 h and416d. When the volatile ingredients of 2,3-Butanedione, Butanoic acid, 3-methyl-, ethyl ester,1-Butanol, 3-methyl-,Acetoin reached 6.61μg / L, 3.43 μg / L, 17.89μg / L, 85.12μg / L,it made fresh pork becomes stale. Ethyl acetate, ethyl propionate, ethyl butyrate, ethyl caproate, cyclohexanone and the freshness of the physical and chemical indicators of a negative correlation(P<0.05). It can be used as characteristic volatile organic compounds of fresh pork meat.(2) The preservation time of goat meat at 4 ℃ and-18 ℃ conditions is respectively 120 h and367d. The characterristic volatile ingredients of fresh goat meat is mainly ethyl butyrate. Andwhen the content of characterristic volatile ingredients include 2-Butanone,Butanal,2-methyl-,Butanal, 3-methyl-,Trichloromethane, 1-Butanol,3-methy-, Acetoin reached 92.87μg/L、5.81 μg/L、27.39 μg/L、30.53 μg/L �'� 175.76 μg/L �'� 159.96 μg/L, it indicate the goat meat is not fresh.(3) The shelf life of eggs at 35℃ and 4℃are respectively 4d, more than 21d(without exceeding 36d). Characteristic odor of fresh eggs component are 3-Cyclohexen-1-ol,1-methyl-4-(1-methylethyl)- and Bicyclo[2.2.1]heptan-2-one,5,5,6-trimethyl-, and its contents were separately 5.203 μg / L, 3.374 μg / L. The main volatile components of stale eggs were2,6,10,14- tetramethyl- pentadecane and dibutylhydroxytoluene, its change threshold values were 5.442 μg / L and 8.377 μg / L. Meanwhile, according to the results of the physical and chemical parameters were measured, the trend index of the egg chamber and Haugh unit substantially chiral symmetry, indicating that the index can be used instead of the gas chamber Haugh unit to evaluate the freshness of eggs.