Determination of Volatile and Semivolatile Contaminants in Meat by Supercritical Fluid Extraction/Gas Chromatography/Mass Spectrometry

✍ Scribed by Snyder, Janet M; King, Jerry W; Nam, Ki-Souk

• Publisher: John Wiley and Sons
• Year: 1996
• Tongue: English
• Weight: 512 KB
• Volume: 72
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199609)72:1<25::aid-jsfa617>3.0.co;2-a

✦ Synopsis

Meat products that were exposed to a warehouse fire were collected and examined to identify contaminants present in the samples. An extraction method using supercritical carbon dioxide at 100 atm and 60°C was developed to analyse and characterise volatile and semi-volatile compounds from the samples. The major volatile compounds were lipid oxidation products, such as hexanal and nonanal. Volatiles concentrations from fire-exposed meat products were compared to control samples to determine compositional differences. Aromatic and polycyclic aromatic hydrocarbons were identified, and naphthalene was measured in suspected fire-damaged meat products. Direct supercritical extraction from the meat samples proved to be a rapid and reproducible method to assess contamination in commercial meat products.