DEVELOPMENT OF A DYNAMIC HEADSPACE GC METHOD FOR ASSESSING THE INFLUENCE OF HEATING END-POINT TEMPERATURE ON VOLATILES OF CHICKEN BREAST MEAT

A dynamic headspace GC method was developed for the: analysis of volatile compounds from frozen, stored chicken breast meat previously heat-treated to various end-point temperatures (EPTs) from 60 to 80 degrees C. Skinless, ground chicken breast meat was heated to various internal EPTs at 5 degrees C intervals in a water bath and then stored frozen. Samples were analyzed by a purge and trap dynamic headspace GC system with a HP-5 50 m x 0.32 mm x 1.05 mu m column (cross-linked 5% phenyl methyl silicone). Optimum parameters of the dynamic headspace system were developed. Dependent on sample treatment, approximately 50 compounds were detectable by this method. Most of these volatile compounds increased in peak areas and peak heights as the EPT increased, particularly between 60 and 70 degrees C. The dynamic headspace GC profile is highly correlated to EPT of previously heated chicken breast meat under controlled conditions. Major volatiles identified included pentanal, hexanal, heptanal, propanol, 2-methylpropanal, 2,3-butanedione, 2-butanone, 3-methylbutanal, 1-penten-3-ol, dimethyl disulfide, heptanone, 7-octen-4-ol, and nonanal.