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<p>In order to investigate the correlation between beef quality and volatile organic compounds (VOCs) released during refrigeration, this study analyzed the key physicochemical and microbiological indicators associated with the quality of beef stored at 4℃. The VOCs were measured using solid-phase microextraction tandem gas chromatography–mass spectrometry (SPME–GC/MS) in situ. The results revealed that the pH, total volatile basic nitrogen (TVB-N) content, and total viable count (TVC) of beef increased considerably with prolonged storage, while its brightness (<i>L*</i> value) decreased continuously. Fisher discriminant analysis and external standard method were used to identify 2,3-butanedione (0.076–0.925&#xa0;µg/L), methyl hexanoate (0.016–0.289&#xa0;µg/L), and 1-octen-3-ol (0.168–0.486&#xa0;µg/L) as key indexes for quality evaluation. A quality discrimination model based on the content of VOCs was established, providing an important reference for non-destructive and real-time monitoring continuously of beef quality.</p>

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Evaluation of the quality of beef during cold storage via in situ determination of volatile organic compounds

  • 期刊论文

  • 发表日期：

    2025年4月20日

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  • Mengdi Niu,
  • Jiaqi Zheng,
  • Yuting Wang,
  • Jun Wang

摘要

In order to investigate the correlation between beef quality and volatile organic compounds (VOCs) released during refrigeration, this study analyzed the key physicochemical and microbiological indicators associated with the quality of beef stored at 4℃. The VOCs were measured using solid-phase microextraction tandem gas chromatography–mass spectrometry (SPME–GC/MS) in situ. The results revealed that the pH, total volatile basic nitrogen (TVB-N) content, and total viable count (TVC) of beef increased considerably with prolonged storage, while its brightness (L* value) decreased continuously. Fisher discriminant analysis and external standard method were used to identify 2,3-butanedione (0.076–0.925 µg/L), methyl hexanoate (0.016–0.289 µg/L), and 1-octen-3-ol (0.168–0.486 µg/L) as key indexes for quality evaluation. A quality discrimination model based on the content of VOCs was established, providing an important reference for non-destructive and real-time monitoring continuously of beef quality.