Analysis of Shelf Life and Flavor Substances of Duck Clavicle with HS-GC-IMS Technology

Abstract

Duck clavicle is very popular among consumers as snack food, however, the technical parameters about its shelf life are insufficient. In this paper, the changes of pH, TVB-N, water content and total bacterial count were studied under room temperature storage. On this basis, the volatile flavor compounds of duck clavicle were detected using headspacegas chromatography-ion mobility spectroscopy (HS-GC-IMS) combined with principal component analysis (PCA), and the flavor fingerprints around shelf life were established. The results showed that the pH appeared downtrend, and the total number of colonies, TVB-N, water were on the increasing following the growth of storage time. On the 6th day, the content of TVB-N was 21.1±1.21 mg/100 g and the total number of colonies on the 6th day was 5.82±0.08 lg CFU/g. Both of them exceeded the maximum safety limit value, so its shelf life was determined to be no more than 6 days. A total of 52 flavor substances were identified by GC-IMS technology, including 12 aldehydes, 13 alcohols, 7 ketones, 8 esters, 6 acids, 2 pyrazines, 2 furans, 1 amine and 1 hydrocarbon. Propanal, 2-methylbutyric acid, propyl acetate, ethyl butyrate and heptanal were determined as the key flavor compounds of samples at the initial stage of storage (0, 2 d). After the samples exceeded the shelf life (6 d), 2,3-butanedione, 3-hydroxy-2-butanonedimer, 2,3-pentanedione, N-nitromethylethylamine, butyric acid,propionic acid were the main flavor compounds. These volatile substances could be used as characteristic markers substances to determine the shelf-life of duck clavicle product. The shelf-life fingerprint based on GC-IMS technology would provide new technical parameters for production companies.

Keywords

• duck clavicle
• shelf life
• headspace-gas chromatography-ion migration spectrometry (hs-gc-ims)
• flavor substances