Factors affecting static headspace-gas chromatographic analysis of lipid oxidation in precooked meat

摘要

Sample equilibration time, the addition of butylated hydroxytoluene (BHT) during sample preparation, sample particle size, and sample phase fraction (Phi(S)) were evaluated as factors affecting static headspace-gas chromatographic analysis of lipid oxidation in precooked meat. The addition of BHT during sample blending shortened the sample equilibration time from more than 40 min to 15 min and led to more reproducible and precise analytical results. The combination of smaller and homogeneous sample particles with Phi(S) = 0.5 resulted in an increased sensitivity and reproducibility of analysis. [References: 31]