Is there any related papers that you can recommend?
I need answers to my query because I have an on-going research on biochemicals in decaying tissues of an animal meat. Thank you
You should refine more your question as decay can be observed in many biological systems. Proteins denature and get proteolyzed, lipids get oxidized, DNA gets fragmented, you get bacterial growth, etc. It would depend on what is your goal.
Well I just would like to know the chemicals released in the air during the decaying process of a meat. I am studying chemicals involved in decaying meat that attract insects
You neeed to give more details about your question. What do you mean by saying that decaying tissues? What biochemicals would you measure?
As the other colleagues have pointed out, this is a complex question: at the same time many biochemical and chemical processes take place during meat spoilage. If you are focus on the volatile fraction, I would say that compounds from lipid oxidation (hexanal, heptanal, octanal... depending on the type of meat the profile may be different) and compounds from microbial metabolism (some esters, alcohols, amines, sulphur compounds...) could be the main ones. Cadaverine and putrescine are classical indicators, but it would be difficult to find them in the headspace
Thank you Jorge. I already got the keywords from your comments: volatile fraction, lipid oxidation, hexanal, heptanal, octanal. Is there a method that you can recommend to me for my research regarding volatile fractions? thank you
I think SPME would be an interesting option for a first approach. It's cheap and do not need extra instrumentation (but a GC/MS). If you are aiming for specific compounds, I would say that there is nothing cheaper than this. Nevertheless, you can go for markers of oxidation (TBARs, peroxide index, conjugated dienes) or bacterial spoilage indicators (basic volatile nitrogen, amine content), but then you have no specific compound.
Thank you Jorge. I got an idea now how to explore the methods of my study. God bless
Dear Mr. Dino King Donayre. In addition to the comments, listed papers might be helpful to do your research work. 1. Park et al .(2007). Evaluation of lipid oxidation and oxidative products as affected by muscle cuts, packaging method and storage time during frozen storage (-10 C). J. Food Sci. 72(2):C114-119. 2. Park et al. (2008). Effect of pork meat cut and packaging type on lipid oxidation and oxidative products during refrigerated storage. J. Food Sci. 73(3):C127-134. If you need the file, please let me know. Thanks, Koo Chin
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