Volatilomics of Pan Cooked Patties Made from Beef, Pork, and Their Mixture

Abstract

The demand for halal food is rising as Indonesia's Muslim population becomes more conscious of whether a food product is halal. In Indonesia, the most common meat used for patties is beef, which is more expensive than the other types of meat. As the main ingredient for patties is ground beef, it will be easier to adulterate with non-halal meat (pork) than foods that use whole meat as an ingredient. High beef costs contribute to adulteration of patty with pork. This study aimed to investigate the volatile characteristics of beef patties (100:0), pork patties (0:100), and their mixtures (75:25, 50:50, and 25:75), with and without additional seasonings (salt, pepper, and garlic), using SPME-GC-MS. Volatilome analysis was conducted to determine whether adding pork and seasoning affected the volatile organic metabolites (VOMs) of beef patties. Additional pork and seasonings in patties would change the volatile characteristics of the patty samples. Potential volatile marker compounds such as dimethyl disulfide (beef patties), naphthalene (mixed patties), and hexanal (pork patties) for the seasoned sample were determined. For unseasoned samples, the potential markers detected were 3,7,11-trimethyl-1- dodecanol, hexadecane, and nonanal for beef patty; naphthalene, octanal, and heptanal for mix patty; and hexanal, (E)- 2-octenal, (E)-2-heptenal, and 2-pentyl furan for pork patty. These results show that the meat ratio and seasonings changed the volatile characteristics of seasoned and unseasoned patties made from beef, pork, and their mixture. The lowest percentage of mixed meat that could be recognized as having changes in volatile characteristics was 25%.