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Volatile compounds and odor traits of dry-cured ham (Prosciutto crudo) irradiated by electron beam and gamma rays
- Qiulian Kong, Weiqiang Yan, Ling Yue, Zhijun Chen, Haihong Wang, Wenyuan Qi, Xiaohua He
- Radiation Physics and Chemistry 2017 v.130 pp. 265-272
- acids, adverse effects, alcohols, aldehydes, alkanes, aromatic hydrocarbons, cured meats, electrons, flavor, formates, gamma radiation, gas chromatography-mass spectrometry, ham, irradiation, ketones, odor compounds, odors, ready-to-eat foods, storage time, terpenoids
- Prosciutto crudo samples were irradiated at 0, 3 and 6 kGy by gamma rays (GR) and electron beam (EB), respectively. The odor scores and volatile compounds were examined after 7 days storage at 4 °C. Volatile compounds from samples without and with irradiation at 6 kGy were analyzed by GC–MS. Fifty-nine compounds were identified, including terpenes, aldehydes, alcohols, ketones, alkanes, esters, aromatic hydrocarbons and acids. Both GR and EB irradiation resulted in formation of (Z)-7-Hexadecenal, cis-9-hexadecenal, tetradecane, E-9-tetradecen-1-ol formate, and losing of hexadecamethyl-heptasiloxane and decanoic acid-ethyl ester in hams. However, GR irradiation caused additional changes, such as formation of undecane and phthalic acid-2-cyclohexylethyl butyl ester, significantly higher level of 1-pentadecene, and losing of (E, E)-2,4-decadienal and octadecane. EB was shown to be better in maintaining ham's original odor than GR. Our results suggest that EB irradiation is a promising method for treatment of ready to eat hams as it exerts much less negative effect on the flavor of hams compared to GR irradiation.