Volatile compounds and odor traits of dry-cured ham (Prosciutto crudo) irradiated by electron beam and gamma rays

文献类型： 外文期刊

第一作者： Kong, Qiulian

作者： Kong, Qiulian;Yan, Weiqiang;Yue, Ling;Chen, Zhijun;Wang, Haihong;Qi, Wenyuan;He, Xiaohua

作者机构：

关键词： Prosciutto crudo;Irradiation;Gamma rays;Electron beam;Odor;Volatile compounds

期刊名称：RADIATION PHYSICS AND CHEMISTRY （ 影响因子：2.858； 五年影响因子：2.411 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： 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 degrees 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-9hexadecenal, tetradecane, E-9-tetradecen-l-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. Published by Elsevier Ltd.

分类号： O43`O64

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