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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

作者： Kong, Qiulian 1 ; Yan, Weiqiang 1 ; Yue, Ling 1 ; Chen, Zhijun 1 ; Wang, Haihong 1 ; Qi, Wenyuan 1 ; He, Xiaohua 2 ;

作者机构： 1.Shanghai Shuneng Irradiat Technol Co Ltd, Shanghai Acad Agr Sci, Shanghai 201403, Peoples R China

2.ARS, USDA, Western Reg Res Ctr, Albany, CA 94710 USA

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 ）

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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.

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