| Title: | Effects of carbon dioxide and ozone treatments on the volatile composition and sensory quality of dry-cured ham |
| Author(s): | Sekhon RK; Schilling MW; Phillips TW; Aikins RM; Hasan MM; Nannapaneni R; Mikel WB; |
| Address: | "Dept. of Food Science, Nutrition, and Health Promotion, Box 9805, Mississippi State Univ., Mississippi State, MS 39762, USA" |
| DOI: | 10.1111/j.1750-3841.2010.01646.x |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "Randomized complete block designs with 3 replications were utilized to evaluate the effects of carbon dioxide (CO(2)) (0% at 96 h, 60% at 48 h, and 60% at 96 h) and ozone (O(3)) (0 and 175 ppm for 48 h) on the volatile flavor compound concentrations in dry-cured ham. Minimal differences existed in the presence and concentration of aroma active compounds in both CO(2) and O(3) fumigated hams but phenols were slightly more prevalent (P < 0.05) in the CO(2) treatments and oxidation compounds were slightly elevated (P < 0.05) in the ozone treated samples when compared to the control. Triangle tests (n = 54 and 56) indicated that consumers could not discern (P > 0.75) between the control hams and the hams that were fumigated with CO(2) and O(3), respectively. This study revealed that there were minimal aroma/flavor differences among the ham treatments between 0 and 60% CO(2) for 96 h; and also between 0 and 175 ppm O(3)" |
| Keywords: | "Animals Carbon Dioxide/*pharmacology Consumer Product Safety Dose-Response Relationship, Drug Food Preservation/methods Fumigation Gas Chromatography-Mass Spectrometry Humans *Meat Products *Odorants Ozone/*pharmacology Sensation Swine *Taste Time Factors;" |
| Notes: | "MedlineSekhon, R K Schilling, M W Phillips, T W Aikins, R M J Hasan, M M Nannapaneni, R Mikel, W B eng Randomized Controlled Trial Research Support, Non-U.S. Gov't 2010/07/16 J Food Sci. 2010 Jun; 75(5):C452-8. doi: 10.1111/j.1750-3841.2010.01646.x" |
