| Title: | "Sulfuryl fluoride fumigation effects on the safety, volatile composition, and sensory quality of dry cured ham" |
| Author(s): | Sekhon RK; Schilling MW; Phillips TW; Aikins MJ; Hasan MM; Mikel WB; |
| Address: | "Department of Food Science, Nutrition, and Health Promotion, Box 9805, Mississippi State University, Mississippi State, MS 39762, USA" |
| DOI: | 10.1016/j.meatsci.2009.10.005 |
| ISSN/ISBN: | 1873-4138 (Electronic) 0309-1740 (Linking) |
| Abstract: | "A randomized complete block design with three replications was utilized to evaluate the effects (P<0.05) of various fumigation concentrations of sulfuryl fluoride (SF) (0, 12, 24, 36 and 72 mg/L) on the fluoride, sulfuryl fluoride, and volatile flavor compound concentrations in dry cured ham. Fluoride and SF concentrations increased (P<0.05) in dry cured hams as SF fumigation concentration increased, but all samples contained fluoride and SF concentrations below the legal limits of 20 and 0.01 ppm, respectively. Minimal differences existed (P>0.05) in the presence and concentration of aroma active compounds, but oxidation compounds were slightly more prevalent (P<0.05) in the 72 mg/ml treatment when compared to the control. A triangle test (n=54) indicated that consumers could not discern (P>0.75) between hams that were fumigated with SF at 0 and 36 mg/ml. This study revealed that there were minimal aroma/flavor differences among the ham treatments between 0 and 36 mg/ml, and that dry cured ham that was fumigated with SF was safe and met legal requirements for consumption" |
| Keywords: | "Animals *Consumer Product Safety/legislation & jurisprudence Fluorides/analysis Food Preservation/*methods Fumigation Humans Legislation, Food Meat/*analysis/standards *Odorants Oxidants/analysis Oxidation-Reduction Random Allocation Reference Values Sens;" |
| Notes: | "MedlineSekhon, R K Schilling, M W Phillips, T W Aikins, M J Hasan, M M Mikel, W B eng England 2010/04/09 Meat Sci. 2010 Mar; 84(3):505-11. doi: 10.1016/j.meatsci.2009.10.005. Epub 2009 Oct 9" |
