title: Sulfuryl fluoride fumigation effects on the safety, volatile composition, and sensory quality of dry cured ham.
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.
authors.affiliation: Department of Food Science, Nutrition, and Health Promotion, Box 9805, Mississippi State University, Mississippi State, MS 39762, USA.
authors.forename: R K
authors.initials: RK
authors.lastname: Sekhon
authors.forename: M W
authors.initials: MW
authors.lastname: Schilling
authors.forename: T W
authors.initials: TW
authors.lastname: Phillips
authors.forename: M J
authors.initials: MJ
authors.lastname: Aikins
authors.forename: M M
authors.initials: MM
authors.lastname: Hasan
authors.forename: W B
authors.initials: WB
authors.lastname: Mikel
mesh_terms: D000818:Animals; D003257:Consumer Product Safety / Q000331:legislation & jurisprudence; D005459:Fluorides / Q000032:analysis; D005519:Food Preservation / Q000379:methods*; D005651:Fumigation; D006801:Humans; D007881:Legislation, Food; D008460:Meat / Q000032:analysis* / Q000592:standards; D009812:Odorants; D016877:Oxidants / Q000032:analysis; D010084:Oxidation-Reduction; D011897:Random Allocation; D012016:Reference Values; D012677:Sensation; D013441:Sulfinic Acids / Q000032:analysis; D013552:Swine; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D016877:Oxidants; D013441:Sulfinic Acids; D055549:Volatile Organic Compounds; C048899:sulfuryl fluoride; D005459:Fluorides