title: Volatile compounds in dry-cured Serrano ham subjected to high pressure processing. Effect of the packaging material.
abstract: The effect of high pressure treatment (400MPa, 10min at 12°C) on the volatile profile of Spanish dry-cured Serrano ham, packaged with or without aluminum foil in a multilayer polymeric bag, was investigated. The analysis of the volatile fraction was carried out by dynamic headspace extraction coupled to gas chromatography-mass spectrometry. Pressure treatment only had a slight effect on the volatile fraction of Serrano ham. Most compounds affected by pressurization, such as alkanes (C(9)-C(12)), 2-undecene, 2-nonanone, 1-octen-3-one, 1-heptanol, 2-hexanol, 2-heptanol, ethyl pentanoate, benzaldehyde and styrene, presumably originated from the metabolism of moulds. A significant effect of pressurization on the migration of compounds from the plastic material was found. Linear and branched chain alkanes, alkenes as well as benzene compounds, were generally less abundant in pressurized samples than in untreated samples. A scalping effect was also observed for compounds such as butanal, pentanal, ethyl esters and pyrazines.
authors.affiliation: Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Carretera de La Coruña, km. 7, Madrid 28040, Spain.
authors.forename: Ana
authors.initials: A
authors.lastname: Rivas-Cañedo
authors.forename: Estrella
authors.initials: E
authors.lastname: Fernández-García
authors.forename: Manuel
authors.initials: M
authors.lastname: Nuñez