Effects of carbon dioxide and ozone treatments on the volatile composition and sensory quality of dry-cured ham.
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).
Sekhon
R K
RK
Dept. of Food Science, Nutrition, and Health Promotion, Box 9805, Mississippi State Univ., Mississippi State, MS 39762, USA.
Schilling
M W
MW
Phillips
T W
TW
Aikins
R M J
RM
Hasan
M M
MM
Nannapaneni
R
R
Mikel
W B
WB
D000818:Animals; D002245:Carbon Dioxide / Q000494:pharmacology*; D003257:Consumer Product Safety; D004305:Dose-Response Relationship, Drug; D005519:Food Preservation / Q000379:methods; D005651:Fumigation; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D008461:Meat Products; D009812:Odorants; D010126:Ozone / Q000494:pharmacology*; D012677:Sensation; D013552:Swine; D013649:Taste; D013997:Time Factors; D055549:Volatile Organic Compounds
D055549:Volatile Organic Compounds; D002245:Carbon Dioxide; D010126:Ozone