title: Irradiated Chinese Rugao ham: Changes in volatile N-nitrosamine, biogenic amine and residual nitrite during ripening and post-ripening.
abstract: N-nitrosamines, biogenic amines and residual nitrite are harmful substances and often present in cured meat. The effects of gamma-irradiation (γ-irradiation) on these chemicals in dry-cured Chinese Rugao ham during ripening and post-ripening were investigated. Rugao hams were irradiated at a dose of 5kGy before ripening and were then ripened in an aging loft. Although γ-irradiation degraded tyramine, putrescine and spermine, on the other hand, it promoted the formation of spermidine, phenylethylamine, cadaverine and tryptamine. Residual nitrite was significantly reduced by γ-irradiation. N-nitrosodimethylamine (NDMA), N-nitrosodiethylamine (NDEA) and N-nitrosopyrrolidine (NPYR) were found in Chinese Rugao ham during ripening and post-ripening but could be degraded with γ-irradiation. The results suggest that γ-irradiation may be a potential decontamination measure for certain chemical compounds found in dry-cured meat.
authors: Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Weigang No. 1, Nanjing 210095, PR China; Henan Province Bureau of Quality and Technical Supervision, Zhengzhou 450004, PR China.
authors: Fashan
authors: F
authors: Wei
authors: Xinglian
authors: X
authors: Xu
authors: Guanghong
authors: G
authors: Zhou
authors: Gaiming
authors: G
authors: Zhao
authors: Chunbao
authors: C
authors: Li
authors: Yingjun
authors: Y
authors: Zhang
authors: Lingzhen
authors: L
authors: Chen
authors: Jun
authors: J
authors: Qi