Dry cured Ham: Potential Alternatives to Methyl Bromide Fumigation
Effects of various fumigants and alternative processing methods on the safety, volatile composition, and sensory quality of Dry Cured Ham.
Lieferzeit: Print on Demand - Lieferbar innerhalb von 3-5 Werktagen I
ISBN-13:
9783639238402
Seiten:
148
Autor:
Ramandeep Sekhon
Sprache:
Englisch
Beschreibung:
Randomized complete block designs with three replications were utilized to evaluate the effects of fumigation with sulfuryl fluoride(SF),phosphine (PH3),methyl bromide(MB),carbon dioxide(CO2)and ozone(O3)on the volatile flavor compound concentrations in dry cured ham.Fluoride and SF concentrations increased (P 0.75) between the control hams and the fumigated hams.This study revealed that there were minimal aroma/flavor differences among control hams and hams that were fumigated with SF, PH3, MB, CO2 or O3 and that fumigation of dry cured ham with SF and PH3 were safe and met legal requirements for consumption.This reveals that SF, PH3, CO2 and O3 could be tested at the industrial level to determine their efficacy as potential alternatives to methyl bromide to treat dry cured hams for insect pests.