Sulfuryl fluoride fumigation effects on the safety, volatile composition, and sensory quality of dry cured ham

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.