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....

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Veröffentlicht in:	Meat science 2010-03, Vol.84 (3), p.505-511
Hauptverfasser:	Sekhon, R.K., Schilling, M.W., Phillips, T.W., Aikins, M.J., Hasan, M.M., Mikel, W.B.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Biological and medical sciences capillary gas chromatography Consumer Product Safety - legislation & jurisprudence cured meats dried meat Dry cured ham flavor flavor compounds Fluoride fluorides Fluorides - analysis Food industries Food Preservation - methods Fumigation Fundamental and applied biological sciences. Psychology ham Humans Legislation, Food mass spectrometry Meat - analysis Meat - standards Meat and meat product industries Methyl bromide odor compounds Odorants Oxidants - analysis Oxidation-Reduction Random Allocation Reference Values Sensation sensory evaluation Sulfinic Acids - analysis Sulfuryl fluoride Swine Taste volatile compounds Volatile flavor compounds Volatile Organic Compounds - analysis
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