Effects of Carbon Dioxide and Ozone Treatments on the Volatile Composition and Sensory Quality of Dry‐Cured Ham

Abstract

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).

Effect of in‐package atmospheric cold plasma discharge on microbial safety and quality of ready‐to‐eat ham in modified atmospheric packaging during storage

“…Ozone is identified as a potential initiator of free radicals derived oxidation reactions in food, particularly in lipids, where it decomposes fatty acid (Cho et al., 2014). Moreover, ozone is highly unstable and degraded very rapidly into diatomic form (Sekhon et al., 2010). Apart from ozone, other plasma reactive species, such as hydroxyl radicals, singlet oxygen, superoxide anion, and hydrogen peroxide, also caused lipid oxidation, either directly or act as a precursor (Amaral, Solva, & Lannes, 2018).…”

Phosphine fumigation and residues in dry-cured ham in commercial applications

“…The effectiveness of phosphine, carbon dioxide, sulfuryl fluoride and ozone has been evaluated under laboratory conditions for their potential to control ham mites and red-legged beetles (Sekhon et al, 2010a(Sekhon et al, , 2010b(Sekhon et al, , 2010c. Phosphine fumigation at 1000 ppm in a controlled environment (3.7 l gas-tight jars at 20°C) achieved 100% mortality of all life stages of ham mite and red-legged beetles (Necrobia rufipes DeGeer) with 48 hour exposure.…”

Microwave Assisted Reactions in Organic Chemistry: A Review of Recent Advances

“…(Mingos et al, 1997). The research areas that rely on the development of large libraries of compounds, such as combinatorial chemistry (Pon-On et al, 2007;Pande et al, 2009;Nuchter et al, 2001) and drug discovery (Sekhon et al, 2010;Santagada et al, 2009) have been motivated due to the ability of microwave heating process in reducing the reaction time.…”

“…The ability to reduce reaction time from days and hours to minutes using microwave assisted reactions has promoted advent of microwave technology in combinatorial chemistry (Santagada et al, 2004;Kappe, 2004) and drug discovery (Sekhon et al, 2010;Santagada et al, 2009) as there is reliance on generation of large number of compounds whose production has been diversified as well as enhanced due to MAOS as there is increased production of cleaner reactions and more pure products (Bogadal et al, 2003;Mosely et al, 2007). This importance given to microwave assisted reactions in organic chemistry has resulted in a number of reviews on this subject.…”