The 2-Alkylcyclobutanones (2-ACBs) content was determined in three Italian cured pork products(salame Milano, coppa, and pancetta) irradiated at different targeted irradiation doses (2, 5, and 8kGy) during vacuum-packed storage. Among 2-ACBs, three different compounds were investigated,namely, 2-dodecylcyclobutanone, 2-tetradecylcyclobutanone, and 2- (tetradec-5′-enyl) cyclobutanone.2-ACBs were absent from the nonirradiated samples, whereas their content increased with irradiationdose. Their presence was recorded occasionally at 2 kGy and constantly at higher irradiation doses (5 and 8 kGy). The plot of 2-ACBs content against targeted irradiation doses showed an exponentialrelationship. The effect of vacuum-packed storage time on the 2-ACBs content was dependent onthe irradiation dose. During vacuum-packed storage for up to 60 days, the 2-ACBs content remainedunchanged in the cured pork products irradiated at 2 and 5 kGy, whereas a significant increase wasobserved in the pork products irradiated at 8 kGy

Evaluation of 2-alkylcyclobutanones in irradiated cured pork products during vacuum-packed storage / E. Zanardi, A. Battaglia, S. Ghidini, M. Conter, A. Badiani, A. Ianieri. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - 55:10(2007), pp. 4264-4270. [10.1021/jf063704m]

Evaluation of 2-alkylcyclobutanones in irradiated cured pork products during vacuum-packed storage

S. Ghidini;
2007

Abstract

The 2-Alkylcyclobutanones (2-ACBs) content was determined in three Italian cured pork products(salame Milano, coppa, and pancetta) irradiated at different targeted irradiation doses (2, 5, and 8kGy) during vacuum-packed storage. Among 2-ACBs, three different compounds were investigated,namely, 2-dodecylcyclobutanone, 2-tetradecylcyclobutanone, and 2- (tetradec-5′-enyl) cyclobutanone.2-ACBs were absent from the nonirradiated samples, whereas their content increased with irradiationdose. Their presence was recorded occasionally at 2 kGy and constantly at higher irradiation doses (5 and 8 kGy). The plot of 2-ACBs content against targeted irradiation doses showed an exponentialrelationship. The effect of vacuum-packed storage time on the 2-ACBs content was dependent onthe irradiation dose. During vacuum-packed storage for up to 60 days, the 2-ACBs content remainedunchanged in the cured pork products irradiated at 2 and 5 kGy, whereas a significant increase wasobserved in the pork products irradiated at 8 kGy
2-Alkylcyclobutanones; Coppa; Cured pork products; Irradiation; Pancetta; Salame Milano; Vacuum-packed storage
Settore VET/04 - Ispezione degli Alimenti di Origine Animale
2007
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/1028441
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