Journal
MEAT SCIENCE
Volume 81, Issue 3, Pages 451-455Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2008.09.005
Keywords
Chinese Rugao ham; gamma-Irradiation; Residual nitrite; Biogenic amine; N-nitrosamines
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Funding
- [BK2005213]
- [BE2006323]
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N-nitrosamines, biogenic amines and residual nitrite are harmful substances and often present in cured meat. The effects of gamma-irradiation (gamma-irradiation) on these chemicals in dry-cured Chinese Rugao ham during ripening and post-ripening were investigated. Rugao hams were irradiated at a dose of 5 kGy before ripening and were then ripened in an aging loft. Although gamma-irradiation degraded tyramine, putrescine and spermine, on the other hand, it promoted the formation of spermidine, phenylethylamine, cadaverine and tryptamine. Residual nitrite was significantly reduced by gamma-irradiation. N-nitrosodimethylamine (NDMA), N-nitrosodiethylamine (NDEA) and N-nitrosopyrrolidine (NPYR) were found in Chinese Rugao ham during ripening and post-ripening but could be degraded with gamma-irradiation. The results suggest that gamma-irradiation may be a potential decontamination measure for certain chemical compounds found in dry-cured meat. (C) 2008 Published by Elsevier Ltd.
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