Journal
FOOD CHEMISTRY
Volume 133, Issue 4, Pages 1530-1537Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.02.045
Keywords
Electron spin resonance (ESR); Dry-cured ham; E-beam
Funding
- [AGL2007-65235-C02-02]
- [CARNISENUSA (CSD2007-00016)]
- [AGL2010-19158]
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The generation, accumulation and decay of free radicals in muscle and fat fractions from three varieties of Spanish dry-cured ham treated (0-4 kGy) in an electron accelerator have been studied by electron spin resonance (ESR) spectroscopy. In the ESR spectra from fat fractions, a well-resolved triplet signal corresponding to an alkyl radical was found only in treated samples. Linear regression models (P < 0.05) were obtained for ESR signal intensity estimation using the absorbed dose and storage time at 4 degrees C (from 0 to 28 days). Several ESR signals were observed in the spectra from muscle fractions related to the presence of metalloprotein complexes. However, no significant (P > 0.05) differences were found between ESR spectra from untreated (0 kGy) and treated (0-4 kGy) samples. Results suggest that the analysis of ESR spectrum in fat samples can be used to evaluate the E-beam treatment of dry-cured ham. (C) 2012 Elsevier Ltd. All rights reserved.
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