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 8 kGy) during their vacuum-packed storage. Among 2-ACBs, three different compounds were investigated, namely 2-dodecylcyclobutanone (2-dDCB), 2-tetradecylcyclobutanone (2-tDCB) and 2-(tetradec-5’-enyl)cyclobutanone (2-tDeCB). 2-ACBs were absent from the non-irradiated samples, whereas their content increased with irradiation dose. 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 exponential relationship. The effect of vacuum-packed storage time on the 2-ACBs content was dependent on the irradiation dose. During vacuum-packed storage for up to 60 days, the 2-ACBs content remained unchanged in the cured pork products irradiated at 2 and 5 kGy, whereas a significant increase was observed in the pork products irradiated at 8 kGy.

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

BADIANI, ANNA;
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 8 kGy) during their vacuum-packed storage. Among 2-ACBs, three different compounds were investigated, namely 2-dodecylcyclobutanone (2-dDCB), 2-tetradecylcyclobutanone (2-tDCB) and 2-(tetradec-5’-enyl)cyclobutanone (2-tDeCB). 2-ACBs were absent from the non-irradiated samples, whereas their content increased with irradiation dose. 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 exponential relationship. The effect of vacuum-packed storage time on the 2-ACBs content was dependent on the irradiation dose. During vacuum-packed storage for up to 60 days, the 2-ACBs content remained unchanged in the cured pork products irradiated at 2 and 5 kGy, whereas a significant increase was observed in the pork products irradiated at 8 kGy.
2007
Zanardi E.; Battaglia A.; Ghidini S.; Conter M.; Badiani A.; Ianieri A.
File in questo prodotto:
Eventuali allegati, non sono esposti

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/45825
 Attenzione

Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo

Citazioni
  • ???jsp.display-item.citation.pmc??? 1
  • Scopus 19
  • ???jsp.display-item.citation.isi??? 18
social impact