Effects Of Various Fumigants And Alternative Processing Methods On The Safety, Volatile Composition, And Sensory Quality Of Dry Cured Ham

Abstract

Randomized complete block designs with three replications were utilized to evaluate the effects of fumigation with sulfuryl fluoride (SF) (0, 12, 24, 36 and 72 mg/L), phosphine (PH3) (0, 200 and 1000 ppm at 48 hr), methyl bromide (MB) (0, 4, 8, 16, and 32 mg/L for 48 hr), carbon dioxide (CO2) (0, 60% at 48 hr and 60% at 96 hr) and ozone (O3) (0 ppm and 175 ppm for 48 hr) on the volatile flavor compound concentrations in dry cured ham. Fluoride and SF concentrations increased (P < 0.05) in dry cured hams as SF fumigation concentration increased, but all samples contained fluoride and SF concentrations below the legal limits of 20 and 0.01 ppm, respectively. Also, as phosphine fumigation concentration increased, the residual concentration of phosphine also increased in the hams (P < 0.05), but all samples contained levels that were lower than the legal limit of phosphine in stored food products (0.01 ppm). Minimal differences existed in the presence and concentration of aroma active compounds in fumigated hams when compared to the control. Triangle tests indicated that consumers could not discern (P > 0.75) between the control hams and the fumigated hams. This study revealed that there were minimal aroma/flavor differences among control hams and hams that were fumigated with SF, PH3, MB, CO2 or O3 and that fumigation of dry cured ham with SF and PH3 were safe and met legal requirements for consumption. This reveals that SF, PH3, CO2 and O3 could be tested at the industrial level to determine their efficacy as potential alternatives to methyl bromide to treat dry cured hams for insect pests.