Effect of pulsed light treatment on Listeria inactivation, sensory quality and oxidation in two varieties of Spanish dry–cured ham

Publication date: Available online 27 January 2020Source: Food ChemistryAuthor(s): Manuela Fernández, Xavier F. Hospital, Carmen Cabellos, Eva HierroAbstractThe efficacy of pulsed light (PL) for the surface decontamination of ready-to-eat dry–cured ham was studied in two Spanish varieties, Serrano and Iberian. Listeria innocua was inoculated on the surface of ham slices that were vacuum-packaged and flashed with 2.1, 4.2 and 8.4 J/cm2 PL. Survivors were enumerated immediately after treatment. Peroxide values, sensory analysis and volatile profile were investigated during storage at 4 and 20 °C. Inactivation of Listeria was higher in Iberian (ca. 2 log cfu/cm2) than in Serrano ham (ca. 1 log cfu/cm2) with 8.4 J/cm2. PL did not increase the peroxide values above the usual levels reported in dry-cured ham, and no rancid notes were observed in the sensory analysis. PL–treated samples showed an increase in the concentration of some volatile compounds, such as methional, dimethyl disulfide and 1-octen-3-one, which imparted slight sulfur and metallic notes, although they disappeared during storage.
Source: Food Chemistry - Category: Food Science Source Type: research

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