真空包装储存期间辐照熟猪肉制品中2-烷基环丁酮的评估

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

作者信息

Zanardi Emanuela, Battaglia Alessandra, Ghidini Sergio, Conter Mauro, Badiani Anna, Ianieri Adriana

机构信息

Dipartimento di Produzioni Animali, Biotecnologie Veterinarie, Qualità e Sicurezza degli Alimenti, Università degli Studi di Parma, Via del Taglio, 8, I-43100 Parma, Italy.

出版信息

J Agric Food Chem. 2007 May 16;55(10):4264-70. doi: 10.1021/jf063704m. Epub 2007 Apr 21.

DOI:10.1021/jf063704m

PMID:17447788

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 vacuum-packed storage. Among 2-ACBs, three different compounds were investigated, namely, 2-dodecylcyclobutanone, 2-tetradecylcyclobutanone, and 2-(tetradec-5'-enyl)cyclobutanone. 2-ACBs were absent from the nonirradiated 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.

摘要

测定了三种意大利腌制猪肉制品（米兰萨拉米香肠、 Coppa火腿和意大利培根）在真空包装储存期间，以不同目标辐照剂量（2、5和8千戈瑞）辐照后的2-烷基环丁酮（2-ACBs）含量。在2-ACBs中，研究了三种不同的化合物，即2-十二烷基环丁酮、2-十四烷基环丁酮和2-（5'-十四烯基）环丁酮。未辐照的样品中不存在2-ACBs，而其含量随辐照剂量增加。在2千戈瑞时偶尔能检测到它们的存在，在较高辐照剂量（5和8千戈瑞）时则持续能检测到。2-ACBs含量与目标辐照剂量的关系图呈指数关系。真空包装储存时间对2-ACBs含量的影响取决于辐照剂量。在真空包装储存长达60天的过程中，辐照剂量为2和5千戈瑞的腌制猪肉制品中2-ACBs含量保持不变，而辐照剂量为8千戈瑞的猪肉制品中则观察到显著增加。