关键词: 辐照, 储藏, 品质, 火腿

Abstract:

Hams were irradiated at 0, 2.5 kGy and 5 kGy using 60Co gamma-ray, vacuum package and stored at 4 ℃. The
lipid oxidation, volatile compounds and color of treated ham were analyzed and the sensory scores were evaluated. The
result showed that 2-thiobarbituric acid-reactive substance of irradiated ham significantly increased at 2 h after irradiation
(P ＜ 0.05). No significant difference in 2-thiobarbituric acid-reactive substance between irradiated and nonirradiated ham
with 60 and 120 days storage (P ＞ 0.05) was observed. Thirty-seven volatile compounds were identified as hydrocarbons,
alcohols, aldehydes, ketones, ester and sulfur compounds. Dimethyl sulfide was detected in irradiated ham at 2 h after ham
was irradiated, which was the major compound responsible for the characteristic off-odor in irradiated ham and it was
disappeared in irradiated and nonirradiated ham after 60 days storage. Irradiation and storage had little effect on either
exterior or interior color of ham. The irradiated ham had significantly stronger off-odors, but the odor of irradiated ham was
still acceptable.

Key words: irradiation, storage, quality, ham