Effects of Carbon Dioxide and Ozone Treatments on the Volatile Composition and Sensory Quality of Dry-Cured Ham

摘要

Randomized complete block designs with 3 replications were utilized to evaluate the effects of carbon dioxide (CO_2) (0% at 96 h, 60% at 48 h, and 60% at 96 h) and ozone (O_3) (0 and 175 ppm for 48 h) on the volatile flavor compound concentrations in dry-cured ham. Minimal differences existed in the presence and concentration of aroma active compounds in both CO_2 and O_3 fumigated hams but phenols were slightly more prevalent (P < 0.05) in the CO_2 treatments and oxidation compounds were slightly elevated (P < 0.05) in the ozone treated samples when compared to the control. Triangle tests (n = 54 and 56) indicated that consumers could not discern (P > 0.75) between the control hams and the hams that were fumigated with CO_2 and O_3, respectively. This study revealed that there were minimal aroma/flavor differences among the ham treatments between 0 and 60% CO_2 for 96 h; and also between 0 and 175 ppm O_3.