Fernandez, Manuela published the artcileEffect of pulsed light treatment on Listeria inactivation, sensory quality and oxidation in two varieties of Spanish dry-cured ham, COA of Formula: C7H10N2, the main research area is Listeria ham flavor; Iberian ham; Listeria; Peroxide value; Ready-to-eat; Sensory analysis; Serrano ham; Volatile profile.
The 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. Survivors were enumerated immediately after treatment. Peroxide values, sensory anal. 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 anal. PL-treated samples showed an increase in the concentration of some volatile compounds, such as methional, di-Me disulfide and 1-octen-3-one, which imparted slight sulfur and metallic notes, although they disappeared during storage.
Food Chemistry published new progress about Flavor. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, COA of Formula: C7H10N2.