Add time:09/09/2019         Source:sciencedirect.com

A randomized complete block design with three replications was utilized to evaluate the effects (P < 0.05) of various fumigation concentrations of sulfuryl fluoride (SF) (0, 12, 24, 36 and 72 mg/L) on the fluoride, sulfuryl fluoride, and volatile flavor compound concentrations in dry cured ham. Fluoride and SF concentrations increased (P < 0.05) in dry cured hams as SF fumigation concentration increased, but all samples contained fluoride and SF concentrations below the legal limits of 20 and 0.01 ppm, respectively. Minimal differences existed (P > 0.05) in the presence and concentration of aroma active compounds, but oxidation compounds were slightly more prevalent (P < 0.05) in the 72 mg/ml treatment when compared to the control. A triangle test (n = 54) indicated that consumers could not discern (P > 0.75) between hams that were fumigated with SF at 0 and 36 mg/ml. This study revealed that there were minimal aroma/flavor differences among the ham treatments between 0 and 36 mg/ml, and that dry cured ham that was fumigated with SF was safe and met legal requirements for consumption.

We also recommend Trading Suppliers and Manufacturers of SULFURYL CHLORIDE FLUORIDE (cas 13637-84-8). Pls Click Website Link as below: cas 13637-84-8 suppliers