Phosphine fumigation and residues in dry-cured ham in commercial applications

被引：26
作者：
Zhao, Y. [1 ]
Abbar, S. [2 ]
Phillips, T. W. [2 ]
Schilling, M. W. [1 ]
机构：
[1] Mississippi State Univ, Dept Food Sci Nutr & Hlth Promot, Mississippi State, MS 39762 USA
[2] Kansas State Univ, Dept Entomol, Manhattan, KS 66506 USA
来源：
MEAT SCIENCE | 2015年 / 107卷
关键词：
Dry-cured ham; Phosphine fumigation; Mite mortality; Residue; Sensory; Tyrophagus putrescentiae; SOLID-PHASE MICROEXTRACTION; SENSORY QUALITY;
D O I：
10.1016/j.meatsci.2015.04.008
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Dry-cured hams often become infested with ham mites (Tyrophagus putrescentiae) during the aging process. Methyl bromide has been used to fumigate dry cured ham plants and is the only available fumigant that is effective at controlling ham mite infestations. However, methyl bromide will eventually be phased out of all industries. This research was designed to determine the efficacy of phosphine fumigation at controlling ham mites and red-legged beetles and any impact of phosphine fumigation on the sensory quality and safety of dry cured hams. Fumigation trials were conducted in simulated ham aging houses and commercial ham aging houses. Mite postembryonic mortality was 99.8% in the simulated aging houses and >99.9% in commercial aging houses three weeks post fumigation. Sensory tests with trained panelists indicated that there were no detectable differences (P > 0.05) between phosphine fumigated and control hams. In addition, residual phosphine concentration was below the legal limit of 0.01 ppm in ham slices that were taken from phosphine fumigated hams. (C) 2015 Elsevier Ltd. All rights reserved.
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页码：57 / 63
页数：7
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