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The 2-Alkylcyclobutanones (2-ACBs) content was determined in three Italian cured pork products (salame Milano, coppa, and pancetta) irradiated at different targeted irradiation doses (2, 5, and 8 kGy) during vacuum-packed storage. Among 2-ACBs, three different compounds were investigated, namely, 2-dodecylcyclobutanone, 2-tetradecylcyclobutanone, and 2-(tetradec-5'-enyl)cyclobutanone. 2-ACBs were absent from the nonirradiated samples, whereas their content increased with irradiation dose. Their presence was recorded occasionally at 2 kGy and constantly at higher irradiation doses (5 and 8 kGy). The plot of 2-ACBs content against targeted irradiation doses showed an exponential relationship. The effect of vacuum-packed storage time on the 2-ACBs content was dependent on the irradiation dose. During vacuum-packed storage for up to 60 days, the 2-ACBs content remained unchanged in the cured pork products irradiated at 2 and 5 kGy, whereas a significant increase was observed in the pork products irradiated at 8 kGy.

Abstract: The effect of irradiation (2, 5 and 8kGy) and vacuum storage for 60 days on fatty acid and cholesterol oxidation was determined in three Italian cured pork products (salame Milano, coppa and pancetta). A significant increase in the degree of fatty acid oxidation was observed starting from 8kGy irradiation dose. Unlike the unirradiated samples, the vacuum storage was not sufficient to curb fatty acid oxidation in the irradiated pork products. The cholesterol oxidation of all of the pork products investigated was affected by the highest dose of irradiation and sometimes by storage. The effect induced by the ionising radiation was different depending on the type of pork product. The cholesterol oxide molecules were qualitatively similar in both irradiated and unirradiated pork products and the levels detected were about 100 times lower than the toxic level for in vitro and in vivo experiments. [Copyright &y& Elsevier]