Electron spin resonance (ESR) spectroscopy study of dry-cured ham treated with E-beam
| dc.contributor.author | Ordóñez Pereda, Juan Antonio | |
| dc.contributor.author | Hoz Perales, Lorenzo De La | |
| dc.contributor.author | Velasco De Diego, Raquel | |
| dc.contributor.author | Cambero Rodríguez, María Isabel | |
| dc.contributor.author | Valhondo Falcón, Margarita | |
| dc.contributor.author | Escudero Portugués, Rosa María | |
| dc.contributor.author | Cabeza Briales, María Concepción | |
| dc.date.accessioned | 2024-01-30T19:21:24Z | |
| dc.date.available | 2024-01-30T19:21:24Z | |
| dc.date.issued | 2012 | |
| dc.description.abstract | The generation, accumulation and decay of free radicals in muscle and fat fractions from three varieties of Spanish dry-cured ham treated (0–4 kGy) in an electron accelerator have been studied by electron spin resonance (ESR) spectroscopy. In the ESR spectra from fat fractions, a well-resolved triplet signal corresponding to an alkyl radical was found only in treated samples. Linear regression models (P < 0.05) were obtained for ESR signal intensity estimation using the absorbed dose and storage time at 4 C (from 0 to 28 days). Several ESR signals were observed in the spectra from muscle fractions related to the presence of metalloprotein complexes. However, no significant (P > 0.05) differences were found between ESR spectra from untreated (0 kGy) and treated (0–4 kGy) samples. Results suggest that the analysis of ESR spectrum in fat samples can be used to evaluate the E-beam treatment of dry-cured ham | |
| dc.description.department | Sección Deptal. de Farmacia Galénica y Tecnología Alimentaria (Veterinaria) | |
| dc.description.faculty | Fac. de Veterinaria | |
| dc.description.refereed | TRUE | |
| dc.description.sponsorship | Ministerio de Ciencia, Innovación y Universidades (España) | |
| dc.description.sponsorship | Comunidad de Madrid | |
| dc.description.status | pub | |
| dc.identifier.citation | Escudero R, Valhondo M, Ordóñez JA, de la Hoz L, Cabeza MC, Velasco R, Cambero MI. Electron Spin Resonance (ESR) Spectroscopy Study of Dry-cured Ham Treated with E-beam. Food Chem. 2012; 133:1530-37 | |
| dc.identifier.doi | 10.1016/j.foodchem.2012.02.045 | |
| dc.identifier.issn | 0308-8146 | |
| dc.identifier.officialurl | https://www.doi.org/10.1016/j.foodchem.2012.02.045 | |
| dc.identifier.relatedurl | https://www.sciencedirect.com/science/article/pii/S0308814612002324?via%3Dihub | |
| dc.identifier.uri | https://hdl.handle.net/20.500.14352/96802 | |
| dc.issue.number | 4 | |
| dc.journal.title | Food Chemistry | |
| dc.language.iso | eng | |
| dc.page.final | 1537 | |
| dc.page.initial | 1530 | |
| dc.publisher | Elsevier | |
| dc.relation.projectID | info:eu-repo/grantAgreement/MICINN//AGL2010-19158/ES/ENSAYOS DE TENSION Y DE ADHESION EN PRODUCTOS DE ORIGEN ANIMAL. APLICACION A LA MEJORA DEL ENVASADO DE PRODUCTOS LONCHEADOS/ | |
| dc.relation.projectID | AGL2007-65235-CO2-02 | |
| dc.relation.projectID | info:eu-repo/grantAgreement/MEC//CSD2007-00016/ES/PRODUCTOS CARNICOS PARA EL SIGLO XXI: SEGUROS, NUTRITIVOS Y SALUDABLES/ | |
| dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 International | en |
| dc.rights.accessRights | restricted access | |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | |
| dc.subject.cdu | 61 | |
| dc.subject.keyword | Electron spin resonance (ESR) | |
| dc.subject.keyword | Dry-cured ham | |
| dc.subject.keyword | E-beam | |
| dc.subject.ucm | Tecnología de los alimentos | |
| dc.subject.ucm | Química analítica (Química) | |
| dc.subject.unesco | 3309.13 Conservación de Alimentos | |
| dc.subject.unesco | 3309.99 Otras | |
| dc.subject.unesco | 2301.09 Espectroscopia de Resonancia Magnética | |
| dc.title | Electron spin resonance (ESR) spectroscopy study of dry-cured ham treated with E-beam | |
| dc.type | journal article | |
| dc.type.hasVersion | VoR | |
| dc.volume.number | 13 | |
| dspace.entity.type | Publication | |
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