RT Journal Article
T1 Electron spin resonance (ESR) spectroscopy study of dry-cured ham treated with E-beam
A1 Ordóñez Pereda, Juan Antonio
A1 Hoz Perales, Lorenzo De La
A1 Velasco De Diego, Raquel
A1 Cambero Rodríguez, María Isabel
A1 Valhondo Falcón, Margarita
A1 Escudero Portugués, Rosa María
A1 Cabeza Briales, María Concepción
AB 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
PB Elsevier
SN 0308-8146
YR 2012
FD 2012
LK https://hdl.handle.net/20.500.14352/96802
UL https://hdl.handle.net/20.500.14352/96802
LA eng
NO 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
NO Ministerio de Ciencia, Innovación y Universidades (España)
NO Comunidad de Madrid
DS Docta Complutense
RD 27 abr 2025