Fernández Álvarez, ManuelaFernández Hospital, XavierCabellos, CarmenHierro Paredes, Eva2024-01-112024-01-112020Fernández, Manuela, et al. «Effect of Pulsed Light Treatment on Listeria Inactivation, Sensory Quality and Oxidation in Two Varieties of Spanish Dry-Cured Ham». Food Chemistry, vol. 316, junio de 2020, p. 126294. https://doi.org/10.1016/j.foodchem.2020.126294.10.1016/j.foodchem.2020.126294https://hdl.handle.net/20.500.14352/92608Credit autorship contribution statement Manuela Fernández: Conceptualization, Methodology, Writing original draft, Writing- review & editing. Xavier F. Hospital: Investigation, Writing-original draft. Carmen Cabellos: Investigation. Eva Hierro: Conceptualization, Methodology, Writing-original draft, Writing-review & editing.The efficacy of pulsed light (PL) for the surface decontamination of ready-to-eat dry-cured ham was studied in two Spanish varieties, Serrano and Iberian. Listeriainnocua was inoculated on the surface of ham slices that were vacuum-packaged and flashed with 2.1, 4.2 and 8.4 J/cm2. Survivors were enumerated immediately after treatment. Peroxide values, sensory analysis and volatile profile were investigated during storage at 4 and 20 °C. Inactivation of Listeria was higher in Iberian (ca. 2 log cfu/cm2) than in Serrano ham (ca. 1 log cfu/cm2) with 8.4 J/cm2. PL did not increase the peroxide values above the usual levels reported in dry-cured ham, and no rancid notes were observed in the sensory analysis. PL-treated samples showed an increase in the concentration of some volatile compounds, such as methional, dimethyl disulfide and 1-octen-3-one, which imparted slight sulfur and metallic notes, although they disappeared during storage.engAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/journal articlehttps://doi.org/10.1016/j.foodchem.2020.126294restricted access636.09Iberian hamListeriaPeroxide valueReady-to-eatSensory analysisSerrano hamVolatile profileVeterinaria3309 Tecnología de Los Alimentos