Evaluation of 2-alkylcyclobutanones in irradiated cured pork products during vacuum-packed storage.

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 their vacuum-packed storage. Among 2-ACBs, three different compounds were investigated, namely 2-dodecylcyclobutanone (2-dDCB), 2-tetradecylcyclobutanone (2-tDCB) and 2-(tetradec-5’-enyl)cyclobutanone (2-tDeCB). 2-ACBs were absent from the non-irradiated 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