Effect of Irradiation Dose and Temperature on the Thiamine Content of Ham
ARMY NATICK LABS MA FOOD LAB
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A study was conducted to determine the effect of irradiation dose from a cobalt-60 source with respect to irradiation temperature on the thiamine content of ham. In addition, thermal sterilizing Fo values ranging from 0.0 to 1.0 in 0.2 increments were determined for ham in respect to its thiamine content for comparison with radiation sterilizing doses for ham. The products selected for testing were fully-cooked smoked ham, pasteurized-cooked canned ham, and thermally processed commercially-sterile canned ham. The irradiation was performed at three different irradiation levels 3.0 to 4.0, 4.5 to 5.6, 6.0 to 7.5 Mrad at five different temperatures 5 plus or minus 5 -20, -40, -60, and -80C plus or minus 10C. The results show that as the temperature of irradiation was decreased, thiamine retention was increased. Furthermore, as the irradiation dose was increased, the thiamine content was decreased. During heat treatment of cured ham at an Fo value of 0.2, there was a 30 loss of thiamine. An additional 5 to 10 decrease in thiamine content took place at Fo values from 0.4 to 1.0.
- Food, Food Service and Nutrition