Effect of pulsed ultraviolet light on quality of sliced ham

While the efficacy of PUV-light on microbial inactivation is well documented, its effect on product quality is not well studied. Thus the effect of PUV-light on color, texture and oxidative stability of ham was evaluated. Samples of 100 g raw ham (∼5 mm thick) were treated for 60, 90 and 120 s in a UV-light system. Another 100 g of untreated sample was used as a control. The distance from the lamp central axis was varied at 4.5, 8.3 and 14.6 cm. Results showed that the oxidative stability of the control, 4.5 cm/60 s, 4.5 cm/90 s, 4.5 cm/120 s, 8.3 cm/60 s, 8.3 cm/90 s, 8.3 cm/120 s, 14.6 cm/60 s, 14.6 cm/90 s, and 14.6 cm/120 s sample decreased by 21, 67, 53, 54, 39, 71, 75, 56, 58, and 55% respectively after 14 days of storage. Oxidative stability reduction was higher as treatment time was prolonged, but decreased with increased distance from the lamp. Overall, the color and texture of the samples were inversely affected by treatment time and distance of the sample from the lamp. Although PUV-light has a potential to decontaminate food products, this study demonstrated that quality of the product is concurrently compromised.

► Pulsed ultraviolet light could lead to temperature increase in samples treated while placed in a close proximity to the Ultraviolet-lamp. ► Pulsed ultraviolet light might lead to rapid oxidation of lipid in ham. ► There could be an increase in temperature in samples treated for an extended period time.