Optimization of high pressure processing to reduce the safety risk of low-salt ready-to-eat sliced turkey breast supplemented with carvacrol

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorOliveira, Thales Leandro Coutinho de-
Autor(es): dc.creatorHaddad, Gabriela de Barros Silva-
Autor(es): dc.creatorRamos, Alcinéia de Lemos Souza-
Autor(es): dc.creatorRamos, Eduardo Mendes-
Autor(es): dc.creatorPiccoli, Roberta Hilsdorf-
Autor(es): dc.creatorCristianini, Marcelo-
Data de aceite: dc.date.accessioned2026-02-09T11:42:21Z-
Data de disponibilização: dc.date.available2026-02-09T11:42:21Z-
Data de envio: dc.date.issued2020-04-07-
Data de envio: dc.date.issued2020-04-07-
Data de envio: dc.date.issued2019-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/39862-
Fonte completa do material: dc.identifierhttps://www.emerald.com/insight/content/doi/10.1108/BFJ-10-2018-0646/full/html-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1145628-
Descrição: dc.descriptionPurpose The purpose of this paper is to evaluate the optimization of high hydrostatic pressure (HHP) processing for the microbial inactivation on low-sodium sliced vacuum-packaged turkey breast supplemented with a natural antimicrobial compound (carvacrol). Design/methodology/approach A response surface methodology was used to model and describe the effects of different pressures (200–650 MPa) and holding times (30–300 s) during HHP processing of low-salt ready-to-eat turkey breast supplemented with 200 mg/kg of carvacrol on survival of the target pathogen (Listeria sp.) and spoilage microflora and on the quality attributes, including pH, syneresis, CIE color and lipid oxidation.Findings The HHP parameters influenced (p<0.05) the lethality rates and syneresis but did not affect the pH values and lipid oxidation of the products evaluated. According to the required performance criteria for Listeria post-lethality treatment, a treatment at 600 MPa/180 s (at 25°C) appears to be suitable for the studied low-sodium product. The HHP bacterial inactivation effects can notably be potentiated via the presence of carvacrol, and is useful at sensory acceptable sub-inhibitory levels. Originality/value This study shows that combined HHP plus additives may produce similar safety and shelf-life extension effects with mild HHP treatments, creating a global increase in the quality of HHP-processed food in addition to reducing costs on equipment maintenance and increasing industry productivity.-
Idioma: dc.languageen-
Publicador: dc.publisherEmerald-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceBritish Food Journal-
Palavras-chave: dc.subjectColour-
Palavras-chave: dc.subjectLipid oxidation-
Palavras-chave: dc.subjectSodium-
Palavras-chave: dc.subjectListeria-
Palavras-chave: dc.subjectPlant essential oils-
Palavras-chave: dc.subjectSpoilage flora-
Título: dc.titleOptimization of high pressure processing to reduce the safety risk of low-salt ready-to-eat sliced turkey breast supplemented with carvacrol-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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