Phenolic carvacrol as a natural additive to improve the preservative effects of high pressure processing of low-sodium sliced vacuum-packed turkey breast ham

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorOliveira, Thales Leandro Coutinho de-
Autor(es): dc.creatorLeite Junior, Bruno Ricardo de Castro-
Autor(es): dc.creatorRamos, Alcinéia L. S.-
Autor(es): dc.creatorRamos, Eduardo Mendes-
Autor(es): dc.creatorPiccoli, Roberta Hilsdorf-
Autor(es): dc.creatorCristianini, Marcelo-
Data de aceite: dc.date.accessioned2026-02-09T11:52:14Z-
Data de disponibilização: dc.date.available2026-02-09T11:52:14Z-
Data de envio: dc.date.issued2018-01-12-
Data de envio: dc.date.issued2018-01-12-
Data de envio: dc.date.issued2015-12-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/28418-
Fonte completa do material: dc.identifierhttp://www.sciencedirect.com/science/article/pii/S0023643815004387#!-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1149267-
Descrição: dc.descriptionHigh pressure processing (HPP) is a promising emerging non-thermal technology widely applied in food processing. However, despite established advantages in conservation effects, current literature has been highlighting the success of a combined application of HPP plus natural antimicrobials in a multi-hurdle perspective. This research aimed to evaluate the effects of a meat product applicable HPP setup (600 MPa/180 s at 25 °C) combined with the use of natural phenolic bioactive carvacrol (at 200 ppm) on the microbiological and physicochemical characteristics of a low-sodium sliced vacuum-packed turkey breast ham during 60 days of refrigerated storage (4 °C). Concerning the quality attributes, carvacrol was able to reduce the TBARs indexes (p < 0.05) HPP triggered in pressurized samples of turkey breast ham. The adjusted primary growth models showed a significant extension of the shelf life due to reduced growth rates and maximized lag phases of Listeria and of other major spoilage groups of lactic acid and psychrotrophic bacteria, due to the addition of the natural hurdle. Improvements in the conservation of low-sodium formulations were also registered. Preservative effects during the shelf-life can be potentiated by the presence of natural barriers, and the use of carvacrol represents a promising weapon against sub-lethal injury and cell recovery.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceFood Science and Technology-
Palavras-chave: dc.subjectMulti-hurdle approach-
Palavras-chave: dc.subjectFood - High pressure processing-
Palavras-chave: dc.subjectPhenolic carvacrol-
Palavras-chave: dc.subjectFood - Conservation-
Palavras-chave: dc.subjectNatural antimicrobials-
Palavras-chave: dc.subjectAbordagem de obstáculos múltiplos-
Palavras-chave: dc.subjectAlimentos - Processamento de alta pressão-
Palavras-chave: dc.subjectCarvacrol fenólico-
Palavras-chave: dc.subjectAlimentos - Conservação-
Palavras-chave: dc.subjectAntimicrobianos naturais-
Título: dc.titlePhenolic carvacrol as a natural additive to improve the preservative effects of high pressure processing of low-sodium sliced vacuum-packed turkey breast ham-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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