Safe cured meat using gamma radiation: effects on spores of Clostridium sporogenes and technological and sensorial characteristics of low nitrite cooked ham

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorSilva, Douglas R. G.-
Autor(es): dc.creatorHaddad, Gabriela B. S.-
Autor(es): dc.creatorMoura, Ana P. de-
Autor(es): dc.creatorSouza, Poliana M. de-
Autor(es): dc.creatorRamos, Alcinéia L. S.-
Autor(es): dc.creatorHopkins, David L.-
Autor(es): dc.creatorRamos, Eduardo M.-
Data de aceite: dc.date.accessioned2026-02-09T12:11:19Z-
Data de disponibilização: dc.date.available2026-02-09T12:11:19Z-
Data de envio: dc.date.issued2022-05-13-
Data de envio: dc.date.issued2022-05-13-
Data de envio: dc.date.issued2021-01-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/49938-
Fonte completa do material: dc.identifierhttps://doi.org/10.1016/j.lwt.2020.110392-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1156209-
Descrição: dc.descriptionThis study evaluated the effect of gamma radiation (0, 1.5, 3, 4.5, 6 KGy) and sodium nitrite (0, 50 and 150 mg/kg) on Clostridium sporogenes spores and on the technological and sensorial characteristics of restructured cooked hams. The number of spores recovered reduced (p < 0.05) with increasing doses of radiation but radiation sensitivity (D-values) was reduced from 1.98 kGy in uncured samples to 1.81 and 1.57 kGy in cured ones. Residual nitrite (RNO2) and pH were not affected (p > 0.05) by irradiation, but RNO2 was reduced (p < 0.05) with lower nitrite additions. CIE color measures and texture profile were affected only by nitrite levels and all sensory attributes of uncured samples were perceived (p < 0.05) as different from the cured ones. Irradiation improved (p > 0.05) the odor scores of cured samples. Irradiation of cooked hams at 3 kGy can be used to improve the sensory quality and ensure the microbiological safety of cooked hams elaborated with 50 mg/kg of nitrite.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceLWT - Food Science and Technology-
Palavras-chave: dc.subjectMicrobiological safety-
Palavras-chave: dc.subjectInactivation-
Palavras-chave: dc.subjectResidual nitrite-
Palavras-chave: dc.subjectColor-
Palavras-chave: dc.subjectTexture-
Palavras-chave: dc.subjectSegurança microbiológica-
Palavras-chave: dc.subjectRadiação gama-
Palavras-chave: dc.subjectProdutos cárneos - Qualidade-
Palavras-chave: dc.subjectNitrito residual-
Palavras-chave: dc.subjectPresunto cozido-
Título: dc.titleSafe cured meat using gamma radiation: effects on spores of Clostridium sporogenes and technological and sensorial characteristics of low nitrite cooked ham-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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