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dc.creatorOliveira, Thales Leandro Coutinho de-
dc.creatorHaddad, Gabriela de Barros Silva-
dc.creatorRamos, Alcinéia de Lemos Souza-
dc.creatorRamos, Eduardo Mendes-
dc.creatorPiccoli, Roberta Hilsdorf-
dc.creatorCristianini, Marcelo-
dc.date.accessioned2020-04-07T14:35:32Z-
dc.date.available2020-04-07T14:35:32Z-
dc.date.issued2019-
dc.identifier.citationOLIVEIRA, T. L. C. de et al. Optimization of high pressure processing to reduce the safety risk of low-salt ready-to-eat sliced turkey breast supplemented with carvacrol. British Food Journal, [S.l.], 2019.pt_BR
dc.identifier.urihttps://www.emerald.com/insight/content/doi/10.1108/BFJ-10-2018-0646/full/htmlpt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/39862-
dc.description.abstractPurpose 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.pt_BR
dc.languageen_USpt_BR
dc.publisherEmeraldpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceBritish Food Journalpt_BR
dc.subjectColourpt_BR
dc.subjectLipid oxidationpt_BR
dc.subjectSodiumpt_BR
dc.subjectListeriapt_BR
dc.subjectPlant essential oilspt_BR
dc.subjectSpoilage florapt_BR
dc.titleOptimization of high pressure processing to reduce the safety risk of low-salt ready-to-eat sliced turkey breast supplemented with carvacrolpt_BR
dc.typeArtigopt_BR
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