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Campo DC | Valor | Idioma |
---|---|---|
dc.creator | Oliveira, Thales Leandro Coutinho de | - |
dc.creator | Haddad, Gabriela de Barros Silva | - |
dc.creator | Ramos, Alcinéia de Lemos Souza | - |
dc.creator | Ramos, Eduardo Mendes | - |
dc.creator | Piccoli, Roberta Hilsdorf | - |
dc.creator | Cristianini, Marcelo | - |
dc.date.accessioned | 2020-04-07T14:35:32Z | - |
dc.date.available | 2020-04-07T14:35:32Z | - |
dc.date.issued | 2019 | - |
dc.identifier.citation | OLIVEIRA, 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.uri | https://www.emerald.com/insight/content/doi/10.1108/BFJ-10-2018-0646/full/html | pt_BR |
dc.identifier.uri | http://repositorio.ufla.br/jspui/handle/1/39862 | - |
dc.description.abstract | Purpose 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.language | en_US | pt_BR |
dc.publisher | Emerald | pt_BR |
dc.rights | restrictAccess | pt_BR |
dc.source | British Food Journal | pt_BR |
dc.subject | Colour | pt_BR |
dc.subject | Lipid oxidation | pt_BR |
dc.subject | Sodium | pt_BR |
dc.subject | Listeria | pt_BR |
dc.subject | Plant essential oils | pt_BR |
dc.subject | Spoilage flora | pt_BR |
dc.title | Optimization of high pressure processing to reduce the safety risk of low-salt ready-to-eat sliced turkey breast supplemented with carvacrol | pt_BR |
dc.type | Artigo | pt_BR |
Aparece nas coleções: | DCA - Artigos publicados em periódicos |
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