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http://repositorio.ufla.br/jspui/handle/1/4896| Title: | Radiação gama e nitrito de sódio na composição química e textura de mortadelas |
| Other Titles: | Gamma radiation and sodium nitrite on chemical composition and textural properties of mortadellas |
| Keywords: | Texture profile Emulsion-type product Chemical composition Perfil de textura Produto emulsionado Composição química |
| Issue Date: | 18-Dec-2013 |
| Publisher: | Universidade Federal de Santa Maria |
| Citation: | DUTRA, M. P. et al. Radiação gama e nitrito de sódio na composição química e textura de mortadelas. Ciência Rural, Santa Maria, v. 44, n. 6, p. 1134-1140, jun. 2014. |
| Abstract: | A central composite rotational design (DCCR) was conducted to study simultaneously the effects of nitrite additions (43.6, 150, 256.4 and 300 ppm) and gamma irradiation (2.9, 10, 17.1 and 20 kGy) in texture attributes and physicochemical parameters of bologna-type sausages. The pH, chemical composition and adhesiveness were not affected by any of the variables studied, while hardness and chewiness were infl uenced by gamma irradiation. Signifi cant models of regression (P<0.05) were established for water activity, cohesiveness and springiness. These models indicate that the effects of gamma irradiation on these parameters are dependent on the level of nitrite added. The effects of irradiation in sausages with less than 150 ppm nitrite were distinct from samples with higher levels of addition. |
| URI: | http://repositorio.ufla.br/jspui/handle/1/4896 |
| Appears in Collections: | DCA - Artigos publicados em periódicos |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| ARTIGO_Radiação gama e nitrito de sódio na composição química e textura de mortadelas..pdf | 216,36 kB | Adobe PDF | View/Open |
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