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dc.creatorMartins, Heloísa Helena de Abreu-
dc.creatorSimões, Luara Aparecida-
dc.creatorIsidoro, Silas Rodrigo-
dc.creatorNascimento, Sabrina de Souza-
dc.creatorAlcântara, João Paulo-
dc.creatorRamos, Eduardo Mendes-
dc.creatorPiccoli, Roberta Hilsdorf-
dc.date.accessioned2022-05-13T18:49:29Z-
dc.date.available2022-05-13T18:49:29Z-
dc.date.issued2021-10-
dc.identifier.citationMARTINS, H. H. de A. et al. Preservative of essential oil blends: control of Clostridium perfringens type A in mortadella. Brazilian Archives of Biology and Technology, Curitiba, v. 64, e21200106, 2021. DOI: https://doi.org/10.1590/1678-4324-2021200106.pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/49935-
dc.description.abstractThe aim of this study was to evaluate the antimicrobial effect of the essential oils of cinnamon, cardamom, clove, oregano, and thyme and their synergism on vegetative cells and endospores of Clostridium perfringens type A inoculated in meat sausage (mortadella), as well as the influence of blends on the color, and lipid oxidation through the determination of thiobarbituric acid reactive substances (TBARS index). The anticlostridial action of the oil blends was established. The two added oil blends (Treat. 1: oregano, clove, and thyme; Treat. 2: oregano, clove, and cinnamon) in combination with reduced nitrite content (75 ppm) promoted a lower growth of C. perfringens in mortadella stored at 15 °C for 21 days in comparison to treatments containing only 75 ppm of nitrite. The essential oil blends showed antioxidant action and did not alter food color, thus possessing potential application as a preservative for the meat products industry.pt_BR
dc.languageenpt_BR
dc.publisherInstituto de Tecnologia do Paraná - Tecparpt_BR
dc.rightsacesso abertopt_BR
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/*
dc.sourceBrazilian Archives of Biology and Technologypt_BR
dc.subjectEndosporespt_BR
dc.subjectResidual nitritept_BR
dc.subjectNatural antimicrobialpt_BR
dc.subjectAntioxidant activitypt_BR
dc.subjectÓleos essenciaispt_BR
dc.subjectEndósporospt_BR
dc.subjectNitrito residualpt_BR
dc.subjectAtividade antioxidantept_BR
dc.subjectAntimicrobiano naturalpt_BR
dc.subjectProdutos cárneospt_BR
dc.titlePreservative of essential oil blends: control of Clostridium perfringens type A in mortadellapt_BR
dc.typeArtigopt_BR
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