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http://repositorio.ufla.br/jspui/handle/1/4380| Title: | Radiação gama e tempo de armazenamento sobre a oxidação lipídica, cor objetiva, pigmentos heme e nitrito residual de mortadelas elaboradas com diferentes níveis de nitrito |
| Other Titles: | Gamma radiation and storage time on lipidic oxidation, color, heme pigments and residual nitrite of bologna-type sausages formulated with different nitrite additions |
| Keywords: | Produto emulsionado Índice de TBARS Pigmentos nitrosos Emulsion-type cooked product TBARS values Nitrous heme pigment |
| Issue Date: | 22-Sep-2011 |
| Publisher: | Universidade Federal Santa Maria |
| Citation: | DUTRA, M. P. et al. Radiação gama e tempo de armazenamento sobre a oxidação lipídica, cor objetiva, pigmentos heme e nitrito residual de mortadelas elaboradas com diferentes níveis de nitrito. Ciência Rural, Santa Maria, v. 41, n. 12, p. 2203-2209, dez. 2011. |
| Abstract: | The present study was undertaken to evaluate the irradiation doses (0, 7,5 and 15kGy) and nitrite levels (0, 7,5 and 15kGy) effects on the TBARS index, objective color (CIELAB), residual nitrite content and total and nitrous heme pigments in bologna-type sausage during storage (4ºC) for 69 days. Irradiation increased (P<0.05) TBARs values and decreased (P<0.05) residual nitrite content in the first month of storage, but had little effects on nitrous heme pigments content. The color of products with 150ppm nitrite added was not affected (P>0.05) by irradiation. Results indicated that high doses of gamma radiation can be applied in bologna-type sausages with 75ppm nitrite added without major changes in color and chemical characteristics. |
| URI: | http://repositorio.ufla.br/jspui/handle/1/4380 |
| Appears in Collections: | DCA - Artigos publicados em periódicos |
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