Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/58066
Registro completo de metadados
Campo DCValorIdioma
dc.creatorPalhares, Priscila Cotta-
dc.creatorCarmo, Lorrany Ramos do-
dc.creatorAndrade, Bruna Fernandes-
dc.creatorRamos, Alcineia de Lemos Souza-
dc.creatorPiccoli, Roberta Hilsdorf-
dc.creatorRamos, Eduardo Mendes-
dc.date.accessioned2023-07-05T19:47:44Z-
dc.date.available2023-07-05T19:47:44Z-
dc.date.issued2023-05-
dc.identifier.citationPALHARES, P. C. et al. Use of glucono-delta-lactone in the accelerated processing of boneless dry-cured lamb hams. Food Science and Technology, [S.l.], v. 58, n. 5, p. 2270-2279, May 2023.pt_BR
dc.identifier.urihttps://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.16344pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/58066-
dc.description.abstractThe production of high-quality dry-cured lamb meat products represents an important strategy to contribute to the development of the sheep sector. This study aimed to evaluate the effects of the acidulant glucono-δ-lactone (GdL) and drying to 40% (ML40) and 50% (ML50) mass loss on the technological and microbiological characteristics of boneless dry-cured lamb hams. The use of GdL reduced the drying time by 27% (ML40) and 23% (ML50), generating products with lower pH values and higher counts (approximately 1 log cycle) of lactic acid bacteria (LAB). Water activity (aw), lipid oxidation and technological characteristics related to colour and texture were not affected by GdL, but ML50 showed greater hardness and chewiness and a lower aw and TBARS index than ML40. The use of GdL and drying to 40% mass loss produce safe high-quality products in a shorter process time and with technological characteristics like those of traditional dry-cured hams.pt_BR
dc.languageen_USpt_BR
dc.publisherWileypt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceFood Science and Technologypt_BR
dc.subjectDry-cured lamb meatpt_BR
dc.subjectGlucono-δ-lactone (GdL)pt_BR
dc.titleUse of glucono-delta-lactone in the accelerated processing of boneless dry-cured lamb hamspt_BR
dc.typeArtigopt_BR
Aparece nas coleções:DCA - Artigos publicados em periódicos

Arquivos associados a este item:
Não existem arquivos associados a este item.


Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.