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metadata.artigo.dc.title: Use of gamma radiation on control of Clostridium botulinum in mortadella formulated with different nitrite levels
metadata.artigo.dc.creator: Dutra, Monalisa Pereira
Aleixo, Glécia de Cássia
Ramos, Alcinéia de Lemos Souza
Silva, Maurício Henriques Louzada
Pereira, Marcio Tadeu
Piccoli, Roberta Hilsdorf
Ramos, Eduardo Mendes
metadata.artigo.dc.subject: Meat products
Gamma radiation
Mortadella - Nitrite levels
Produtos de carne
Radiação gama
Mortadela - Níveis de nitrito
metadata.artigo.dc.publisher: Elsevier Feb-2016
metadata.artigo.dc.identifier.citation: DUTRA, M. P. et al. Use of gamma radiation on control of Clostridium botulinum in mortadella formulated with different nitrite levels. Radiation Physics and Chemistry, Oxford, v. 119, p. 125-129, Feb. 2016.
metadata.artigo.dc.description.abstract: This study investigated the effects of applying different doses of gamma radiation (0, 10 and 20 kGy) on Clostridium botulinum spores (107 spores/g) inoculated into mortadellas with different nitrite contents (0, 150 and 300 ppm). We also evaluated the order of application of heat (cooking) and irradiation processing. The products were evaluated for survival of C. botulinum, pH, water activity (Aw), redox potential (Eh) and residual nitrite content. In the non-irradiated raw batters, almost all spores could be recovered when no nitrite was added and only half was recovered with the addition of 150 ppm of nitrite. The use of 150 ppm of nitrite was able to inhibit the germination or growth of C. botulinum in non-irradiated cooked mortadellas after 48 h of processing. However, after 30 days of chilling storage (4 °C), it was possible to recover 105 UFC/g of this microorganism. The gamma irradiation (>10 kGy) had a positive effect on the inactivation of C. botulinum in mortadellas, independent of the sodium nitrite level used and the cooking/irradiation processing order.
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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