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metadata.artigo.dc.title: Optimization of high pressure processing to reduce the safety risk of low-salt ready-to-eat sliced turkey breast supplemented with carvacrol
metadata.artigo.dc.creator: Oliveira, Thales Leandro Coutinho de
Haddad, Gabriela de Barros Silva
Ramos, Alcinéia de Lemos Souza
Ramos, Eduardo Mendes
Piccoli, Roberta Hilsdorf
Cristianini, Marcelo
metadata.artigo.dc.subject: Colour
Lipid oxidation
Plant essential oils
Spoilage flora
metadata.artigo.dc.publisher: Emerald 2019
metadata.artigo.dc.identifier.citation: OLIVEIRA, T. L. C. de et al. Optimization of high pressure processing to reduce the safety risk of low-salt ready-to-eat sliced turkey breast supplemented with carvacrol. British Food Journal, [S.l.], 2019.
metadata.artigo.dc.description.abstract: Purpose The purpose of this paper is to evaluate the optimization of high hydrostatic pressure (HHP) processing for the microbial inactivation on low-sodium sliced vacuum-packaged turkey breast supplemented with a natural antimicrobial compound (carvacrol). Design/methodology/approach A response surface methodology was used to model and describe the effects of different pressures (200–650 MPa) and holding times (30–300 s) during HHP processing of low-salt ready-to-eat turkey breast supplemented with 200 mg/kg of carvacrol on survival of the target pathogen (Listeria sp.) and spoilage microflora and on the quality attributes, including pH, syneresis, CIE color and lipid oxidation.Findings The HHP parameters influenced (p<0.05) the lethality rates and syneresis but did not affect the pH values and lipid oxidation of the products evaluated. According to the required performance criteria for Listeria post-lethality treatment, a treatment at 600 MPa/180 s (at 25°C) appears to be suitable for the studied low-sodium product. The HHP bacterial inactivation effects can notably be potentiated via the presence of carvacrol, and is useful at sensory acceptable sub-inhibitory levels. Originality/value This study shows that combined HHP plus additives may produce similar safety and shelf-life extension effects with mild HHP treatments, creating a global increase in the quality of HHP-processed food in addition to reducing costs on equipment maintenance and increasing industry productivity.
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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