This work evaluated the effect of gamma radiation on reducting the population of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium in ground chicken breast stored under refrigeration. The experiment included a control and 4 doses of gamma radiation (2.0, 4.0, 6.0 and 8.0 kGy) along with 5 periods of storage under refrigeration (1, 7, 14, 21 and 28 days). Samples of ground chicken breast were inoculated with Staphylococcus aureus (ATCC 14458), Escherichia coli (ATCC 11105) and Salmonella typhimurium (ATCC 0626), irradiated at temperatures between 4 and 8 o C and stored under refrigeration (5 o C) for 28 days. The increased radiation dose and period of storage under refrigeration caused a reduction of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium populations in the ground chicken breast. Mean radiation D values determined for Staphylococcus aureus and Escherichia coli were 0.41 and 0.72 kGy, respectively. Gamma irradiation was an effective treatment for chicken meat conservation because the radiation dose of 6.0 kGy kept the ground chicken breast within the microbiological limits established by the Brazilian legislation, for up to 28 days under refrigeration.
-INTRODUÇÃOO queijo é um alimento de alto valor nutritivo e sabor agradável, sendo bastante consumido. O consumo per capita de queijo no Brasil teve um pequeno aumento durante a última década, de 1,97kg/habitante/ano em 1992 a 2,69kg/habitante/ano em 1999 [10]. Porém, comparando com outros países, como Argentina (11,59kg/hab/ano) e Itália (19,57kg/hab/ano) ainda é baixo.O Prato é um queijo de massa semicozida, obtido pela coagulação do leite por ação do coalho de origem bovina, seguido de prensagem para eliminação do soro. A sua maturação é relativamente curta, em torno de 45 a 60 dias, ao final da qual se apresenta com formato paralelepipedal de crosta lisa e bem formada [19].O queijo Prato maturado, em média, é composto por: umidade (42-44%), gordura (26-29%), sal (1,6-1,9%) [11], proteína (23-25%) O desenvolvimento das características de sabor, aroma e textura em queijos de massa dura e semidura demanda um período de tempo longo, o que implica num aumento do custo de produção e diminuição do capital de giro disponível da empresa. Disso resulta o grande interesse em se acelerar e poder controlar a maturação de queijos [5,8]. O uso da irradiação na preservação e maturação de queijos com o objetivo de acelerar este processo vem sendo objeto de estudo em vários tipos de queijos. A preservação de queijo por irradiação é possível até 2,0kGy sem o aparecimento de sabores estranhos [27].Estudos com os queijos Roquefort feito com leite de vaca [9], Kareish produzido com leite em pó desnatado reconstituído [7] e Ras produzido a partir de leite fresco de vaca [13] foram irradiados com dose de 2,5kGy (0,25 Mrad) a uma taxa de dose de 1kGy/h, em fonte de cobalto-60. Em todos os queijos houve uma diminuição da contagem microbiana durante a maturação dos mesmos. A irradiação teve um ligeiro efeito no conteúdo de umidade e pH. o C e ± 85% UR, por 60 dias. As análises físico-químicas e microbiológicas foram realizadas de 15 em 15 dias até completar 60 dias de maturação. Através dos resultados observou-se que, com o aumento da dose de radiação, diminuiu a flora microbiana do queijo e, que a irradiação retardou a maturação, conforme se aumentou a dose. Isto se deve provavelmente, pela destruição das bactérias láticas. Palavras-chave: análise físico-química; análise microbiológica; qualidade do queijo prato. EFEITO DA RADIAÇÃO GAMA NAS CARACTERÍSTICAS FÍSICO-QUÍMICAS E MICROBIOLÓGICAS DO QUEIJO PRATO DURANTE A MATURAÇÃO SUMMARYEFFECTS OF GAMMA RADIATION ON THE PHYSICAL-CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS IN THE PRATO CHEESE RIPENING PERIOD. The Prato, cheese washed dough, is one of Brazil's most popular cheeses. This cheese must be ripened the desirable characteristics of flavors and texture. The present work studied the influence of gamma radiation in the ripening period of Prato cheese. The cheese was ripened at 10-12 o C and at ± 80% RH for 60 days. At the 1 st and at 15 th day of ripening, sample were irradiated to 0 (control), 1, 2, 3 and 4kGy at a rate of 0.9696kGy/h. The cobalto-60 source used was a Gammabeam 6...
Fruit is an essential part of a healthy diet preventing risks. This protective action has been attributed mainly to its bioactive compounds, which have antioxidant properties. Ascorbic acid, also named vitamin C, is the most important water-soluble reducing compound naturally present in fruit and vegetables that contributes to antioxidant defense against oxidative stress. Vitamin C is often used as a nutritional quality indicator of fruit and vegetables. Still little is known scientifically for the endemic species in Brazil's São Paulo State located in the Atlantic Forest biome, the Campomanesia phaea (O.Berg) Landrum (cambuci) from the family of Myrtaceae, traditionally used by communities in this region. This study evaluated the cambuci fruit in nature and the fruit pulp when submitted to different conservation treatments for the evaluation of levels of vitamin C (L-ascorbic acid), an important indicator of the quality of fruits and foods during processing and storage. The evaluation of the vitamin C content was performed by High-Performance Liquid Chromatography (HPLC), when subjected to pasteurization and freezing during different periods of conservation. The results showed that the cambuci have average significant levels of L-ascorbic acid (66.94mg / 100g of cambuci). After the agro-industrial treatments, the pulp showed significant decreases (p ≤ 0.05) of L-ascorbic; however, it still exhibited significant mean levels, the initial content being 51.04 mg / 100g cambuci, for frozen pasteurized pulp and 62.15 mg / 100g cambuci to frozen pulp. Thus, the study showed that the inclusion of Campomanesia phaea (cambuci) in the human diet could be an alternative source to provide vitamin C, and could provide opportunities, employment and income increase for traditional communities, stimulating the growth for an important local business chain, taking advantage of the Brazilian biodiversity.
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