Effect of gamma radiation on lipids by the TBARS and NMR

Silva, Adriana Cristina de Oliveira; Mársico, Eliane Teixeira; Jesus, Edgar Francisco Oliveira de; Guimarães, Carlos Frederico Marques; Cortêz, Marco Antonio Sloboda

doi:10.1590/s1516-89132011000600021

Cited by 9 publications

(4 citation statements)

References 14 publications

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“…In this context, Silva et al . () reported that milk treated with 1 and 2 kGy showed small alterations in the lipid structure and that with a 3 kGy dose, the alteration was intense, demonstrating total degradation of the lipids with this treatment. Although the results regarding the formation of rancid compounds caused by irradiation are consistent, there was no sensory evaluation in these studies.…”

Section: Resultsmentioning

confidence: 92%

Effect of Gamma Irradiation on the Bacteriological and Sensory Analysis of Raw Whole Milk under Refrigeration

Silva

Oliveira

Jesus

et al. 2015

Journal of Food Processing and Preservation

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The aim of this study was to evaluate the effect of gamma irradiation (1, 2 and 3 kGy) on the bacteriological quality and sensory perception of refrigerated raw whole milk. Moreover, physiochemical and bacteriological parameters were monitored during 60 days of storage at 4C. All of the irradiated samples, mainly 2 and 3 kGy, exhibited a lower (P < 0.05) bacterial load than the nonirradiated samples. During storage, the mesophilic count and titratable acidity did not increase in the irradiated samples. The consumers were able to differentiate all of the irradiated samples from the control group (P < 0.05); however, positive attributes were used to describe the irradiated samples. The present study indicates that the 2 kGy irradiation dose improved the bacteriological quality of raw whole milk and likely did not negatively affect sensory characteristics by maintaining a constant mesophilic count and titratable acidity over the 60 days of refrigerated storage. PRACTICAL APPLICATIONSThe prevalence of foodborne diseases and huge economic losses from food industries in developing countries has markedly increased. Taking into account the dairy products, raw milk represents the main source of foodborne infections. To investigate an alternative conservation method, three gamma irradiation doses (1, 2 and 3 kGy) were applied in refrigerated raw whole milk. After, bacteriological and sensory qualities of this milk were investigated. In addition, mesophilic count and titratable acidity were analyzed during 60 days of storage under refrigeration (4 ± 1C). On 0 day, all irradiation doses decreased (P < 0.05) the bacterial load of raw whole milk compared with nonirradiated samples. Moreover, both parameters evaluated during storage period (mesophilic bacterial count and titratable acidity) were stable in samples treated with 1, 2 and 3 kGy. However, rancid odors and flavors were perceived on the samples irradiated with 3 kGy. Therefore, in our study, the 2 kGy dose was recommended for raw whole milk because of the positive effects on bacterial quality and minimal sensory changes.

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Section: Resultsmentioning

confidence: 92%

Effect of Gamma Irradiation on the Bacteriological and Sensory Analysis of Raw Whole Milk under Refrigeration

Silva

Oliveira

Jesus

et al. 2015

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

show abstract

“…Sua agrupação ocorre em inflorescência, ou seja, abre-se uma flor primeiro e depois os botões laterais vão se abrindo um de cada vez, acompanhando o desenvolvimento da inflorescência (Figura 5). O primeiro fruto origina-se normalmente da primeira flor, o mais vigoroso de cada inflorescência (SILVA et al, 2011).…”

Section: Floresunclassified

“…Os frutos geralmente são confundidos com sementes, pois, são do tipo aquênio, diminutos, avermelhados ou amarelados, superficiais e duros (SILVA et al, 2011). Eles são originários dos óvulos, que estimulam o espessamento do receptáculo, o qual, uma vez tornado carnoso, constitui um pseudofruto ou infrutescência (Figura 6) (BRANZANTI, 1989).…”

Section: Frutosunclassified

“…Na verdade, a degradação de proteínas de alimentos musculares irradiados é consideravelmente menor do que quando tratados com vapor (LOAHARANU, 2003;CABO VERDE et al, 2018). O efeito da radiação ionizante sobre os lipídios tem sido relacionado à oxidação dos mesmos (DONNELLY; ROBINSON, 1995;SILVA et al, 2011), especialmente das gorduras insaturadas. No entanto, o processo pode ser atrasado, por exemplo, irradiando alimentos embalados em vácuo ou em atmosfera modificada (KILCAST, 1995).…”

Section: )unclassified

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