Radiação gama e nitrito de sódio na composição química e textura de mortadelas

Dutra, Monalisa Pereira; Ramos, Eduardo Mendes; Aroeira, Carolina Naves; Ramos, Alcinéia de Lemos Souza; Silva, Maurício Henriques Louzada; Contado, José Luís; Pereira, Márcio Tadeu

doi:10.1590/s0103-84782014000600029

Cited by 5 publications

(1 citation statement)

References 15 publications

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“…Dutra et al [19] obtained similar results in a study that assessed the effect of different nitrite and radiation doses on mortadella formulations. The authors observed that pH, humidity, total protein, lipid, and ash levels of mortadella formulations were not affected (p > 0.05) by nitrite or radiation.…”

Section: Discussionmentioning

confidence: 63%

Irradiation of reduced-sodium uncooked lamb sausage: antimicrobial efficacy and physicochemical impact

et al. 2018

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Excess sodium in food is associated with an increased risk of noncommunicable diseases. Faced with this reality, consumers are becoming aware of the importance of eating foods with reduced sodium content. This work assesses the effects of partial replacement of NaCl by KCl on the microbiological and physicochemical characteristics of uncooked lamb sausage treated with different doses of gamma radiation. Analyses of thermotolerant coliforms, sulfite-reducing Clostridium, Salmonella sp., protein, moisture, ash, lipids, pH, water activity, and color were performed. The results showed that the formulations with reduced sodium content did not differ significantly concerning microbial growth and met the identity and quality standards considering its physicochemical characteristics. Also, irradiation is efficient as a microbiological control method, and the ± 3-kGy dose was the most effective to eliminate pathogenic bacteria present in the sausage formulation prepared with reduced sodium content, inducing less intense changes in physicochemical parameters.

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Section: Discussionmentioning

confidence: 63%