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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
25/02/2010 |
Data da última atualização: |
17/05/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
SLONGO, A. P.; ROSENTHAL, A.; CAMARGO, L. M. Q.; DELIZA, R.; MATHIAS, S. P.; ARAGÃO, G. M. F. de. |
Afiliação: |
ADRIANA PAULA SLONGO, UFSC; AMAURI ROSENTHAL, CTAA; LOURDES MARIA QUARESMA CAMARGO, FAPERJ; ROSIRES DELIZA, CTAA; SIMONE PEREIRA MATHIAS, UFRRJ; GLÁUCIA MARIA FALCÃO DE ARAGÃO, UFSC. |
Título: |
Modeling the growth of lactic acid bacteria in sliced ham processed by high hydrostatic pressure. |
Ano de publicação: |
2009 |
Fonte/Imprenta: |
LWT: Food Science and Technology, Maryland Heights, v. 42, n. 1, p. 303-306, 2009. |
DOI: |
10.1016/j.lwt.2008.06.010 |
Idioma: |
Inglês |
Conteúdo: |
The main responsible for the spoilage of cooked cured meat products stored under refrigerated and anaerobic conditions are lactic acid bacteria. The application of high hydrostatic pressure (HHP) reduces the lactic acid bacterial growth extending the product shelf-life and preserving natural taste, texture, color and vitamin content. This work studied the influence of pressure level and holding time on the lactic acid bacterial growth in vacuum-packaged sliced ham. Modified Gompertz and Logistic models were used to fit experimental data obtained from post-treatment microbial counts carried out along the product storage. Samples of sliced vacuum-packaged ham treated by HHP and control samples (non-treated) were stored at 8 °C until the microorganism population reached 107 CFU/g. An experimental planning 22 with triplicate at the central point was designed to determine the influence of pressure level (200, 300, and 400 MPa) and holding time (5, 10, and 15 min) on the product shelf-life. The results have shown that the pressure intensity and the holding time significantly influenced microbial population over the product storage. Shelf-life of ham treated at 400 MPa for 15 min was extended from 19 (control samples) to 85 days. |
Palavras-Chave: |
Alta pressão hidrostática; Bactéria ácido-láctica; High hydrostatic pressure; Vida-de-prateleira. |
Thesagro: |
Presunto. |
Thesaurus Nal: |
Ham; High pressure treatment; Lactic acid bacteria; Predictive microbiology; Shelf life. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/658921/1/1-s2.0-S0023643808001515-main.pdf
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Marc: |
LEADER 02204naa a2200313 a 4500 001 1658921 005 2022-05-17 008 2009 bl uuuu u00u1 u #d 024 7 $a10.1016/j.lwt.2008.06.010$2DOI 100 1 $aSLONGO, A. P. 245 $aModeling the growth of lactic acid bacteria in sliced ham processed by high hydrostatic pressure. 260 $c2009 520 $aThe main responsible for the spoilage of cooked cured meat products stored under refrigerated and anaerobic conditions are lactic acid bacteria. The application of high hydrostatic pressure (HHP) reduces the lactic acid bacterial growth extending the product shelf-life and preserving natural taste, texture, color and vitamin content. This work studied the influence of pressure level and holding time on the lactic acid bacterial growth in vacuum-packaged sliced ham. Modified Gompertz and Logistic models were used to fit experimental data obtained from post-treatment microbial counts carried out along the product storage. Samples of sliced vacuum-packaged ham treated by HHP and control samples (non-treated) were stored at 8 °C until the microorganism population reached 107 CFU/g. An experimental planning 22 with triplicate at the central point was designed to determine the influence of pressure level (200, 300, and 400 MPa) and holding time (5, 10, and 15 min) on the product shelf-life. The results have shown that the pressure intensity and the holding time significantly influenced microbial population over the product storage. Shelf-life of ham treated at 400 MPa for 15 min was extended from 19 (control samples) to 85 days. 650 $aHam 650 $aHigh pressure treatment 650 $aLactic acid bacteria 650 $aPredictive microbiology 650 $aShelf life 650 $aPresunto 653 $aAlta pressão hidrostática 653 $aBactéria ácido-láctica 653 $aHigh hydrostatic pressure 653 $aVida-de-prateleira 700 1 $aROSENTHAL, A. 700 1 $aCAMARGO, L. M. Q. 700 1 $aDELIZA, R. 700 1 $aMATHIAS, S. P. 700 1 $aARAGÃO, G. M. F. de 773 $tLWT: Food Science and Technology, Maryland Heights$gv. 42, n. 1, p. 303-306, 2009.
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Embrapa Agroindústria de Alimentos (CTAA) |
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