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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
07/12/2024 |
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Data da última atualização: |
01/01/2025 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
TEIXEIRA, C. C.; POEYS DE CARVALHO, R. M. P.; DA SILVA, G. C. L.; DOMINGUES, J. R.; RAMOS, G. L. de P. A.; ROSENTHAL, A.; GONZALEZ, A. G. M. |
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Afiliação: |
CRISTIANE CORREIA TEIXEIRA, UNIVERSIDADE FEDERAL FLUMINENSE; RAFAEL MARQUES PEREIRA POEYS DE CARVALHO, UNIVERSIDADE FEDERAL FLUMINENSE; GUILHERME CASTRO LUZ DA SILVA, UNIVERSIDADE FEDERAL FLUMINENSE; JOSIANE ROBERTO DOMINGUES, UNIVERSIDADE FEDERAL FLUMINENSE; GUSTAVO LUIS DE PAIVA ANCIENS RAMOS, UNIVERSIDADE FEDERAL FLUMINENSE; AMAURI ROSENTHAL, CTAA; ALICE GONÇALVES MARTINS GONZALEZ, UNIVERSIDADE FEDERAL FLUMINENSE. |
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Título: |
Impact of high hydrostatic pressure and UV-C radiation on total aerobic bacteria in Minas Frescal cheese. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Letters in Applied Microbiology, v. 77, n. 11, 2024. |
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DOI: |
DOI10.1093/lambio/ovae112 |
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Idioma: |
Inglês |
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Conteúdo: |
Minas Frescal cheese (MFC) is a perishable product with high water activity and neutral pH, conditions that favor the development of microorganisms. Total aerobic bacteria (TAB) can deteriorate the cheese, negatively affecting its sensory characteristics. By controlling TAB, the shelf life of the product is extended and its quality is maintained, contributing to meeting consumer expectations. This study aimed to evaluate the individual and combined effect of technological treatments of high hydrostatic pressure (HHP) and ultraviolet C radiation (UV-C) on the TAB count present in the natural microbiota of MFC, as an alternative to control the microbiological quality of this product. After production, MFC were subjected to treatments with different levels of HHP (100-400 MPa/10 min) and UV-C (0.097-0.392 J/cm(2) s(-1)). The combinations of HHP and UV-C doses were determined by a central composite rotational design. The model efficiently described the individual and combined effect of HHP and UV-C on TAB, demonstrating that gradually increasing HHP levels reduces TAB counts in MFC, regardless of the UV-C dose applied. This study contributes significantly to the literature by providing new insights into how these technologies can be used to improve the microbiological quality of fresh cheeses. |
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Thesaurus Nal: |
Food irradiation; Inactivation; Light; Milk; Model validation; Models; Shelf life; Sodium; Ultraviolet radiation. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02227naa a2200313 a 4500
001 2170201
005 2025-01-01
008 2024 bl uuuu u00u1 u #d
024 7 $aDOI10.1093/lambio/ovae112$2DOI
100 1 $aTEIXEIRA, C. C.
245 $aImpact of high hydrostatic pressure and UV-C radiation on total aerobic bacteria in Minas Frescal cheese.$h[electronic resource]
260 $c2024
520 $aMinas Frescal cheese (MFC) is a perishable product with high water activity and neutral pH, conditions that favor the development of microorganisms. Total aerobic bacteria (TAB) can deteriorate the cheese, negatively affecting its sensory characteristics. By controlling TAB, the shelf life of the product is extended and its quality is maintained, contributing to meeting consumer expectations. This study aimed to evaluate the individual and combined effect of technological treatments of high hydrostatic pressure (HHP) and ultraviolet C radiation (UV-C) on the TAB count present in the natural microbiota of MFC, as an alternative to control the microbiological quality of this product. After production, MFC were subjected to treatments with different levels of HHP (100-400 MPa/10 min) and UV-C (0.097-0.392 J/cm(2) s(-1)). The combinations of HHP and UV-C doses were determined by a central composite rotational design. The model efficiently described the individual and combined effect of HHP and UV-C on TAB, demonstrating that gradually increasing HHP levels reduces TAB counts in MFC, regardless of the UV-C dose applied. This study contributes significantly to the literature by providing new insights into how these technologies can be used to improve the microbiological quality of fresh cheeses.
650 $aFood irradiation
650 $aInactivation
650 $aLight
650 $aMilk
650 $aModel validation
650 $aModels
650 $aShelf life
650 $aSodium
650 $aUltraviolet radiation
700 1 $aPOEYS DE CARVALHO, R. M. P.
700 1 $aDA SILVA, G. C. L.
700 1 $aDOMINGUES, J. R.
700 1 $aRAMOS, G. L. de P. A.
700 1 $aROSENTHAL, A.
700 1 $aGONZALEZ, A. G. M.
773 $tLetters in Applied Microbiology$gv. 77, n. 11, 2024.
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Embrapa Agroindústria de Alimentos (CTAA) |
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| 1. |  | BELLIZZI, N. C.; FERNANDES, P. M.; RODRIGUES, B. G.; BARROS, H. A. V.; MELO, S. A. de; RISSATI NETO, T.; SILVA, M. A. de O. e. Levantamento de Percevejos da parte aérea (Dysdercus, Neomegalotomus, Euchistus, Acrosternum e Nezara) em algodoeiros em Goiás. In: CONGRESSO BRASILEIRO DO ALGODÃO, 6., 2007, Uberlândia. Resumos... Uberlândia, 2007. p. 1-7 1 CD-ROM| Biblioteca(s): Embrapa Algodão. |
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