Gamma ray irradiation: A new strategy to increase the shelf life of salt-reduced hot dog wieners

Autor(es)

Rodrigues, Isabela ^[1] ; Baldini, Aline ^[1] ; Pires, Manoela ^[1] ; Barros, Julliane Carvalho ^[1] ; Fregonesi, Raul ^[1] ; de Lima, Cesar Goncalves ^[2] ; Trindade, Marco Antonio ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Fac Anim Sci & Food Engn, Dept Food Engn, 255 Duque de Caxias Norte Ave, BR-13635900 Pirassununga - Brazil

^[2] Univ Sao Paulo, Fac Anim Sci & Food Engn, Dept Basic Sci, 255 Duque de Caxias Norte Ave, BR-13635900 Pirassununga - Brazil

• Tipo de documento: Artigo Científico
• Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 135, JAN 2021.
• Citações Web of Science: 0

Resumo

This study aimed to evaluate the efficiency of gamma ray irradiation (1.5, 3.0, and 4.5 kGy) on the microbiological safety and shelf life of sodium-reduced hot dog wieners. The effects of this technology on quality parameters (color, lipid oxidation, texture, and sensory acceptance) were studied. The results showed that irradiation had a significant effect on reducing the red color (a{*}) of the wieners; higher levels of lipid oxidation were also observed at the initial time of storage (ranging from 0.5 to 1.34 mg malonaldehyde per kilogram of sample) when higher doses were applied. Sensory acceptance was not impaired by higher radiation doses. A significant, dose-dependent reduction of the microbial load was observed. Irradiation at a minimal dose provided up to 6 log cycle reductions of lactic acid bacteria. The application of 1.5 kGy is effective at assuring microbial safety without changing the quality of the product. (AU)

• Processo FAPESP: 15/12429-7 - Estratégias para tornar mais saudáveis e seguros diferentes produtos cárneos com teor de sódio reduzido
• Beneficiário: Marco Antonio Trindade
• Modalidade de apoio: Auxílio à Pesquisa - Regular