首页|Safe cured meat using gamma radiation: Effects on spores of Clostridium sporogenes and technological and sensorial characteristics of low nitrite cooked ham

Safe cured meat using gamma radiation: Effects on spores of Clostridium sporogenes and technological and sensorial characteristics of low nitrite cooked ham

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  • NSTL
  • Elsevier
This study evaluated the effect of gamma radiation (0, 1.5, 3, 4.5, 6 KGy) and sodium nitrite (0, 50 and 150 mg/kg) on Clostridium sporogenes spores and on the technological and sensorial characteristics of restructured cooked hams. The number of spores recovered reduced (p < 0.05) with increasing doses of radiation but radiation sensitivity (D-values) was reduced from 1.98 kGy in uncured samples to 1.81 and 1.57 kGy in cured ones. Residual nitrite (RNO2) and pH were not affected (p > 0.05) by irradiation, but RNO2 was reduced (p < 0.05) with lower nitrite additions. CIE color measures and texture profile were affected only by nitrite levels and all sensory attributes of uncured samples were perceived (p < 0.05) as different from the cured ones. Irradiation improved > 0.05) the odor scores of cured samples. Irradiation of cooked hams at 3 kGy can be used to improve the sensory quality and ensure the microbiological safety of cooked hams elaborated with 50 mg/kg of nitrite.

Microbiological safetyInactivationResidual nitriteColorTexture

Silva, Douglas R. G.、Haddad, Gabriela B. S.、de Moura, Ana P.、de Souza, Poliana M.、Ramos, Alcineia L. S.、Hopkins, David L.、Ramos, Eduardo M.

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Univ Fed Lavras UFLA, Dept Ciencia Alimentos, Lavras, POB 3037, BR-37200900 Lavras, MG, Brazil

Univ Fed Vales Jequitinhonha & Mucuri UFVJM, Inst Ciencia Tecnol, Campus JK, BR-39100000 Diamantina, MG, Brazil

Ctr Red Meat & Sheep Meat Dev, NSW Dept Primary Ind, POB 129, Cowra, NSW 2794, Australia

2021

10.1016/j.lwt.2020.110392

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.137
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