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| Mantilla,Samira Pirola Santos; Santos,Érica Barbosa; Vital,Helio de Carvalho; Mano,Sérgio Borges; Freitas,Mônica Queiroz de; Franco,Robson Maia. |
| This work investigated the effects of different packaging methods (air and vacuum) combined with irradiation (0.0, 2.0 and 3.0 kGy) on the preservation of chicken breast fillets stored at 1ºC for up to 18 days by sensorial test, determination of pH and bacterial growth. The findings indicated that the post-irradiation lag phase increased with the dose, leading to an extension in shelf-life. Vacuum-packed samples irradiated at 3.0 kGy exhibited the longest shelf life. Among the analyzed bacteria, coliforms and Listeria spp. were most sensitive to gamma radiation. All the fillets acquired more attractive coloration and better overall impression with irradiation. The combined use of vacuum packaging and irradiation (3.0 kGy) reduced the microbial populations... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Irradiation; Chicken fillets; Modified atmosphere; Microbiology; Sensory tests. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000300019 |
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| Mantilla,Samira Pirola Santos; Santos,Érica Barbosa; Freitas,Mônica Queiroz de; Vital,Helio de Carvalho; Mano,Sérgio Borges; Franco,Robson Maia. |
| In the present study the effects on shelf life and sensory acceptance of gamma-irradiated refrigerated poultry breast fillets subjected to modified atmosphere packaging (80% CO2/20% N2 or vacuum) were investigated. After irradiation with 2 kGy, sensory acceptance tests and monitoring of bacterial growth were performed in order to determine the sanitary quality of the samples. It has been found that irradiation, used in combination with modified atmosphere packaging, can double the shelf life of refrigerated poultry breast fillets by reducing the populations of aerobic mesophilic and psychrotrophic bacteria, enterobacteria, coliforms, Listeria spp. and Aeromonas spp., without significantly modifying its color or its overall appearance, the lactic acid... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Irradiation; Poultry breast; Modified atmosphere; Sensory acceptance. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000400020 |
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| Monteiro,Maria Lúcia Guerra; Mársico,Eliane Teixeira; Teixeira,Claudia Emília; Mano,Sérgio Borges; Conte Júnior,Carlos Adam; Vital,Helio de Carvalho. |
| O objetivo do presente estudo foi avaliar os efeitos dos processos de irradiação (com dose de 1,5kGy) e embalagem em atmosfera modificada (60% N2 e 40% CO2), aplicados isoladamente ou combinados, na extensão da validade comercial de filés de Tilápia do Nilo (Oreochromis niloticus) resfriados. Nos experimentos, foram utilizados 120 filés separados em lotes, de acordo com o tratamento: (T1) embalagem em ar (controle), (T2) embalagem em atmosfera modificada, (T3) embalagem em ar e irradiação, (T4) embalagem em atmosfera modificada e irradiação. Foram realizadas análises físico-químicas (BVT, TMA, pH, amônia e TBARS), bacteriológicas (contagem de bactérias heterotróficas, aeróbias, mesófilas e psicrotróficas) e avaliação sensorial. Os resultados... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pescado; Peixe dulcícola; Métodos de conservação; Radiação gama; Césio-137. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782012000400027 |
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| Ribeiro,Roberta de Oliveira Resende; Carneiro,Carla da Silva; Mársico,Eliane Teixeira; Cunha,Fernanda Lima; Conte Junior,Carlos Adam; Mano,Sérgio Borges. |
| Hydroxymethylfurfural (HMF) content is internationally recognized for its ability to indicate the freshness or lack of freshness of honey and can be used to judge the processing and storage condition of honey. The objective of the present study was to evaluate the evolution of HMF levels in fresh extracted honeys submitted to different temperatures ranging from 30 to 100º C, during pre-established time intervals (30, 45, 60, 180 and 720 minutes).The test was conducted in floral honey with an initial HMF content of 2.2 mg/Kg. The maximum value recommended by the Brazilian law (60 mg/Kg) was not exceeded in the samples subjected to heating for 30, 45 and 60 minutes regardless of the temperatures used. When the samples were heat treated during 180 minutes at... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Honey quality; HMF; Heating. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000200009 |
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