Prediction of acid lactic-bacteria growth in turkey ham processed by high hydrostatic pressure.
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/981299 |
Resumo: | High hydrostatic pressure (HHP) has been investigated and industrially applied to extend shelf life of meat-based products. Traditional ham packaged under microaerophilic conditions may sometimes present high lactic acid bacteria population during refrigerated storage, which limits shelf life due to development of unpleasant odor and greenish and sticky appearance. This study aimed at evaluating the shelf life of turkey ham pressurized at 400 MPa for 15 min and stored at 4, 8 and 12 °C, in comparison to the non pressurized product. The lactic acid bacteria population up to 107 CFU/g of product was set as the criteria to determine the limiting shelf life According to such parameter the pressurized sample achieved a commercial viability within 75 days when stored at 4 °C while the control lasted only 45 days. Predictive microbiology using Gompertz and Baranyi and Roberts models fitted well both for the pressurized and control samples. The results indicated that the high hydrostatic pressure treatment greatly increased the turkey ham commercial viability in comparison to the usual length, by slowing down the growth of microorganisms in the product. |
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Prediction of acid lactic-bacteria growth in turkey ham processed by high hydrostatic pressure.Alta pressão hidrostáticaModelos preditivosBactérias do ácido lácticoPresunto de peruHigh hydrostatic pressure (HHP) has been investigated and industrially applied to extend shelf life of meat-based products. Traditional ham packaged under microaerophilic conditions may sometimes present high lactic acid bacteria population during refrigerated storage, which limits shelf life due to development of unpleasant odor and greenish and sticky appearance. This study aimed at evaluating the shelf life of turkey ham pressurized at 400 MPa for 15 min and stored at 4, 8 and 12 °C, in comparison to the non pressurized product. The lactic acid bacteria population up to 107 CFU/g of product was set as the criteria to determine the limiting shelf life According to such parameter the pressurized sample achieved a commercial viability within 75 days when stored at 4 °C while the control lasted only 45 days. Predictive microbiology using Gompertz and Baranyi and Roberts models fitted well both for the pressurized and control samples. The results indicated that the high hydrostatic pressure treatment greatly increased the turkey ham commercial viability in comparison to the usual length, by slowing down the growth of microorganisms in the product.SIMONE PEREIRA MATHIAS, UFRRJ; AMAURI ROSENTHAL, CTAA; ARLENE GASPAR, UFRJ; G. M. F. ARAGÃO, UFSC; A. SLONGO-MARCUSI, IFECTF.MATHIAS, S. P.ROSENTHAL, A.GASPAR, A.ARAGÃO, G. M. F.SLONGO-MARCUSI, A.2014-02-26T11:11:11Z2014-02-26T11:11:11Z2014-02-2620132016-02-26T11:11:11Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleBrazilian Journal of Microbiology, São Paulo, v. 44, n. 1, p. 23-28, Apr. 2013.http://www.alice.cnptia.embrapa.br/alice/handle/doc/98129910.1590/S1517-83822013005000014enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2017-08-16T00:51:02Zoai:www.alice.cnptia.embrapa.br:doc/981299Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542017-08-16T00:51:02falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542017-08-16T00:51:02Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Prediction of acid lactic-bacteria growth in turkey ham processed by high hydrostatic pressure. |
title |
Prediction of acid lactic-bacteria growth in turkey ham processed by high hydrostatic pressure. |
spellingShingle |
Prediction of acid lactic-bacteria growth in turkey ham processed by high hydrostatic pressure. MATHIAS, S. P. Alta pressão hidrostática Modelos preditivos Bactérias do ácido láctico Presunto de peru |
title_short |
Prediction of acid lactic-bacteria growth in turkey ham processed by high hydrostatic pressure. |
title_full |
Prediction of acid lactic-bacteria growth in turkey ham processed by high hydrostatic pressure. |
title_fullStr |
Prediction of acid lactic-bacteria growth in turkey ham processed by high hydrostatic pressure. |
title_full_unstemmed |
Prediction of acid lactic-bacteria growth in turkey ham processed by high hydrostatic pressure. |
title_sort |
Prediction of acid lactic-bacteria growth in turkey ham processed by high hydrostatic pressure. |
author |
MATHIAS, S. P. |
author_facet |
MATHIAS, S. P. ROSENTHAL, A. GASPAR, A. ARAGÃO, G. M. F. SLONGO-MARCUSI, A. |
author_role |
author |
author2 |
ROSENTHAL, A. GASPAR, A. ARAGÃO, G. M. F. SLONGO-MARCUSI, A. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
SIMONE PEREIRA MATHIAS, UFRRJ; AMAURI ROSENTHAL, CTAA; ARLENE GASPAR, UFRJ; G. M. F. ARAGÃO, UFSC; A. SLONGO-MARCUSI, IFECTF. |
dc.contributor.author.fl_str_mv |
MATHIAS, S. P. ROSENTHAL, A. GASPAR, A. ARAGÃO, G. M. F. SLONGO-MARCUSI, A. |
dc.subject.por.fl_str_mv |
Alta pressão hidrostática Modelos preditivos Bactérias do ácido láctico Presunto de peru |
topic |
Alta pressão hidrostática Modelos preditivos Bactérias do ácido láctico Presunto de peru |
description |
High hydrostatic pressure (HHP) has been investigated and industrially applied to extend shelf life of meat-based products. Traditional ham packaged under microaerophilic conditions may sometimes present high lactic acid bacteria population during refrigerated storage, which limits shelf life due to development of unpleasant odor and greenish and sticky appearance. This study aimed at evaluating the shelf life of turkey ham pressurized at 400 MPa for 15 min and stored at 4, 8 and 12 °C, in comparison to the non pressurized product. The lactic acid bacteria population up to 107 CFU/g of product was set as the criteria to determine the limiting shelf life According to such parameter the pressurized sample achieved a commercial viability within 75 days when stored at 4 °C while the control lasted only 45 days. Predictive microbiology using Gompertz and Baranyi and Roberts models fitted well both for the pressurized and control samples. The results indicated that the high hydrostatic pressure treatment greatly increased the turkey ham commercial viability in comparison to the usual length, by slowing down the growth of microorganisms in the product. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013 2014-02-26T11:11:11Z 2014-02-26T11:11:11Z 2014-02-26 2016-02-26T11:11:11Z |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Brazilian Journal of Microbiology, São Paulo, v. 44, n. 1, p. 23-28, Apr. 2013. http://www.alice.cnptia.embrapa.br/alice/handle/doc/981299 10.1590/S1517-83822013005000014 |
identifier_str_mv |
Brazilian Journal of Microbiology, São Paulo, v. 44, n. 1, p. 23-28, Apr. 2013. 10.1590/S1517-83822013005000014 |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/981299 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
collection |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
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1794503387520172032 |