Use of gamma radiation in sheep butter manufacturing process for shelf-life extension
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.21/7010 |
Resumo: | Gamma-irradiated sheep cream (1 kGy) was used to produce butter that was analysed during refrigerated storage up to 90 days in shelf-life extension studies including sensory, microbiological and water content assessments. The water content of the sheep butter made with irradiated fermented cream was 10% higher than that of control butter. A slower increase in bacterial load during storage was detected for the butter manufactured with irradiated fermented sheep cream compared with control butter; however, fungi increased at similar rates in both cream-irradiated and control butters during storage. The sensory evaluation suggested, in general, the acceptance of the irradiated samples by the panellists. The microbiocidal potential of gamma radiation of fermented sheep cream was highlighted, but was not reflected in extension of shelf-life of the butter produced. The traditional manufacturing process itself was found to be a major vehicle for microbial contamination of this dairy product, preventing its shelf-life extension. |
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Use of gamma radiation in sheep butter manufacturing process for shelf-life extensionGamma radiationButterManufacturing processBacterial contaminationGamma-irradiated sheep cream (1 kGy) was used to produce butter that was analysed during refrigerated storage up to 90 days in shelf-life extension studies including sensory, microbiological and water content assessments. The water content of the sheep butter made with irradiated fermented cream was 10% higher than that of control butter. A slower increase in bacterial load during storage was detected for the butter manufactured with irradiated fermented sheep cream compared with control butter; however, fungi increased at similar rates in both cream-irradiated and control butters during storage. The sensory evaluation suggested, in general, the acceptance of the irradiated samples by the panellists. The microbiocidal potential of gamma radiation of fermented sheep cream was highlighted, but was not reflected in extension of shelf-life of the butter produced. The traditional manufacturing process itself was found to be a major vehicle for microbial contamination of this dairy product, preventing its shelf-life extension.ElsevierRCIPLSantos, Inês CarvalhoPinto, JoanaPimenta, Andreia I.Madureira, JoanaMatos, PaulaViegas, CarlaRaposo, AntónioMargaça, FernandaCabo-Verde, Sandra2017-05-16T10:08:58Z20172017-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.21/7010engSantos IC, Pinto J, Pimenta J, Madureira J, Matos P, Viegas C, et al. Use of gamma radiation in sheep butter manufacturing process for shelf-life extension. Int Dairy J. 2017;71:43-9.0958-694610.1016/j.idairyj.2017.03.003metadata only accessinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-08-03T09:52:31Zoai:repositorio.ipl.pt:10400.21/7010Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:16:03.212057Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Use of gamma radiation in sheep butter manufacturing process for shelf-life extension |
title |
Use of gamma radiation in sheep butter manufacturing process for shelf-life extension |
spellingShingle |
Use of gamma radiation in sheep butter manufacturing process for shelf-life extension Santos, Inês Carvalho Gamma radiation Butter Manufacturing process Bacterial contamination |
title_short |
Use of gamma radiation in sheep butter manufacturing process for shelf-life extension |
title_full |
Use of gamma radiation in sheep butter manufacturing process for shelf-life extension |
title_fullStr |
Use of gamma radiation in sheep butter manufacturing process for shelf-life extension |
title_full_unstemmed |
Use of gamma radiation in sheep butter manufacturing process for shelf-life extension |
title_sort |
Use of gamma radiation in sheep butter manufacturing process for shelf-life extension |
author |
Santos, Inês Carvalho |
author_facet |
Santos, Inês Carvalho Pinto, Joana Pimenta, Andreia I. Madureira, Joana Matos, Paula Viegas, Carla Raposo, António Margaça, Fernanda Cabo-Verde, Sandra |
author_role |
author |
author2 |
Pinto, Joana Pimenta, Andreia I. Madureira, Joana Matos, Paula Viegas, Carla Raposo, António Margaça, Fernanda Cabo-Verde, Sandra |
author2_role |
author author author author author author author author |
dc.contributor.none.fl_str_mv |
RCIPL |
dc.contributor.author.fl_str_mv |
Santos, Inês Carvalho Pinto, Joana Pimenta, Andreia I. Madureira, Joana Matos, Paula Viegas, Carla Raposo, António Margaça, Fernanda Cabo-Verde, Sandra |
dc.subject.por.fl_str_mv |
Gamma radiation Butter Manufacturing process Bacterial contamination |
topic |
Gamma radiation Butter Manufacturing process Bacterial contamination |
description |
Gamma-irradiated sheep cream (1 kGy) was used to produce butter that was analysed during refrigerated storage up to 90 days in shelf-life extension studies including sensory, microbiological and water content assessments. The water content of the sheep butter made with irradiated fermented cream was 10% higher than that of control butter. A slower increase in bacterial load during storage was detected for the butter manufactured with irradiated fermented sheep cream compared with control butter; however, fungi increased at similar rates in both cream-irradiated and control butters during storage. The sensory evaluation suggested, in general, the acceptance of the irradiated samples by the panellists. The microbiocidal potential of gamma radiation of fermented sheep cream was highlighted, but was not reflected in extension of shelf-life of the butter produced. The traditional manufacturing process itself was found to be a major vehicle for microbial contamination of this dairy product, preventing its shelf-life extension. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-05-16T10:08:58Z 2017 2017-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.21/7010 |
url |
http://hdl.handle.net/10400.21/7010 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Santos IC, Pinto J, Pimenta J, Madureira J, Matos P, Viegas C, et al. Use of gamma radiation in sheep butter manufacturing process for shelf-life extension. Int Dairy J. 2017;71:43-9. 0958-6946 10.1016/j.idairyj.2017.03.003 |
dc.rights.driver.fl_str_mv |
metadata only access info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
metadata only access |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799133419894996992 |