Use of gamma radiation in sheep butter manufacturing process for shelf-life extension

Detalhes bibliográficos
Autor(a) principal: Santos, Inês Carvalho
Data de Publicação: 2017
Outros Autores: Pinto, Joana, Pimenta, Andreia I., Madureira, Joana, Matos, Paula, Viegas, Carla, Raposo, António, Margaça, Fernanda, Cabo-Verde, Sandra
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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spelling 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
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