Quality of Bologna-type sausage formulated with different levels of nitrite and radiation doses. / Qualidade de mortadelas formuladas com diferentes níveis de nitrito e doses de radiação

AUTOR(ES)
DATA DE PUBLICAÇÃO

2009

RESUMO

This work was conducted with the objective of evaluating the effects of the application of different irradiation doses (0, 7.5 and 15 kGy) and nitrite levels (0, 75 and 150 mg/kg) on the centesimal composition, pH, water activity (Wa), objective color, objective texture, concentration of residual nitrite, total pigments, nitrous pigments and the TBARS index of mortadellas stored at 4C and analyzed at 0, 14, 28, 42, 56 and 70 days after the irradiation. For the centesimal composition, only the protein level was affected by the nitrite levels (P <0.05), higher values being observed with its addition. The irradiation and the nitrite addition affected the pH of the samples with time. Higher radiation doses promoted (P <0.05) higher water activity values in the mortadelas. For the values of a * and h *, there was also an interaction of the irradiation and the nitrite addition, but, in the decomposition, it was verified that those values maintained constant for the nitrite addition. For the value b *, there was an effect of the nitrite addition with time, but the samples presented very close values. For C *, there was interaction of the nitrite addition as well as the irradiation dose with time, however, the samples presented very close values. For L *, there was an effect of the nitrite addition, the samples that contained higher amount of nitrite presented lower brightness value. As to the texture parameters, only the adhesiveness and the cohesivity were affected by the irradiation, presenting higher values at the lower doses. These and the other parameters were affected by the duration of refrigerated storage. The residual nitrite values reduced with time, however, the behavior of that reduction was affected by the nitrite addition, as well as by the irradiation. However, these values were maintained at levels above 30 mg/kg, even for samples added with 75 nitrite mg/kg. The nitrous and total pigments underwent interaction of the irradiation and the nitrite addition, but the conversion percentage was maintained at about 50% - 60%, maintaining the color of the samples. Finally, the values of TBARS were affected by the irradiation dose, presenting higher values when higher doses were applied. However, with the refrigerated storage, there was no effect of the nitrite levels or irradiation dose, for interaction or only for the isolated effects.

ASSUNTO(S)

parâmetros de qualidade produtos cárneos radiação gama ciencia de alimentos redução de nitrito mortadela

ACESSO AO ARTIGO

Documentos Relacionados