| Revista: | Brazilian archives of biology and technology |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000337693 |
| ISSN: | 1516-8913 |
| Autors: | Mantilla, Samira Pirola Santos1 Santos, Erica Barbosa1 Vital, Helio de Carvalho2 Mano, Sergio Borges1 Freitas, Monica Queiroz de1 Franco, Robson Maia1 |
| Institucions: | 1Universidade Federal Fluminense, Faculdade de Veterinaria, Niteroi, Rio de Janeiro. Brasil 2Centro Tecnologico do Exercito, Rio de Janeiro. Brasil |
| Any: | 2011 |
| Període: | May-Jun |
| Volum: | 54 |
| Número: | 3 |
| Paginació: | 569-576 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, analítico |
| Resumen en inglés | 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 without causing change in pH and yielded a significant shelf-life extension of refrigerated fillets, besides improving its appearance |
| Disciplines | Química, Medicina veterinaria y zootecnia |
| Paraules clau: | Química de alimentos, Aves de corral, Microbiología, Pollos, Filetes, Radiación, Atmósfera modificada, Evaluación sensorial |
| Keyword: | Chemistry, Veterinary medicine and animal husbandry, Food chemistry, Poultry, Microbiology, Chicken, Fillets, Irradiation, Modified atmosphere, Sensorial evaluation |
| Text complet: | Texto completo (Ver HTML) |
