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Reducing the safety risk of low nitrite restructured sliced cooked ham by gamma radiation
2020; Wiley; Volume: 45; Issue: 1 Linguagem: Inglês
10.1111/jfpp.15071
ISSN1745-4549
AutoresDouglas Roberto Guimarães Silva, Ana Paula Rocha de Moura, Gabriela B. S. Haddad, Poliana Mendes de Souza, Alcinéia de Lemos Souza Ramos, David Hopkins, Eduardo Mendes Ramos,
Tópico(s)Listeria monocytogenes in Food Safety
ResumoJournal of Food Processing and PreservationVolume 45, Issue 1 e15071 ORIGINAL ARTICLE Reducing the safety risk of low nitrite restructured sliced cooked ham by gamma radiation Douglas R. G. Silva, Corresponding Author Douglas R. G. Silva d-guimaraes2@hotmail.com orcid.org/0000-0003-4573-8378 Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Lavras, Brazil Correspondence Douglas R.G. Silva, Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), P.O. Box 3037, Lavras, Minas Gerais, 37200-900, Brazil. Email: d-guimaraes2@hotmail.com Contribution: Conceptualization, Data curation, Formal analysis, Investigation, Methodology, Project administration, Resources, Validation, Visualization, Writing - original draft, Writing - review & editingSearch for more papers by this authorAna Paula R. Moura, Ana Paula R. Moura Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Lavras, Brazil Contribution: Data curation, Formal analysis, Investigation, MethodologySearch for more papers by this authorGabriela B. S. Haddad, Gabriela B. S. Haddad Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Lavras, Brazil Contribution: Data curation, Formal analysis, Investigation, MethodologySearch for more papers by this authorPoliana M. Souza, Poliana M. Souza Instituto de Ciência Tecnológica, Universidade Federal dos Vales Jequitinhonha e Mucuri (UFVJM), Diamantina, Brazil Contribution: Formal analysis, Investigation, Methodology, ValidationSearch for more papers by this authorAlcinéia L. S. Ramos, Alcinéia L. S. Ramos Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Lavras, Brazil Contribution: Formal analysis, Supervision, ValidationSearch for more papers by this authorDavid L. Hopkins, David L. Hopkins NSW Department of Primary Industries, Centre for Red Meat and Sheep Meat Development, Cowra, NSW, Australia Contribution: Validation, Writing - original draftSearch for more papers by this authorEduardo M. Ramos, Eduardo M. Ramos Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Lavras, Brazil Contribution: Conceptualization, Data curation, Funding acquisition, Project administration, Supervision, Validation, Writing - original draft, Writing - review & editingSearch for more papers by this author Douglas R. G. Silva, Corresponding Author Douglas R. G. Silva d-guimaraes2@hotmail.com orcid.org/0000-0003-4573-8378 Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Lavras, Brazil Correspondence Douglas R.G. Silva, Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), P.O. Box 3037, Lavras, Minas Gerais, 37200-900, Brazil. Email: d-guimaraes2@hotmail.com Contribution: Conceptualization, Data curation, Formal analysis, Investigation, Methodology, Project administration, Resources, Validation, Visualization, Writing - original draft, Writing - review & editingSearch for more papers by this authorAna Paula R. Moura, Ana Paula R. Moura Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Lavras, Brazil Contribution: Data curation, Formal analysis, Investigation, MethodologySearch for more papers by this authorGabriela B. S. Haddad, Gabriela B. S. Haddad Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Lavras, Brazil Contribution: Data curation, Formal analysis, Investigation, MethodologySearch for more papers by this authorPoliana M. Souza, Poliana M. Souza Instituto de Ciência Tecnológica, Universidade Federal dos Vales Jequitinhonha e Mucuri (UFVJM), Diamantina, Brazil Contribution: Formal analysis, Investigation, Methodology, ValidationSearch for more papers by this authorAlcinéia L. S. Ramos, Alcinéia L. S. Ramos Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Lavras, Brazil Contribution: Formal analysis, Supervision, ValidationSearch for more papers by this authorDavid L. Hopkins, David L. Hopkins NSW Department of Primary Industries, Centre for Red Meat and Sheep Meat Development, Cowra, NSW, Australia Contribution: Validation, Writing - original draftSearch for more papers by this authorEduardo M. Ramos, Eduardo M. Ramos Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Lavras, Brazil Contribution: Conceptualization, Data curation, Funding acquisition, Project administration, Supervision, Validation, Writing - original draft, Writing - review & editingSearch for more papers by this author First published: 17 November 2020 https://doi.org/10.1111/jfpp.15071Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract This study evaluated the effects of low doses of gamma radiation (up to 2.0 kGy) on the survival and growth of Listeria monocytogenes and on technological characteristics of RTE cooked hams, formulated without and with 50 and 150 mg/kg of sodium nitrite, after 30 days of cold (4°C) storage. The radiation reduced from 0.33 kGy in uncured and RTE50 to 0.25 kGy in RTE150 and after storage, a reduction (p > .05) in the Listeria growth in the cured samples. Irradiation had no effect (p > .05) on the pH, water activity, residual nitrite, lipid oxidation, or CIELCH color indices of RTE hams, regardless of the nitrite content. Higher TBARS values, chroma, and hue angle were observed (p < .05) in uncured samples than in cured ones. The RTE50 with irradiation by 1.0 to 2.0 kGy can be used to ensure the Listeria safety. Practical applications Meat RTE products post-thermal manipulation, like in slicing operations, may result in an enhanced microbial risk, especially regard to Listeria postprocessing contamination. Therefore, post-lethality treatments like gamma irradiation are of interest to the industry to ensure food safety. Combining the lower doses of irradiation with low nitrite content in RTE meats could be used to guarantee microbial safety, minimizing irradiation-induced quality changes, and contributing to the sensory and technological characteristics of the products. CONFLICT OF INTEREST The authors have declared no conflicts of interest for this article. Volume45, Issue1January 2021e15071 RelatedInformation
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