Efeitos do uso da irradiação e de antioxidantes na estabilidade da carne moída refrigerada
The main objective of this study is to evaluate the effects of gamma irradiation (4,5 kGy) and sodium eritorbate in conventional-packed ground beef. The samples were stored under refrigeration (2ºC) for 42 days and different physico-chemical, color and lipid oxidation (TBARS) analyses were conducted...
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| Tipo de recurso: | tesis de maestría |
| Estado: | Versión publicada |
| Fecha de publicación: | 2011 |
| País: | Brasil |
| Institución: | Universidade Federal de Minas Gerais (UFMG) |
| Repositorio: | Repositório Institucional da UFMG |
| Idioma: | portugués |
| OAI Identifier: | oai:repositorio.ufmg.br:1843/ALOA-8SMNMU |
| Acceso en línea: | http://hdl.handle.net/1843/ALOA-8SMNMU |
| Access Level: | acceso abierto |
| Palabra clave: | Qualidade da carne Carne bovina Irradiação Cor TBARS Eritorbato de sódio Oxidação Carne bovina Qualidade Alimentos Conservação por radiação Carne bovina Analise Antioxidantes |
| Sumario: | The main objective of this study is to evaluate the effects of gamma irradiation (4,5 kGy) and sodium eritorbate in conventional-packed ground beef. The samples were stored under refrigeration (2ºC) for 42 days and different physico-chemical, color and lipid oxidation (TBARS) analyses were conducted. There were no significant changes in meat composition during the 42 days of storage. The pH values were maintained in acceptable values for the association of irradiation and antioxidants. This association were also with statistic differences for prevent lipid oxidation in irradiated samples in 16 and 42 days of storage. Lipid oxidation was higher in samples irradiated with 4,5 kGy and antioxidants were efficient to maintain the levels of lipid oxidation in samples irradiated. |
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