Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/244076
Type: Artigo de periódico
Title: Phenolic Carvacrol As A Natural Additive To Improve The Preservative Effects Of High Pressure Processing Of Low-sodium Sliced Vacuum-packed Turkey Breast Ham
Author: Coutinho de Oliveira
Thales Leandro; de Castro Leite Junior
Bruno Ricardo; Ramos
Alcineia L. S.; Ramos
Eduardo Mendes; Piccoli
Roberta Hilsdorf; Cristianini
Marcelo
Abstract: High pressure processing (HPP) is a promising emerging non-thermal technology widely applied in food processing. However, despite established advantages in conservation effects, current literature has been highlighting the success of a combined application of HPP plus natural antimicrobials in a multi-hurdle perspective. This research aimed to evaluate the effects of a meat product applicable HPP setup (600 MPa/180 s at 25 degrees C) combined with the use of natural phenolic bioactive carvacrol (at 200 ppm) on the microbiological and physicochemical characteristics of a low-sodium sliced vacuum-packed turkey breast ham during 60 days of refrigerated storage (4 degrees C). Concerning the quality attributes, carvacrol was able to reduce the TBARs indexes (p < 0.05) HPP triggered in pressurized samples of turkey breast ham. The adjusted primary growth models showed a significant extension of the shelf life due to reduced growth rates and maximized lag phases of Listeria and of other major spoilage groups of lactic acid and psychrotrophic bacteria, due to the addition of the natural hurdle. Improvements in the conservation of low-sodium formulations were also registered. Preservative effects during the shelf-life can be potentiated by the presence of natural barriers, and the use of carvacrol represents a promising weapon against sub-lethal injury and cell recovery. (C) 2015 Elsevier Ltd. All rights reserved.
Subject: High Hydrostatic-pressure
Lactic-acid Bacteria
Cooked Meat Emulsions
Listeria-monocytogenes
Bacillus-cereus
Cured Meat
Shelf-life
Growth
Products
Combination
Country: AMSTERDAM
Editor: ELSEVIER SCIENCE BV
Citation: Phenolic Carvacrol As A Natural Additive To Improve The Preservative Effects Of High Pressure Processing Of Low-sodium Sliced Vacuum-packed Turkey Breast Ham. Elsevier Science Bv, v. 64, p. 1297-1308 DEC-2015.
Rights: embargo
Identifier DOI: 10.1016/j.lwt.2015.06.011
Address: http://www.sciencedirect.com/science/article/pii/S0023643815004387
Date Issue: 2015
Appears in Collections:Unicamp - Artigos e Outros Documentos

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