Efeito da radiação gama e do tipo de embalagem sobre as características microbiológicas, físico-químicas e sensoriais de peito de frango refrigerado

• Ano de defesa: 2008
• Autor(a) principal: Pedro Henrique Salgado Bueno
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Minas Gerais; UFMG
• Palavras-chave em Português: TBA; qualidade de carne; irradiação; Microbiologia; embalagem; carne de frango; físico-químico; Carne de frango Embalagens; Carne de frango Qualidade; Carne de frango Análise
• Link de acesso: http://hdl.handle.net/1843/ALOA-7C9QUG

Poultry meat is a frequent vehicle for food borne pathogens, which cause danger to its consumers and losses to the meat productive chain. The main objective of this study is to evaluate the effects of gamma irradiation (1.5 and 3.0kGy) in conventional-packed and vacuum-packed broiler breast. The samples were stored under refrigeration (4°C) for 30 days and different microbiological, physic-chemical and sensorial analyses were conducted. Gamma radiation was efficient in both dosages (1.5 and 3.0kGy) in eliminating Salmonella spp., reducing 3 logarithmic cycles of mesophilic aerobic bacteria, total and thermotolerant coliforms. Moulds and yeasts were very resistant to the radiation doses applied. There were no significant changes in meat quality and composition. Lipid oxidation was higher in samples irradiated with 3.0kGy