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Irradiation of reduced-sodium uncooked lamb sausage: antimicrobial efficacy and physicochemical impact
- Source :
- Brazilian Journal of Microbiology. 50:231-235
- Publication Year :
- 2018
- Publisher :
- Springer Science and Business Media LLC, 2018.
-
Abstract
- Excess sodium in food is associated with an increased risk of noncommunicable diseases. Faced with this reality, consumers are becoming aware of the importance of eating foods with reduced sodium content. This work assesses the effects of partial replacement of NaCl by KCl on the microbiological and physicochemical characteristics of uncooked lamb sausage treated with different doses of gamma radiation. Analyses of thermotolerant coliforms, sulfite-reducing Clostridium, Salmonella sp., protein, moisture, ash, lipids, pH, water activity, and color were performed. The results showed that the formulations with reduced sodium content did not differ significantly concerning microbial growth and met the identity and quality standards considering its physicochemical characteristics. Also, irradiation is efficient as a microbiological control method, and the ± 3-kGy dose was the most effective to eliminate pathogenic bacteria present in the sausage formulation prepared with reduced sodium content, inducing less intense changes in physicochemical parameters.
- Subjects :
- Salmonella
Water activity
Sodium
chemistry.chemical_element
Food Contamination
Bacterial growth
medicine.disease_cause
Microbiology
03 medical and health sciences
Clostridium
Media Technology
medicine
Animals
Food microbiology
Cooking
Food science
030304 developmental biology
0303 health sciences
Sheep
Bacteria
biology
030306 microbiology
Chemistry
biology.organism_classification
Meat Products
Food Irradiation
Food Microbiology - Research Paper
Food irradiation
Food contaminant
Subjects
Details
- ISSN :
- 16784405 and 15178382
- Volume :
- 50
- Database :
- OpenAIRE
- Journal :
- Brazilian Journal of Microbiology
- Accession number :
- edsair.doi.dedup.....2eae3cd24c2fed76715f677b899f568c