Irradiation of reduced-sodium uncooked lamb sausage: antimicrobial efficacy and physicochemical impact.
Braz J Microbiol
; 50(1): 231-235, 2019 Jan.
Article
em En
| MEDLINE
| ID: mdl-30637655
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.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Sódio
/
Irradiação de Alimentos
/
Produtos da Carne
Tipo de estudo:
Evaluation_studies
Limite:
Animals
Idioma:
En
Revista:
Braz J Microbiol
Ano de publicação:
2019
Tipo de documento:
Article
País de afiliação:
Brasil
País de publicação:
Brasil