Reducing the safety risk of low nitrite restructured sliced cooked ham by gamma radiation. Issue 1 (29th November 2020)

• Record Type: Journal Article
• Authors: Silva, Douglas R. G.; Moura, Ana Paula R.; Haddad, Gabriela B. S.; Souza, Poliana M.; Ramos, Alcinéia L. S.; Hopkins, David L.; Ramos, Eduardo M.
• Is Part Of: Journal of food processing and preservation. Volume 45:Issue 1(2021)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2020-11-29
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.15071
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: This study evaluated the effects of low doses of gamma radiation (up to 2.0 kGy) on the survival and growth of Listeria monocytogenes and on technological characteristics of RTE cooked hams, formulated without and with 50 and 150 mg/kg of sodium nitrite, after 30 days of cold (4°C) storage. The radiation reduced from 0.33 kGy in uncured and RTE50 to 0.25 kGy in RTE150 and after storage, a reduction ( p > .05) in the Listeria growth in the cured samples. Irradiation had no effect ( p > .05) on the pH, water activity, residual nitrite, lipid oxidation, or CIELCH color indices of RTE hams, regardless of the nitrite content. Higher TBARS values, chroma, and hue angle were observed ( p < .05) in uncured samples than in cured ones. The RTE50 with irradiation by 1.0 to 2.0 kGy can be used to ensure the Listeria safety. Practical applications: Meat RTE products post‐thermal manipulation, like in slicing operations, may result in an enhanced microbial risk, especially regard to Listeria postprocessing contamination. Therefore, post‐lethality treatments like gamma irradiation are of interest to the industry to ensure food safety. Combining the lower doses of irradiation with low nitrite content in RTE meats could be used to guarantee microbial safety, minimizing irradiation‐induced quality changes, and contributing to the sensory and technological characteristics of the products.