Safe cured meat using gamma radiation: Effects on spores of Clostridium sporogenes and technological and sensorial characteristics of low nitrite cooked ham. (February 2021)

• Record Type: Journal Article
• Authors: Silva, Douglas R.G.; Haddad, Gabriela B.S.; de Moura, Ana P.; de Souza, Poliana M.; Ramos, Alcinéia L.S.; Hopkins, David L.; Ramos, Eduardo M.
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 137(2021)
• Publication Date: 2021-02
• Subjects: Microbiological safety -- Inactivation -- Residual nitrite -- Color -- Texture; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2020.110392
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: This study evaluated the effect of gamma radiation (0, 1.5, 3, 4.5, 6 KGy) and sodium nitrite (0, 50 and 150 mg/kg) on Clostridium sporogenes spores and on the technological and sensorial characteristics of restructured cooked hams. The number of spores recovered reduced ( p < 0.05 ) with increasing doses of radiation but radiation sensitivity (D-values) was reduced from 1.98 kGy in uncured samples to 1.81 and 1.57 kGy in cured ones. Residual nitrite (RNO2 ) and pH were not affected ( p > 0.05 ) by irradiation, but RNO2 was reduced ( p < 0.05 ) with lower nitrite additions. CIE color measures and texture profile were affected only by nitrite levels and all sensory attributes of uncured samples were perceived ( p < 0.05 ) as different from the cured ones. Irradiation improved ( p > 0.05 ) the odor scores of cured samples. Irradiation of cooked hams at 3 kGy can be used to improve the sensory quality and ensure the microbiological safety of cooked hams elaborated with 50 mg/kg of nitrite. Highlights: Spores recovered reduced with increasing doses of radiation. Radiation sensitivity (D-values) was nitrite dependent. Irradiation did not affect residual nitrite and pH values. Nitrite levels affect CIE color measures and texture profile. Uncured samples sensorial attributes were perceived as different from the cured ones.