Combined effects of gamma radiation doses and sodium nitrite content on the lipid oxidation and color of mortadella

Dutra, Monalisa Pereira; Cardoso, Giselle Pereira; Fontes, Paulo Rogério; Silva, Douglas Roberto Guimarães; Pereira, Márcio Tadeu; Ramos, Alcinéia de Lemos Souza; Ramos, Eduardo Mendes

doi:10.1016/j.foodchem.2017.05.108

Cited by 68 publications

(33 citation statements)

References 30 publications

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“…Also a dislocation to a – b direction, indicated more blue and less yellow pigments. As blue and red mixtures leads to pink/purple colors, results observed in Table can indicate nitrite and Mb interaction, resulting in NO‐pigments (Dutra et al, ), as expected.…”

Section: Resultssupporting

confidence: 72%

“…Samples hue angle, moreover, was significantly affected ( p < .05) only by Mb concentration, indicating that nitrite have not influenced the samples overall color under heating (Figures and ), in the studied conditions. This can be explained, once nitrite effect on hue angle is normally detected above 150 ppm (Dutra et al, ); the highest nitrite concentration used.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Protein time–temperature sensor for intelligent starch polymers

Santos

Veiga‐Santos

Sestari

et al. 2020

J Food Process Preserv

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As alternative to conventional electronic time–temperature sensors, a natural, nontoxic, biodegradable, and thermochromic protein‐based sensor was investigated exploring myoglobin and myoglobin‐nitrite proteins ability in changing color when exposed to temperature. Myoglobin extract and nitrite were added to the cassava starch thermoplastic sensor films and their thermochromic time–temperature ability were monitored through visual and instrumental color (L, a, b, Chroma, and hue angle) changes when exposed to 100 and 170°C/60 min environments. Scanning electron microscopy analysis have indicated that myoglobin and/or myoglobin‐nitrite extracts addition resulted in homogeneous materials. Samples were efficient in reporting temperature exposure during time, indicating their feasibility as additives for packaging or label time–temperature sensors. Practical applications The protein time–temperature sensor could increase the packed food security since manufacture, corroborating correct pasteurization or sterilization conditions; or at end consumer´s houses, indicating that secure cooking temperatures were reached.

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Section: Resultssupporting

confidence: 72%

Section: Resultsmentioning

confidence: 99%

Protein time–temperature sensor for intelligent starch polymers

Santos

Veiga‐Santos

Sestari

et al. 2020

J Food Process Preserv

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“…The value a * represents the degree of redness . Table shows that under the same d‐sodium erythorbate level, the overall degree of redness significantly decreased with increased processing time.…”

Section: Resultsmentioning

confidence: 99%

Interrelationship between myoglobin oxidation and lipid oxidation during the processing of Cantonese sausage with d‐sodium erythorbate

et al. 2019

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BACKGROUND: Pork is used as raw material to produce Cantonese sausage, and 0.5 or 1 g kg −1 of D-sodium erythorbate is added to the pork meat. In this study the myoglobin oxidation rate, relative metmyoglobin content, heme iron content, redness, pH, free radical content and thiobarbituric acid reactive substance (TBARS) value were measured at different processing times and different content of D-sodium erythorbate.RESULTS: It was found that D-sodium erythorbate significantly reduced the free radical content and myoglobin and lipid oxidation rates and increased heme iron levels. When D-sodium erythorbate was added to the sausage, the absorption peak of myoglobin porphyrin shifted left, migrating from 414 to 405 nm. At 72 h, with an increase in the D-sodium erythorbate content, a significant negative correlation was identified between heme iron and the degree of redness (P < 0.01).CONCLUSION: During sausage processing, there are strong correlations among TBARS values, free radical content, metmyoglobin levels, heme iron levels, a* and pH at the same D-sodium erythorbate level. At the same processing time, adding D-sodium erythorbate can slow the rate of myoglobin and lipid oxidation and prevent the discoloration of sausage.

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“…Furthermore, the results of An et al (2017) showed that irradiation up to 1-4.5kGy was useful in reducing bacterial populations without affecting the sensory characteristics of smoked duck meat. indicative of freshness against meat that turned to brown in color (Dutra et al, 2017). Sensory panelists confirmed that the odor intensity of sulfur-compounds was much stronger and stringent than that of other compounds; also volatiles from lipids accounted for only a small part of the irradiation odor and the contents of sulfur compounds and its specific odor intensity were irradiation dose-dependent (Nam et al, 2011).…”

Section: Sensory Evaluationmentioning

confidence: 85%

Effect of Gamma-radiation on Hygienic Quality, Amino Acids and Antioxidant Enzymes in v

Sayed

Khater²,

El‐Demerdash

et al. 2019

Egypt. J. Rad.Sci.

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I N THE PRESENT study, the effect of different doses of gamma irradiation (1, 3, 5 and 7kGy) on the hygienic quality (microbial and sensory properties) as well as antioxidant parameters in beef meat and liver were investigated. The microbial reduction increases as the dose level of irradiation increases. Sensory examination revealed that there were no significant changes between irradiated and non-irradiated groups in color, odor and texture. Results showed that the changes in protein profile depended on radiation dose while the total protein content was stable. In addition, irradiation treatment reduced the activity of the antioxidant enzymes as well as glutathione content. It could be concluded that the use of gamma irradiation in low doses improves the hygienic quality of beef meat and liver without changing its chemical parameters while oxidative stress and enzymatic and non-enzymatic antioxidants are affected in a dose-dependent manner. It is highly recommended that gamma irradiation (3kGy) in low doses could be used to improve the hygienic quality of liver and meat.

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Combined effects of gamma radiation doses and sodium nitrite content on the lipid oxidation and color of mortadella

Cited by 68 publications

References 30 publications

Protein time–temperature sensor for intelligent starch polymers

Protein time–temperature sensor for intelligent starch polymers

Interrelationship between myoglobin oxidation and lipid oxidation during the processing of Cantonese sausage with d‐sodium erythorbate

Effect of Gamma-radiation on Hygienic Quality, Amino Acids and Antioxidant Enzymes in v

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