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Campo DC | Valor | Idioma |
---|---|---|
dc.creator | Menezes, Natielle Maria Costa | - |
dc.creator | Martins, Wiaslan Figueiredo | - |
dc.creator | Longhi, Daniel Angelo | - |
dc.creator | Aragão, Gláucia Maria Falcão de | - |
dc.date.accessioned | 2021-06-07T19:33:44Z | - |
dc.date.available | 2021-06-07T19:33:44Z | - |
dc.date.issued | 2018-01-31 | - |
dc.citation.volume | 139 | pt_BR |
dc.citation.spage | https://www.sciencedirect.com/science/article/abs/pii/S0309174017308677 | pt_BR |
dc.citation.epage | 113 - 119 | pt_BR |
dc.identifier.uri | https://repositorio.ifgoiano.edu.br/handle/prefix/1847 | - |
dc.description.abstract | The present study modeled the effect of oregano essential oil, as an antimicrobial agent, on the shelf-life of vacuum-packed cooked sliced ham, based on the growth of lactic acid bacteria natural microbiota under isothermal conditions. The bacterial growth in ham without oregano essential oil (control) and with 0.4% oregano essential oil (v/w) was evaluated at five different temperatures (6, 12, 15, 20 and 25 °C). Baranyi and Roberts, and modified Gompertz primary models were fitted to microbial growth curves. Square Root and Exponential secondary models were fitted to μmax parameter data. The addition of oregano essential oil increased lag phase, decreased growth rates and extended shelf-life of ham for all temperatures (at 6 °C extended for, at least, 30 days when compared to control). Statistical indexes showed that Baranyi and Roberts, and Exponential were the primary and secondary models, respectively, that better fit to the data. Thus, oregano essential oil showed a good antimicrobial effect and extended the ham shelf-life. | pt_BR |
dc.description.resumo | The present study modeled the effect of oregano essential oil, as an antimicrobial agent, on the shelf-life of vacuum-packed cooked sliced ham, based on the growth of lactic acid bacteria natural microbiota under isothermal conditions. The bacterial growth in ham without oregano essential oil (control) and with 0.4% oregano essential oil (v/w) was evaluated at five different temperatures (6, 12, 15, 20 and 25 °C). Baranyi and Roberts, and modified Gompertz primary models were fitted to microbial growth curves. Square Root and Exponential secondary models were fitted to μmax parameter data. The addition of oregano essential oil increased lag phase, decreased growth rates and extended shelf-life of ham for all temperatures (at 6 °C extended for, at least, 30 days when compared to control). Statistical indexes showed that Baranyi and Roberts, and Exponential were the primary and secondary models, respectively, that better fit to the data. Thus, oregano essential oil showed a good antimicrobial effect and extended the ham shelf-life. | pt_BR |
dc.description.provenance | Submitted by Wiaslan Figueiredo Martins (wiaslan.martins@ifgoiano.edu.br) on 2021-06-07T12:08:54Z No. of bitstreams: 1 Menezes et al. (2018).pdf: 790047 bytes, checksum: 3e5296c003c73e085023268a79510179 (MD5) | en |
dc.description.provenance | Approved for entry into archive by Morgana Bruno Henrique Guimaraes (morgana.guimaraes@ifgoiano.edu.br) on 2021-06-07T16:50:18Z (GMT) No. of bitstreams: 1 Menezes et al. (2018).pdf: 790047 bytes, checksum: 3e5296c003c73e085023268a79510179 (MD5) | en |
dc.description.provenance | Made available in DSpace on 2021-06-07T19:33:44Z (GMT). No. of bitstreams: 1 Menezes et al. (2018).pdf: 790047 bytes, checksum: 3e5296c003c73e085023268a79510179 (MD5) Previous issue date: 2018-01-31 | en |
dc.language | eng | pt_BR |
dc.publisher | Instituição extra IF Goiano | pt_BR |
dc.publisher.country | Brasil | pt_BR |
dc.publisher.initials | Instituição extra IF Goiano | pt_BR |
dc.relation.ispartof | Meat Science | pt_BR |
dc.rights | Acesso Aberto | pt_BR |
dc.subject | Lactic acid bacteria | pt_BR |
dc.subject | Meat products | pt_BR |
dc.subject | Microbial spoilage | pt_BR |
dc.subject | Antimicrobial | pt_BR |
dc.subject.cnpq | CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS | pt_BR |
dc.title | MODELING THE EFFECT OF OREGANO ESSENTIAL OIL ON SHELF-LIFE EXTENSION OFVACUUM-PACKED COOKED SLICED HAM | pt_BR |
dc.type | Artigo de Periódico | pt_BR |
Aparece nas coleções: | Artigos de Periódicos Científicos |
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Menezes et al. (2018).pdf | Menezes et al (2018) | 771,53 kB | Adobe PDF | Visualizar/Abrir |
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