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dc.creatorMenezes, Natielle Maria Costa-
dc.creatorMartins, Wiaslan Figueiredo-
dc.creatorLonghi, Daniel Angelo-
dc.creatorAragão, Gláucia Maria Falcão de-
dc.date.accessioned2021-06-07T19:33:44Z-
dc.date.available2021-06-07T19:33:44Z-
dc.date.issued2018-01-31-
dc.citation.volume139pt_BR
dc.citation.spagehttps://www.sciencedirect.com/science/article/abs/pii/S0309174017308677pt_BR
dc.citation.epage113 - 119pt_BR
dc.identifier.urihttps://repositorio.ifgoiano.edu.br/handle/prefix/1847-
dc.description.abstractThe 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.resumoThe 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.provenanceSubmitted 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.provenanceApproved 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.provenanceMade 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: 2018-01-31en
dc.languageengpt_BR
dc.publisherInstituição extra IF Goianopt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.initialsInstituição extra IF Goianopt_BR
dc.relation.ispartofMeat Sciencept_BR
dc.rightsAcesso Abertopt_BR
dc.subjectLactic acid bacteriapt_BR
dc.subjectMeat productspt_BR
dc.subjectMicrobial spoilagept_BR
dc.subjectAntimicrobialpt_BR
dc.subject.cnpqCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOSpt_BR
dc.titleMODELING THE EFFECT OF OREGANO ESSENTIAL OIL ON SHELF-LIFE EXTENSION OFVACUUM-PACKED COOKED SLICED HAMpt_BR
dc.typeArtigo de Periódicopt_BR
Appears in Collections:Artigos de Periódicos Científicos

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