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dc.contributor.author | Cárcel Carrión, Juan Andrés | es_ES |
dc.contributor.author | Benedito Fort, José Javier | es_ES |
dc.contributor.author | Cambero, M.I. | es_ES |
dc.contributor.author | M. C. CABEZA | es_ES |
dc.contributor.author | Ordóñez, J.A. | es_ES |
dc.date.accessioned | 2016-06-27T10:56:48Z | |
dc.date.available | 2016-06-27T10:56:48Z | |
dc.date.issued | 2015-10 | |
dc.identifier.issn | 0960-3085 | |
dc.identifier.uri | http://hdl.handle.net/10251/66524 | |
dc.description.abstract | [EN] The present work was carried out to model the effect of E-beam treatment on the safety,shelf-life and sensory attributes of two poultry products, steaks and hamburgers, and tooptimize the radiation treatment. The inactivation of Salmonella spp. by means of differ-ent irradiation doses was modeled using a first order kinetics. The shelf-life was studiedby periodically counting the bacterial number in samples. For the modeling of experimen-tal data, only the exponential phase of growth was taken into account. The effect of theirradiation dose on the sensory attributes (appearance, odor and flavor) and instrumen-tal color (L*, a* and b* parameters) was modeled using the Gompertz function and theActivation Inactivation or linear models. The optimization of the irradiation dose was car-ried out by maximizing the sensory scores of samples and minimizing the instrumentalcolor changes. The safety and the shelf-life of samples were ensured by introducing con-straints into the optimization problem. In the case of hamburgers, the optimum calculateddose was 2.04 kGy, which guarantees the safety of the product and provides the best combi-nation of sensory and instrumental attributes. As regards the steaks, the optimum assesseddose was 1.11 kGy, significantly lower than for hamburgers | es_ES |
dc.description.sponsorship | The authors acknowledge the financial support from the Project CSD2007-00016 (CONSOLIDER-INGENIO 2010) and AGL 2010-19158, both funded by the Spanish Ministry of Economy and Competitiveness. | en_EN |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Food and Bioproducts Processing | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Radiation | es_ES |
dc.subject | Salmonella | es_ES |
dc.subject | Appearance | es_ES |
dc.subject | Color | es_ES |
dc.subject | Objective function | es_ES |
dc.subject | Constrainta | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Modeling and optimization of the E-beam treatment of chicken steaks and hamburgers, considering food safety, shelf-life, and sensory quality | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.fbp.2015.07.006 | |
dc.relation.projectID | info:eu-repo/grantAgreement/MEC//CSD2007-00016/ES/PRODUCTOS CARNICOS PARA EL SIGLO XXI: SEGUROS, NUTRITIVOS Y SALUDABLES/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/MICINN//AGL2010-19158/ES/ENSAYOS DE TENSION Y DE ADHESION EN PRODUCTOS DE ORIGEN ANIMAL. APLICACION A LA MEJORA DEL ENVASADO DE PRODUCTOS LONCHEADOS/ | es_ES |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.description.bibliographicCitation | Cárcel Carrión, JA.; Benedito Fort, JJ.; Cambero, M.; M. C. CABEZA; Ordóñez, J. (2015). Modeling and optimization of the E-beam treatment of chicken steaks and hamburgers, considering food safety, shelf-life, and sensory quality. Food and Bioproducts Processing. 96:133-144. https://doi.org/10.1016/j.fbp.2015.07.006 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://dx.doi.org/10.1016/j.fbp.2015.07.006 | es_ES |
dc.description.upvformatpinicio | 133 | es_ES |
dc.description.upvformatpfin | 144 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 96 | es_ES |
dc.relation.senia | 307074 | es_ES |
dc.identifier.eissn | 1744-3571 | |
dc.contributor.funder | Ministerio de Educación y Ciencia | es_ES |
dc.contributor.funder | Ministerio de Ciencia e Innovación | es_ES |