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Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation

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Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation

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dc.contributor.author Benedito Fort, José Javier es_ES
dc.contributor.author Cambero, M. I. es_ES
dc.contributor.author Ortuño Cases, Carmen es_ES
dc.contributor.author Cabeza, M. C. es_ES
dc.contributor.author Ordoñez, J. A. es_ES
dc.contributor.author De la Hoz, L. es_ES
dc.date.accessioned 2017-05-08T08:43:17Z
dc.date.available 2017-05-08T08:43:17Z
dc.date.issued 2011-03
dc.identifier.issn 0969-806X
dc.identifier.uri http://hdl.handle.net/10251/80708
dc.description.abstract [EN] The E-beam irradiation of vacuum-packaged RTE cooked ham was carried out to establish the dose required to achieve the food safety objective (FSO) and to minimize changes in selected sensory attributes. Cooked ham was irradiated with doses ranging 1-4 kGy. After the treatment, the microbial inactivation of Listeria monocytogenes, the shelf-life of the product and some sensory attributes (appearance, odor, and flavor) were determined. The inactivation of L monocytogenes was satisfactorily described by a first-order kinetics equation (R2=0.99). The influence of the irradiation dose on appearance, odor, and flavor was modeled through Gompertz (R2=0.99, for appearance) and Activation/Inactivation (R2=0.99, for odor and flavor) equations. A model was also developed to determine the shelf-life of irradiated cooked ham depending on the irradiation dose (R2 > 0.91). The dose that maximized the scores of the sensory attributes was 0.96 kGy resulting in an acceptable sensory quality for 80 days. It is possible to apply up to 2 kGy to ensure microbial safety, while provoking no significant changes in the above mentioned sensory attributes. (C) 2010 Elsevier Ltd. All rights reserved. es_ES
dc.description.sponsorship The authors acknowledge the financial support from the Project CSD2007-00016 (CONSOLIDER-INGENIO 2010) funded by the Spanish Ministry of Science and Innovation. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Radiation Physics and Chemistry es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject E-beam irradiation es_ES
dc.subject Microbial safety es_ES
dc.subject Modeling es_ES
dc.subject Quality attributes es_ES
dc.subject Shelf-life es_ES
dc.subject Shelf life es_ES
dc.subject Health es_ES
dc.subject Listeria es_ES
dc.subject Meats es_ES
dc.subject Radiation es_ES
dc.subject Vacuum es_ES
dc.subject Irradiation es_ES
dc.subject Article es_ES
dc.subject Cooking es_ES
dc.subject Flavor es_ES
dc.subject Food packaging es_ES
dc.subject Food processing es_ES
dc.subject Food quality es_ES
dc.subject Food safety es_ES
dc.subject Listeria monocytogenes es_ES
dc.subject Mathematical model es_ES
dc.subject Meat es_ES
dc.subject Nonhuman es_ES
dc.subject Odor es_ES
dc.subject Process optimization es_ES
dc.subject Radiation dose es_ES
dc.subject Scoring system es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.radphyschem.2010.11.001
dc.relation.projectID info:eu-repo/grantAgreement/MEC//CSD2007-00016/ES/PRODUCTOS CARNICOS PARA EL SIGLO XXI: SEGUROS, NUTRITIVOS Y SALUDABLES/ 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.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Benedito Fort, JJ.; Cambero, MI.; Ortuño Cases, C.; Cabeza, MC.; Ordoñez, JA.; De La Hoz, L. (2011). Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation. Radiation Physics and Chemistry. 80(3):505-513. https://doi.org/10.1016/j.radphyschem.2010.11.001 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.1016/j.radphyschem.2010.11.001 es_ES
dc.description.upvformatpinicio 505 es_ES
dc.description.upvformatpfin 513 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 80 es_ES
dc.description.issue 3 es_ES
dc.relation.senia 217791 es_ES
dc.contributor.funder Ministerio de Educación y Ciencia es_ES


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