4.7 Article

Effect of sanitizing E-beam treatment on the binding capacity of plasma powder used to manufacture restructured dry-cured ham models

期刊

LWT-FOOD SCIENCE AND TECHNOLOGY
卷 152, 期 -, 页码 -

出版社

ELSEVIER
DOI: 10.1016/j.lwt.2021.112379

关键词

E-beam; Restructured dry-cured ham; Plasma powder; Binding force; Microstructure; Listeria

资金

  1. Project INIA [RTA 2013-00070-C03-02, RTA 2017-00027C03-02]
  2. Investigation Group BSCH-UCM [920276, GR3/14]
  3. Consejo Nacional de Ciencia, Tecnologia e Innovacion Tecnologica (CONCYTEC) of the government of Peru [215-2015-FONDECYT]
  4. European Found FEDER

向作者/读者索取更多资源

This study investigated the effect of E-beam as a sanitizing treatment on the binding capacity of plasma powder in restructured dry-cured hams. The results showed that the binding force increased gradually with processing time and was not affected by the irradiation treatment. Scanning electron microscopy revealed increasingly compact and dense structures in the binding area, possibly due to changes in protein structure induced by the treatment.
The manufacture of restructured dry-cured hams involves a contamination risk with pathogens such as Listeria monocytogenes. This work studied the effect of E-beam, as sanitizing treatment, on the binding capacity of plasma powder (PP). For that, model systems of restructured boneless dry-cured hams were manufactured by adapting the conventional processing of dry-cured hams to their reduced size. They were contaminated with L. innocua as a surrogate and treated bilaterally with 2 kGy. The PP binding properties were determined using tensile tests. The microstructure of the binding area was studied by scanning electron microscopy. The results showed that the binding force increased progressively with the processing time and was not modified by the irradiation treatment. Scanning electron microscopy of the binding area showed increasingly compact and dense structures probably related to changes in proteins structure induced by the treatment.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据