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Brazilian Journal of Microbiology

, Volume 50, Issue 1, pp 231–235 | Cite as

Irradiation of reduced-sodium uncooked lamb sausage: antimicrobial efficacy and physicochemical impact

  • Hingrid Barbosa de SouzaEmail author
  • Fábio da Costa Henry
  • Meire Lelis Leal Martins
  • Célia Raquel Quirino
  • Jonhny de Azevedo Maia Júnior
  • Alexandre Cristiano Santos Júnior
  • Thamara Carvalho de Oliveira
  • Edgar Francisco Oliveira de Jesus
Food Microbiology - Research Paper
  • 1 Downloads

Abstract

Excess sodium in food is associated with an increased risk of noncommunicable diseases. Faced with this reality, consumers are becoming aware of the importance of eating foods with reduced sodium content. This work assesses the effects of partial replacement of NaCl by KCl on the microbiological and physicochemical characteristics of uncooked lamb sausage treated with different doses of gamma radiation. Analyses of thermotolerant coliforms, sulfite-reducing Clostridium, Salmonella sp., protein, moisture, ash, lipids, pH, water activity, and color were performed. The results showed that the formulations with reduced sodium content did not differ significantly concerning microbial growth and met the identity and quality standards considering its physicochemical characteristics. Also, irradiation is efficient as a microbiological control method, and the ± 3-kGy dose was the most effective to eliminate pathogenic bacteria present in the sausage formulation prepared with reduced sodium content, inducing less intense changes in physicochemical parameters.

Keywords

Ionizing radiation Reduced salt content Sausages 

Notes

Acknowledgements

The authors thank Eder Dutra Resende and PhD undergraduate Nayara Cantarino Barbosa for the assistance in color analysis; the laboratory staff Adriano Azevedo and Jaqueline Rodrigues as well as all the director staff of IFES Campus Alegre-ES for permission to use the laboratory for the physicochemical analysis; Professor Victor Haber Perez for permission to use his laboratory for humidity analysis; and Ana Lúcia Paes and Silvia Menezes for the assistance in the microbiological analysis.

Funding information

This study was supported by Universidade Estadual do Norte Fluminense Darcy Ribeiro—UENF.

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Copyright information

© Sociedade Brasileira de Microbiologia 2018

Authors and Affiliations

  • Hingrid Barbosa de Souza
    • 1
    Email author
  • Fábio da Costa Henry
    • 1
  • Meire Lelis Leal Martins
    • 1
  • Célia Raquel Quirino
    • 1
  • Jonhny de Azevedo Maia Júnior
    • 1
  • Alexandre Cristiano Santos Júnior
    • 1
  • Thamara Carvalho de Oliveira
    • 1
  • Edgar Francisco Oliveira de Jesus
    • 2
  1. 1.Universidade Estadual do Norte Fluminense Darcy Ribeiro- UENFCampos dos GoytacazesBrazil
  2. 2.Universidade Federal do Rio de Janeiro- UFRJRio de JaneiroBrazil

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