A5087201973- Meat and Animal Product Quality
- Listeria monocytogenes in Food Safety
- Microbial Inactivation Methods
- Essential Oils and Antimicrobial Activity
- Food Safety and Hygiene
- Agricultural and Food Sciences
- Milk Quality and Mastitis in Dairy Cows
- Sensory Analysis and Statistical Methods
- Bee Products Chemical Analysis
- Protein Hydrolysis and Bioactive Peptides
- Agriculture Sustainability and Environmental Impact
- Insect Pest Control Strategies
- Biochemical Analysis and Sensing Techniques
- Animal Nutrition and Physiology
- Microbial Metabolites in Food Biotechnology
- Food Industry and Aquatic Biology
- Rabbits: Nutrition, Reproduction, Health
- Food Drying and Modeling
- Bacterial biofilms and quorum sensing
Universidade Federal de Lavras
2007-2024
Universidade Estadual de Campinas (UNICAMP)
2011-2019
This research evaluated the antimicrobial effect of winter savory (Satureja montana L.) essential oil (EO) against Clostridium perfringens type A (ATCC 3624) inoculated in mortadella-type sausages formulated with different levels sodium nitrite (NaNO2: 0 ppm, 100 ppm and 200 ppm) addition to EO at concentrations 0.0%, 0.78%, 1.56% 3.125% stored 25 °C for 30 days. The extracted by hydrodistillation analyzed gas chromatography–mass spectrometry (CG–MS) was tested vitro using an agar well...
This study aimed to evaluate the effect of adding winter savory (Satureja montana L.) essential oil (EO) at concentrations 7.80, 15.60 and 31.25 μl/g on color lipid oxidation (TBARS) in mortadella-type sausages formulated with different sodium nitrite (NaNO2) levels (0, 100 200 mg/kg) stored 25 °C for 30 days. The EO was extracted by hydrodistillation analyzed gas chromatography–mass spectrometry (GC–MS). Twenty-six chemical compounds were identified; most prominent which thymol (28.99 g/100...
Bacterial adhesion and biofilm formation by Salmonella enterica serovar Enteritidis is a serious concern in the food processing industry; organism persistence biofilms represents continual source of contamination. Due to unsuccessful disinfection processes emerging resistance, conventional control methods are rapidly becoming ineffective, necessitating development new strategies. The following study evaluated anti-biofilm effect disinfectant solutions formulated with essential oils (EOs)...
The antimicrobial effect of oregano (Origanum vulgare L.) and lemongrass (Cymbopogon citratus (DC.) Stapf.) essential oils (EOs) against Salmonella enterica serotype Enteritidis in vitro experiments, inoculated ground bovine meat during refrigerated storage (4±2 °C) for 6 days was evaluated. Weibull model tested to fit survival/inactivation bacterial curves (estimating p δ parameters). minimum inhibitory concentration (MIC) value both EOs on S. 3.90 μl/ml. EO concentrations applied the beef...
This research evaluated the antimicrobial effect of clove (Syzygium aromaticum) and lemongrass (Cymbopogon citratus (DC.) Stapf.) essential oils (EOs) against Listeria monocytogenes ATCC 19117 growth added to bovine ground meat stored under refrigeration (5 ± 2 °C) for three days. The EOs, extracted by hydrodistillation analyzed gas chromatography-mass spectrometry (GC-MS), were tested in vitro using an agar well diffusion methodology determination Minimum Inhibitory Concentration (MIC). MIC...
O isolamento e a identificação de microrganismos em leite cru se tornam interessantes do ponto vista saúde pública, pois dependendo das espécies isoladas, ações direcionadas podem ser tomadas visando melhoria sua qualidade. A deterioração é conseqüência sobretudo crescimento psicrotróficos, que produzem lipases proteases termoestáveis não são desnaturadas durante o processo pasteurização, conferindo sabores odores rançoso amargo, respectivamente. Assim, objetivo deste trabalho foi isolar...
Purpose The purpose of this paper is to evaluate the optimization high hydrostatic pressure (HHP) processing for microbial inactivation on low-sodium sliced vacuum-packaged turkey breast supplemented with a natural antimicrobial compound (carvacrol). Design/methodology/approach A response surface methodology was used model and describe effects different pressures (200–650 MPa) holding times (30–300 s) during HHP low-salt ready-to-eat 200 mg/kg carvacrol survival target pathogen ( Listeria...
O objetivo deste trabalho foi avaliar as características microbiológicas das bebidas lácteas fermentadas comercializadas no sul de Minas Gerais. Realizou-se a enumeração coliformes totais e termotolerantes, fungos filamentosos leveduras bactérias lácticas. Foram coletadas amostras cinco marcas em Lavras, com quatro repetições, diferentes lotes fabricação, para serem submetidas às análises microbiológicas. As apresentaram-se dentro dos padrões estipulados pela ANVISA quanto à presença...
This study aimed to characterize rabbit carcass traits, meat quality, and mechanically deboned (MDRM) from New Zealand × Botucatu crossbred rabbits determine the potential use by industry. Average yields of (52.46%) retail hind leg (33.88%), foreleg (15.51%), loin (11.63%), back (39.83%) cuts were assessed, with total meat-to-bone ratio 1.65. The proximate composition technological characteristics pH, water retention capacity, collagen similar commonly market species. Rabbit color was light...
Sous vide meat is an emerging food category, the consumption of which has increased owing to greater convenience, sensory traits, elderly consumers acceptance, and low-cost cuts use. However, required prolonged thermal treatment achieve desired tenderness, impact energy-consumption besides triggering lipid oxidation, undesired off-flavors, cooked profiles. Using a response surface methodology (RSM), this study evaluated effects vegetal proteolytic papain (0 20 mg/kg) low-temperature sous...