Gamma radiation and sodium nitrite on chemical composition and textural properties of mortadellas/Radiacao gama e nitrito de sodio na composicao quimica e textura de mortadelas

A central composite rotational design (DCCR) was conducted to study simultaneously the effects of nitrite additions (43.6, 150, 256.4 and 300 ppm) and gamma irradiation (2.9, 10, 17.1 and 20 kGy) in texture attributes and physicochemical parameters of bologna-type sausages. The pH, chemical composit...

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Bibliographic Details
Published in:Ciência rural 2014-06, Vol.44 (6), p.1134
Main Authors: Dutra, Monalisa Pereira, Ramos, Eduardo Mendes, Aroeira, Carolina Naves, de Lemos Souza Ramos, Alcineia, Silva, Mauricio Henriques Louzada, Contado, Jose Luis, Pereira, Marcio Tadeu
Format: Article
Language:Spanish
Subjects:
Gamma rays
Mechanical properties
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Summary:A central composite rotational design (DCCR) was conducted to study simultaneously the effects of nitrite additions (43.6, 150, 256.4 and 300 ppm) and gamma irradiation (2.9, 10, 17.1 and 20 kGy) in texture attributes and physicochemical parameters of bologna-type sausages. The pH, chemical composition and adhesiveness were not affected by any of the variables studied, while hardness and chewiness were influenced by gamma irradiation. Significant models of regression (P
ISSN:0103-8478