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Use of gamma radiation in sheep butter manufacturing process for shelf-life extension

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dc.contributor.authorSantos, Inês Carvalho
dc.contributor.authorPinto, Joana
dc.contributor.authorPimenta, Andreia I.
dc.contributor.authorMadureira, Joana
dc.contributor.authorMatos, Paula
dc.contributor.authorViegas, Carla
dc.contributor.authorRaposo, António
dc.contributor.authorMargaça, Fernanda
dc.contributor.authorCabo-Verde, Sandra
dc.date.accessioned2017-05-16T10:08:58Z
dc.date.available2017-05-16T10:08:58Z
dc.date.issued2017
dc.description.abstractGamma-irradiated sheep cream (1 kGy) was used to produce butter that was analysed during refrigerated storage up to 90 days in shelf-life extension studies including sensory, microbiological and water content assessments. The water content of the sheep butter made with irradiated fermented cream was 10% higher than that of control butter. A slower increase in bacterial load during storage was detected for the butter manufactured with irradiated fermented sheep cream compared with control butter; however, fungi increased at similar rates in both cream-irradiated and control butters during storage. The sensory evaluation suggested, in general, the acceptance of the irradiated samples by the panellists. The microbiocidal potential of gamma radiation of fermented sheep cream was highlighted, but was not reflected in extension of shelf-life of the butter produced. The traditional manufacturing process itself was found to be a major vehicle for microbial contamination of this dairy product, preventing its shelf-life extension.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSantos IC, Pinto J, Pimenta J, Madureira J, Matos P, Viegas C, et al. Use of gamma radiation in sheep butter manufacturing process for shelf-life extension. Int Dairy J. 2017;71:43-9.pt_PT
dc.identifier.doi10.1016/j.idairyj.2017.03.003pt_PT
dc.identifier.issn0958-6946
dc.identifier.urihttp://hdl.handle.net/10400.21/7010
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relation.publisherversionhttp://www.sciencedirect.com/science/article/pii/S0958694617300559pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nd/4.0/pt_PT
dc.subjectGamma radiationpt_PT
dc.subjectButterpt_PT
dc.subjectManufacturing processpt_PT
dc.subjectBacterial contaminationpt_PT
dc.titleUse of gamma radiation in sheep butter manufacturing process for shelf-life extensionpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage49pt_PT
oaire.citation.startPage43pt_PT
oaire.citation.titleInternational Dairy Journalpt_PT
oaire.citation.volume71pt_PT
person.familyNameViegas
person.givenNameCarla
person.identifier.ciencia-idEE1E-C639-D70F
person.identifier.orcid0000-0002-1545-6479
person.identifier.ridB-7217-2013
person.identifier.scopus-author-id55443609700
rcaap.rightsclosedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationb5fa5da4-50c3-4b88-ae20-1bc63cb485f7
relation.isAuthorOfPublication.latestForDiscoveryb5fa5da4-50c3-4b88-ae20-1bc63cb485f7

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