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

dc.contributor.authorLucas, Juan Raúl
dc.contributor.authorVelasco De Diego, Raquel
dc.contributor.authorGarcía Sanz, María Luisa
dc.contributor.authorSelgas Cortecero, María Dolores
dc.contributor.authorCabeza Briales, María Concepción
dc.date.accessioned2024-01-31T13:12:27Z
dc.date.available2024-01-31T13:12:27Z
dc.date.issued2021
dc.description.abstractThe 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
dc.description.departmentSección Deptal. de Farmacia Galénica y Tecnología Alimentaria (Veterinaria)
dc.description.facultyFac. de Veterinaria
dc.description.refereedTRUE
dc.description.sponsorshipEuropean Commission
dc.description.sponsorshipConsejo Nacional de Ciencia, Tecnología e Innovación Tecnológica (Perú)
dc.description.statuspub
dc.identifier.citationLucas JR, Velasco R, García ML, Selgas MD, Cabeza MC. Effect of Sanitizing E-beam Treatment on the Binding Capacity of Plasma Powder Used to Manufacture Restructured Dry-cured Ham Models. LWT Food Sci Technol. 2021; 152: 112379
dc.identifier.doi10.1016/j.lwt.2021.112379
dc.identifier.issn0023-6438
dc.identifier.officialurlhttps://doi.org/10.1016/j.lwt.2021.112379
dc.identifier.urihttps://hdl.handle.net/20.500.14352/97184
dc.journal.titleLWT - Food Science and Technology
dc.language.isoeng
dc.page.initial112379
dc.publisherElsevier
dc.relation.projectIDRTA 2013-00070-C03-02
dc.relation.projectIDRTA 2017-00027-C03-02
dc.rights.accessRightsrestricted access
dc.subject.cdu663/665
dc.subject.keywordE-beam
dc.subject.keywordRestructured dry-cured ham
dc.subject.keywordPlasma powder
dc.subject.keywordBinding force
dc.subject.keywordMicrostructure
dc.subject.keywordListeria
dc.subject.ucmTecnología de los alimentos
dc.subject.unesco3309.13 Conservación de Alimentos
dc.subject.unesco3309.20 Propiedades de Los Alimentos
dc.subject.unesco3309.99 Otras
dc.subject.unesco2301.12 Microscopia
dc.titleEffect of sanitizing E-beam treatment on the binding capacity of plasma powder used to manufacture restructured dry-cured ham models
dc.typejournal article
dc.type.hasVersionVoR
dc.volume.number152
dspace.entity.typePublication
relation.isAuthorOfPublication1e66c374-0852-4a0e-aba3-c38638d5f08e
relation.isAuthorOfPublication0ea02134-492b-47d5-bae4-13eb0c34cdbb
relation.isAuthorOfPublication81fb3f66-58a1-42d3-bb6c-656db24d5b69
relation.isAuthorOfPublicationc722b28a-ba4e-4c2f-9ea9-43aa39815b31
relation.isAuthorOfPublication.latestForDiscovery81fb3f66-58a1-42d3-bb6c-656db24d5b69

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