Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.5/4153
Título: Estudo do efeito da luz de exposição na alteração macroscópica de fiambre fatiado ambalado
Autor: Malaquias, Carolina Pinto Coelho
Orientador: Malfeito Ferreira, Manuel
Primo, Ana Cristina dos Santos
Palavras-chave: cooked ham
discolouration
iluminance
package
total volatile basic nitrogen
total viable count
Data de Defesa: 2011
Editora: ISA/UTL
Citação: Malaquias, Carolina Pinto Coelho - Estudo do efeito da luz de exposição na alteração macroscópica de fiambre fatiado embalado. Lisboa: ISA, 2011
Resumo: The purpose of this study was to determinate the factor (s) which modify the macroscopic appearance of packaged cooked ham during illuminated retail display, in order to minimize the number of product losses. The results show that the main factor in the change of the visual appearance of cooked ham was the iluminance. The increase of iluminance caused faster discolouration of the product, however, above 60 and 120 lux for thinner and thicker ham respectively, ham´s macroscopic appearance changed after 1 day. The lamp which allowed the better preservation of ham´s colour (from 1 to 3 days) was the one which presented the lowest iluminance. The others caused the colour change generally after 1 day of exposure. The statistics confirmed that no differences were found (α>0,05) in the analyzed parameters (log Total Viable Count, Total Volatile Basic), when the ham was exposed to the light or different conditions of illuminated retail display. In the future, it´s suggested the pigmentation of the lid film of cooked ham (retailer brand), in order to prolong the shelf life of these products.
Descrição: Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
URI: http://hdl.handle.net/10400.5/4153
Aparece nas colecções:BISA - Dissertações de Mestrado / Master Thesis

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Estudo do efeito da luz de exposição na alteração de fiambre embalado fatiado.pdf1,46 MBAdobe PDFVer/Abrir


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