Publicação
Estudo do efeito da luz de exposição na alteração macroscópica de fiambre fatiado ambalado
| 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. |
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| Autores principais: | Malaquias, Carolina Pinto Coelho |
| Assunto: | cooked ham discolouration iluminance package total volatile basic nitrogen total viable count |
| Ano: | 2011 |
| País: | Portugal |
| Tipo de documento: | dissertação de mestrado |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade de Lisboa |
| Idioma: | português |
| Origem: | Repositório da Universidade de Lisboa |
| 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. |
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