Aplicación de Irradiación Gamma a salamín picado fino: Efecto en su estabilización durante el almacenamiento

Listeria monocytogenes (Lm) is one of the pathogens most frequently detected in dry fermented sausages and difficult to control in the production environment. The Argentine Food Code (CAA) establishes the zero tolerance criterion for Lm. In this work, gamma irradiation was applied as a technology to eliminate Lm in Salamín Picado Fino (SPF) and the possibility of extending the storage time of the stabilized product was studied. Samples of industrial SPF were used, prepared with pork and beef, starter culture, bacon, salt, sugar, spices and wine. After 10 days of drying and maturation (fresh SPF), the salamins were peeled, vacuum packed (100 μm polyamide/EVOH/polyethylene bag) and stored at 4.0±0.5 °C for 24 h until irradiated. Gamma irradiation was carried out in conservators at 5±2 °C in the Co-60 Semi-Industrial Irradiation Plant of the Ezeiza Atomic Center at 4, 6 and 8 kGy, dose rate of 13 kGy/h. The treated and control salamins were stored at 4.0±0.5 ºC until analyzed at 0, 30, 60, 90 and 120 days post-irradiation. Doses were selected based on radiosensitivity in SPF calculated from D10 (decimal reduction dose) values ​​of Lm ATCC-15313 (0.75 kGy) and a cocktail of Lm strains isolated from contaminated meat products (0.73 kGy) obtained inprevious tests. A minimum absorbed dose (Dmin) of 4 kGy was estimated as 5xD10 to achieve the objective, and 6 kGy (1.5xDmin) and 8 kGy (2xDmin) were chosen to evaluate a possible maximum tolerable dose (Dmax). A preliminary sensory analysis with Trained panelists ruled out 8 kGy due to negative impact on sensory quality. HE performed microbiological analyzes for Lm research (ISO 11290-1:1996- Amd:2004) and counts of enterobacteria (ICMSF), sulfite-reducing anaerobes (ISO 15213:2003) and lactic acid bacteria (LAB) (AOAC-PTM-041701). The analysis Statistical analysis was done with a two-factor design (dose, storage time and interaction) with Kruskall Wallis tests (p<0.05) and t-Student (p<0.05). The Sensory attributes were analyzed with a panel of 8 evaluators trained using a difference test compared to a control (fresh SPF) and the samples by the consensus method. The results were analyzed statistically using the bilateral Dunnett test. In all doses and times of storage, the absence of Lm/25g was observed and the counts of enterobacteria and sulphite-reducing anaerobes were <10CFU/g. BAL count [Log(CFU/g)] to 0 kGy during storage was between 6.3±0.2/8.2±0.3 and those irradiated between 2.8±0.3/3.4±0.1; with significant effects of dose and dose-time interaction. storage (p<0.05), but not significant for time (p>0.05). The analysis sensory did not show an effect from the treatment at 4 kGy up to 90 days, but it did at 6 kGy from 0 days. The application of gamma irradiation at 4 kGy as a method of Lm control allows obtaining a microbiologically suitable product, with a count of BAL of 44% compared to the control at 0 days that increases during storage providing a flavor similar to that of the non-irradiated product, with a 90-day stabilization under refrigeration conditions; 30 more days compared to product currently marketed.

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Main Authors: Raad, Angela, Cingolani, María Celeste, Lires, Carla María Laura, Soteras, Trinidad, Buffoni Almeida, Mariana Ines, Grisaro, Agustina, Pawlak, Sandra Eva, Vogt, María Verónica, Cova, María Constanza, Vaudagna, Sergio Ramon
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Language:spa
Published: Asociación Argentina de Tecnólogos Alimentarios - AATA 2024-03
Subjects:Ionizing Radiation, Gamma Irradiation, Radiación Ionizante, Irradiación Gamma, Salami, Dry Fermented Sausage, Finely Chopped Salami, Salamín, Embutido Fermentado Seco, Salamín Picado Fino,
Online Access:http://hdl.handle.net/20.500.12123/17037
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topic Ionizing Radiation
Gamma Irradiation
Radiación Ionizante
Irradiación Gamma
Salami
Dry Fermented Sausage
Finely Chopped Salami
Salamín
Embutido Fermentado Seco
Salamín Picado Fino
Ionizing Radiation
Gamma Irradiation
Radiación Ionizante
Irradiación Gamma
Salami
Dry Fermented Sausage
Finely Chopped Salami
Salamín
Embutido Fermentado Seco
Salamín Picado Fino
spellingShingle Ionizing Radiation
Gamma Irradiation
Radiación Ionizante
Irradiación Gamma
Salami
Dry Fermented Sausage
Finely Chopped Salami
Salamín
Embutido Fermentado Seco
Salamín Picado Fino
Ionizing Radiation
Gamma Irradiation
Radiación Ionizante
Irradiación Gamma
Salami
Dry Fermented Sausage
Finely Chopped Salami
Salamín
Embutido Fermentado Seco
Salamín Picado Fino
Raad, Angela
Cingolani, María Celeste
Lires, Carla María Laura
Soteras, Trinidad
Buffoni Almeida, Mariana Ines
Grisaro, Agustina
Pawlak, Sandra Eva
Vogt, María Verónica
Cova, María Constanza
Vaudagna, Sergio Ramon
Aplicación de Irradiación Gamma a salamín picado fino: Efecto en su estabilización durante el almacenamiento
description Listeria monocytogenes (Lm) is one of the pathogens most frequently detected in dry fermented sausages and difficult to control in the production environment. The Argentine Food Code (CAA) establishes the zero tolerance criterion for Lm. In this work, gamma irradiation was applied as a technology to eliminate Lm in Salamín Picado Fino (SPF) and the possibility of extending the storage time of the stabilized product was studied. Samples of industrial SPF were used, prepared with pork and beef, starter culture, bacon, salt, sugar, spices and wine. After 10 days of drying and maturation (fresh SPF), the salamins were peeled, vacuum packed (100 μm polyamide/EVOH/polyethylene bag) and stored at 4.0±0.5 °C for 24 h until irradiated. Gamma irradiation was carried out in conservators at 5±2 °C in the Co-60 Semi-Industrial Irradiation Plant of the Ezeiza Atomic Center at 4, 6 and 8 kGy, dose rate of 13 kGy/h. The treated and control salamins were stored at 4.0±0.5 ºC until analyzed at 0, 30, 60, 90 and 120 days post-irradiation. Doses were selected based on radiosensitivity in SPF calculated from D10 (decimal reduction dose) values ​​of Lm ATCC-15313 (0.75 kGy) and a cocktail of Lm strains isolated from contaminated meat products (0.73 kGy) obtained inprevious tests. A minimum absorbed dose (Dmin) of 4 kGy was estimated as 5xD10 to achieve the objective, and 6 kGy (1.5xDmin) and 8 kGy (2xDmin) were chosen to evaluate a possible maximum tolerable dose (Dmax). A preliminary sensory analysis with Trained panelists ruled out 8 kGy due to negative impact on sensory quality. HE performed microbiological analyzes for Lm research (ISO 11290-1:1996- Amd:2004) and counts of enterobacteria (ICMSF), sulfite-reducing anaerobes (ISO 15213:2003) and lactic acid bacteria (LAB) (AOAC-PTM-041701). The analysis Statistical analysis was done with a two-factor design (dose, storage time and interaction) with Kruskall Wallis tests (p<0.05) and t-Student (p<0.05). The Sensory attributes were analyzed with a panel of 8 evaluators trained using a difference test compared to a control (fresh SPF) and the samples by the consensus method. The results were analyzed statistically using the bilateral Dunnett test. In all doses and times of storage, the absence of Lm/25g was observed and the counts of enterobacteria and sulphite-reducing anaerobes were <10CFU/g. BAL count [Log(CFU/g)] to 0 kGy during storage was between 6.3±0.2/8.2±0.3 and those irradiated between 2.8±0.3/3.4±0.1; with significant effects of dose and dose-time interaction. storage (p<0.05), but not significant for time (p>0.05). The analysis sensory did not show an effect from the treatment at 4 kGy up to 90 days, but it did at 6 kGy from 0 days. The application of gamma irradiation at 4 kGy as a method of Lm control allows obtaining a microbiologically suitable product, with a count of BAL of 44% compared to the control at 0 days that increases during storage providing a flavor similar to that of the non-irradiated product, with a 90-day stabilization under refrigeration conditions; 30 more days compared to product currently marketed.
format info:ar-repo/semantics/parte de libro
topic_facet Ionizing Radiation
Gamma Irradiation
Radiación Ionizante
Irradiación Gamma
Salami
Dry Fermented Sausage
Finely Chopped Salami
Salamín
Embutido Fermentado Seco
Salamín Picado Fino
author Raad, Angela
Cingolani, María Celeste
Lires, Carla María Laura
Soteras, Trinidad
Buffoni Almeida, Mariana Ines
Grisaro, Agustina
Pawlak, Sandra Eva
Vogt, María Verónica
Cova, María Constanza
Vaudagna, Sergio Ramon
author_facet Raad, Angela
Cingolani, María Celeste
Lires, Carla María Laura
Soteras, Trinidad
Buffoni Almeida, Mariana Ines
Grisaro, Agustina
Pawlak, Sandra Eva
Vogt, María Verónica
Cova, María Constanza
Vaudagna, Sergio Ramon
author_sort Raad, Angela
title Aplicación de Irradiación Gamma a salamín picado fino: Efecto en su estabilización durante el almacenamiento
title_short Aplicación de Irradiación Gamma a salamín picado fino: Efecto en su estabilización durante el almacenamiento
title_full Aplicación de Irradiación Gamma a salamín picado fino: Efecto en su estabilización durante el almacenamiento
title_fullStr Aplicación de Irradiación Gamma a salamín picado fino: Efecto en su estabilización durante el almacenamiento
title_full_unstemmed Aplicación de Irradiación Gamma a salamín picado fino: Efecto en su estabilización durante el almacenamiento
title_sort aplicación de irradiación gamma a salamín picado fino: efecto en su estabilización durante el almacenamiento
publisher Asociación Argentina de Tecnólogos Alimentarios - AATA
publishDate 2024-03
url http://hdl.handle.net/20.500.12123/17037
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spelling oai:localhost:20.500.12123-170372024-03-14T10:46:11Z Aplicación de Irradiación Gamma a salamín picado fino: Efecto en su estabilización durante el almacenamiento Raad, Angela Cingolani, María Celeste Lires, Carla María Laura Soteras, Trinidad Buffoni Almeida, Mariana Ines Grisaro, Agustina Pawlak, Sandra Eva Vogt, María Verónica Cova, María Constanza Vaudagna, Sergio Ramon Ionizing Radiation Gamma Irradiation Radiación Ionizante Irradiación Gamma Salami Dry Fermented Sausage Finely Chopped Salami Salamín Embutido Fermentado Seco Salamín Picado Fino Listeria monocytogenes (Lm) is one of the pathogens most frequently detected in dry fermented sausages and difficult to control in the production environment. The Argentine Food Code (CAA) establishes the zero tolerance criterion for Lm. In this work, gamma irradiation was applied as a technology to eliminate Lm in Salamín Picado Fino (SPF) and the possibility of extending the storage time of the stabilized product was studied. Samples of industrial SPF were used, prepared with pork and beef, starter culture, bacon, salt, sugar, spices and wine. After 10 days of drying and maturation (fresh SPF), the salamins were peeled, vacuum packed (100 μm polyamide/EVOH/polyethylene bag) and stored at 4.0±0.5 °C for 24 h until irradiated. Gamma irradiation was carried out in conservators at 5±2 °C in the Co-60 Semi-Industrial Irradiation Plant of the Ezeiza Atomic Center at 4, 6 and 8 kGy, dose rate of 13 kGy/h. The treated and control salamins were stored at 4.0±0.5 ºC until analyzed at 0, 30, 60, 90 and 120 days post-irradiation. Doses were selected based on radiosensitivity in SPF calculated from D10 (decimal reduction dose) values ​​of Lm ATCC-15313 (0.75 kGy) and a cocktail of Lm strains isolated from contaminated meat products (0.73 kGy) obtained inprevious tests. A minimum absorbed dose (Dmin) of 4 kGy was estimated as 5xD10 to achieve the objective, and 6 kGy (1.5xDmin) and 8 kGy (2xDmin) were chosen to evaluate a possible maximum tolerable dose (Dmax). A preliminary sensory analysis with Trained panelists ruled out 8 kGy due to negative impact on sensory quality. HE performed microbiological analyzes for Lm research (ISO 11290-1:1996- Amd:2004) and counts of enterobacteria (ICMSF), sulfite-reducing anaerobes (ISO 15213:2003) and lactic acid bacteria (LAB) (AOAC-PTM-041701). The analysis Statistical analysis was done with a two-factor design (dose, storage time and interaction) with Kruskall Wallis tests (p<0.05) and t-Student (p<0.05). The Sensory attributes were analyzed with a panel of 8 evaluators trained using a difference test compared to a control (fresh SPF) and the samples by the consensus method. The results were analyzed statistically using the bilateral Dunnett test. In all doses and times of storage, the absence of Lm/25g was observed and the counts of enterobacteria and sulphite-reducing anaerobes were <10CFU/g. BAL count [Log(CFU/g)] to 0 kGy during storage was between 6.3±0.2/8.2±0.3 and those irradiated between 2.8±0.3/3.4±0.1; with significant effects of dose and dose-time interaction. storage (p<0.05), but not significant for time (p>0.05). The analysis sensory did not show an effect from the treatment at 4 kGy up to 90 days, but it did at 6 kGy from 0 days. The application of gamma irradiation at 4 kGy as a method of Lm control allows obtaining a microbiologically suitable product, with a count of BAL of 44% compared to the control at 0 days that increases during storage providing a flavor similar to that of the non-irradiated product, with a 90-day stabilization under refrigeration conditions; 30 more days compared to product currently marketed. //Resumen: Listeria monocytogenes (Lm) es uno de los patógenos más frecuentemente detectado en embutidos fermentados secos y difícil de controlar en el ambiente productivo. El Código Alimentario Argentino (CAA) establece el criterio de tolerancia cero para Lm. En este trabajo se aplicó irradiación gamma como tecnología para eliminar Lm en Salamín Picado Fino (SPF) y se estudió la posibilidad de extender el tiempo de almacenamiento del producto estabilizado. Se utilizaron muestras de SPF industrial, preparado con carne de cerdo y vacuna, cultivo iniciador, tocino, sal, azúcar, especias y vino. Luego de 10 días de secado y maduración (SPF fresco), los salamines se pelaron, se envasaron al vacío (bolsa poliamida/EVOH/polietileno 100μm) y se conservaron a 4,0±0,5 °C por 24 h hasta irradiarlos. La irradiación gamma se realizó en conservadoras a 5±2 °C en la Planta de Irradiación Semi Industrial de Co-60 del Centro Atómico Ezeiza a 4, 6 y 8 kGy, tasa de dosis de 13 kGy/h. Los salamines tratados y el control fueron almacenados a 4,0±0,5 ºC hasta ser analizados a 0, 30, 60, 90 y 120 días-post-irradiación. Las dosis se seleccionaron según la radiosensibilidad en SPF calculada de valores D10 (dosis de reducción decimal) de Lm ATCC-15313 (0,75 kGy) y un cóctel de cepas de Lm aisladas de productos cárnicos contaminados (0,73 kGy) obtenidos en ensayos previos. Se estimó una dosis mínima absorbida (Dmin) de 4 kGy como 5xD10 para lograr el objetivo, y se eligieron 6 kGy (1,5xDmin) y 8 kGy (2xDmin) para evaluar una posible Dosis máxima tolerable (Dmax). Un análisis sensorial preliminar con panelistas entrenados descartó 8 kGy por impacto negativo en la calidad sensorial. Se realizaron análisis microbiológicos para investigación de Lm (ISO 11290-1:1996- Amd:2004) y recuentos de enterobacterias (ICMSF), anaerobios sulfito-reductores (ISO 15213:2003) y bacterias ácido-lácticas (BAL) (AOAC-PTM-041701). El análisis estadístico se hizo con un diseño de dos factores (dosis, tiempo-almacenamiento e interacción) con pruebas de Kruskall Wallis (p<0,05) y t-Student (p<0,05). Los atributos sensoriales se analizaron con un panel de 8 evaluadores entrenados mediante una prueba de diferencia respecto a un control (SPF fresco) y se describieron las muestras por el método de consenso. Los resultados fueron analizados estadísticamente mediante la prueba de Dunnett bilateral. En todas las dosis y tiempos de almacenamiento se observó ausencia de Lm/25g y los recuentos de enterobacterias y anaerobios sulfito-reductores fueron <10UFC/g. El recuento de BAL [Log(UFC/g)] a 0 kGy durante el almacenamiento estuvo entre 6,3±0,2/8,2±0,3 y las irradiadas entre 2,8±0,3/3,4±0,1; con efectos significativos de la dosis y la interacción dosis-tiempo de almacenamiento (p<0,05), pero no significativo para el tiempo (p>0,05). El análisis sensorial no mostró un efecto por el tratamiento a 4 kGy hasta los 90 días, pero si a 6 kGy a partir de 0 días. La aplicación de irradiación gamma a 4 kGy como método de control de Lm permite obtener un producto microbiológicamente apto, con recuento de BAL del 44% respecto al control a los 0 días que aumenta durante el almacenamiento propiciando un flavor similar al del producto no irradiado, con un tiempo de estabilización de 90 días en condiciones de refrigeración; 30 días más respecto al producto comercializado actualmente. Instituto de Investigación de Tecnología de Alimentos (ITA) Fil: Raad, Angela. Comisión Nacional de Energía Atómica. Gerencia de Aplicaciones y Tecnología de las Radiaciones; argentina. Fil: Cingolani, María Celeste. Comisión Nacional de Energía Atómica. Gerencia de Aplicaciones y Tecnología de las Radiaciones; argentina. Fil: Lires, Carla María Laura. Comisión Nacional de Energía Atómica. Gerencia de Aplicaciones y Tecnología de las Radiaciones; argentina. Fil: Soteras, Trinidad. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Soteras, Trinidad. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina Fil: Buffoni Almeida, Mariana Ines. Stamboulian Servicios de Salud. División de Higiene & Seguridad Alimentaria y Ambiental; Argentina. Fil: Grisaro, Agustina. Stamboulian Servicios de Salud. División de Higiene & Seguridad Alimentaria y Ambiental; Argentina. Fil: Pawlak, Sandra Eva. Comisión Nacional de Energía Atómica. Gerencia de Aplicaciones y Tecnología de las Radiaciones; argentina. Fil: Vogt, María Verónica. Comisión Nacional de Energía Atómica. Gerencia de Aplicaciones y Tecnología de las Radiaciones; argentina. Fil: Cova, María Constanza. Comisión Nacional de Energía Atómica. Gerencia de Aplicaciones y Tecnología de las Radiaciones; argentina. Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Vaudagna, Sergio Ramon. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina 2024-03-14T10:38:05Z 2024-03-14T10:38:05Z 2024-03 info:ar-repo/semantics/parte de libro info:eu-repo/semantics/bookPart info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/17037 978-987-47615-4-5 spa info:eu-repo/semantics/restrictedAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Asociación Argentina de Tecnólogos Alimentarios - AATA Libro de trabajos completos XVIII Congreso Argentino de Ciencia y Tecnología de Alimentos XVIII CyTAL® 2023: Innovación, sustentabilidad y productividad en la transformación del sistema alimentario. p. 1707-1717. (2024).