Reduction of ochratoxin A in dry-cured meat products using gamma-irradiation.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess
; 32(7): 1185-91, 2015.
Article
em En
| MEDLINE
| ID: mdl-25959382
ABSTRACT
This study investigated the efficiency of gamma (γ)-irradiation in the reduction of ochratoxin A (OTA) present in dry-cured meat products prepared from intentionally contaminated raw materials from OTA-treated pigs. OTA concentrations determined in the samples (n = 24) ranged from 25.8 µg kg(-1) in bacon to 17.8 µg kg(-1) in smoked ham. After γ-irradiation at doses of 3, 7 and 10 kGy (i.e. the doses used in the food industry), a dose-depended OTA reduction was observed; however, it was not statistically significant. The mean OTA reduction achieved with 3-, 7- and 10-kGy γ-doses was approximated to 8.5%, 13.9% and 22.5%, respectively. The storage of irradiated samples (1 month, 4°C) did not significantly affect OTA levels. Based on the correlation between the OTA reduction level and basic chemical composition of dry-cured meat samples, OTA reduction may be linked to the samples' fat content. The results indicate that γ-irradiation can reduce OTA levels in dry-cured meat products, but only to a limited extent due to the complexity of the matrix.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Contaminação de Alimentos
/
Manipulação de Alimentos
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Raios gama
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Produtos da Carne
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Ocratoxinas
Limite:
Animals
Idioma:
En
Revista:
Food Addit Contam Part A Chem Anal Control Expo Risk Assess
Assunto da revista:
CIENCIAS DA NUTRICAO
Ano de publicação:
2015
Tipo de documento:
Article
País de afiliação:
Croácia