Disponibilidade de cálcio em leite bovino tratado por raios gama

Abstract

Milk is an important food because it is rich in calcium and proteins. The objective of this research was to evaluate the effect of gamma radiation from 60Co on the calcium availability and sensorial aspects. The milk samples were packed in bags similar to those used for commercial products. The samples were submitted to gamma radiation at doses of 0.1, 0.5, 1.0, 2.0 and 3.0 kGy and stored at 4 °C with evaluations on the 1st, 4th, 7th, and 10th days of storage. The calcium amount and centesimal composition were evaluated at the beginning of the study. Calcium dialyzis in vitro was performed at different times of storage. Sensorial analysis was conducted on two doses with amore stable pH under the lowest radiation dose and the second lowest radiation dose, 0.5 and 1.0 kGy, respectively. Data analysis was conducted using the Tukey test (5%). Physicochemical analysis showed an increase in calcium availability, and the most adequate dose found was 1 kGy due to its highest pH stability in the period of 10 days, but the sensorial analysis showed that the samples were not well accepted by the testers.