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Microbiological and Physicochemical Profile of Traditionally Produced Chouriça de Carne Dry-Fermented Sausages: Towards Benchmarking of Products Against Established Quality Groups

2024Journal article Open access
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dc.contributor.authorFaria, Ana Sofia
dc.contributor.authorBonilla-Luque, Olga María
dc.contributor.authorCarvalho, Laís
dc.contributor.authorFernandes, Nathália
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorCadavez, Vasco
dc.contributor.authorGonzales-Barron, Ursula
dc.date.accessioned2024-12-20T16:35:39Z
dc.date.available2024-12-20T16:35:39Z
dc.date.issued2024
dc.description.abstractThe physicochemical and microbiological properties of traditional Portuguese ready-to-eat dry fermented sausage chouriça de carne samples from 14 regional producers were analysed and subjected to multivariate analysis to determine the relationships between them and to evaluate how the quality and safety of these sausages is affected by these properties. Producer-mean values for physicochemical analyses were quite variable, with intervals of 4.87–6.11 for pH, 0.803–0.965 for aw, moisture 19.5–48.5%, protein 32.0–60.1% (db), fat 22.0–53.3% (db), ash 3.52–9.69% (db), and carbohydrates 1.66–13.5% (db). Mesophilic counts varied (5.61–8.68 log CFU/g), while lactic acid bacteria were generally high (MRS: 8.21–10.2; M17: 7.66–10.0 log CFU/g). S. aureus was enumerated in levels up to 2.55 log CFU/g, while presumptive C. perfringens never surpassed 2 log CFU/g. Salmonella spp. and Listeria spp. were also detected in the samples tested. Principal component (PC) analysis yielded a three-dimension solution that explained 60% of the data variation; PC1 (26%) characterized chorizo formulations with more meat, while PC2 (19.3%) described sausages with longer/rapid fermentation, and PC3 (14.5%) highlighted chouriços with poorer hygiene. Cluster analysis identified three quality groups: (i) chorizos with high moisture, high protein content, and lowest pH; (ii) sausages with low moisture, high fat content, and elevated pH; and (iii) chouriças with high moisture and high protein but lower fat contents, low pH, and improved hygiene. Lastly, factor analysis yielded a varimax-rotated three-factor solution that explained 65% of the data, with similar results to PCA; factor 1 (23.5%) depicted chorizos with low pH but high moisture, factor 2 (20.8%) described sausages with more meat in the formulation, and factor 3 (20.6%) longer or rapid fermentation. Overall, the results evidenced the great variability in the quality attributes of Portuguese chorizo sausages, very likely to arise from multiple recipes, ingredients, and manufacturing practices. The definition of quality clusters is expected to play a crucial role for the self-denominated “artisanal” food companies to benchmark their chouriço sausages against the proper artisanal quality group.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2020), and to the FCT and the EU Partnership for Research and Innovation in the Mediterranean Area (PRIMA) programme, for financial support through funding of the PAS-AGRO-PAS project (PRIMA/0014/2022). Gonzales-Barron acknowledges the national funding by FCT, P.I., through the Institutional Scientific Employment Programme contract.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFaria, Ana Sofia; Bonilla-Luque, Olga María; Carvalho, Laís; Fernandes, Nathália; Prieto, Miguel Angel; Cadavez, Vasco; Gonzales-Barron, Ursula (2024). Microbiological and Physicochemical Profile of Traditionally Produced Chouriça de Carne Dry-Fermented Sausages: Towards Benchmarking of Products Against Established Quality Groups. Foods. ISSN 2304-8158. 13:22, p. 1-18pt_PT
dc.identifier.doi10.3390/foods13223705pt_PT
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/30782
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectDry fermented sausagept_PT
dc.subjectQualitypt_PT
dc.subjectSafetypt_PT
dc.subjectPathogenspt_PT
dc.subjectProximate compositionpt_PT
dc.subjectPrincipal component analysispt_PT
dc.subjectFactor analysispt_PT
dc.subjectCluster analysispt_PT
dc.titleMicrobiological and Physicochemical Profile of Traditionally Produced Chouriça de Carne Dry-Fermented Sausages: Towards Benchmarking of Products Against Established Quality Groupspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.citation.endPage18pt_PT
oaire.citation.issue22pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume13pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameFaria
person.familyNameCadavez
person.familyNameGonzales-Barron
person.givenNameAna Sofia
person.givenNameVasco
person.givenNameUrsula
person.identifierO-4756-2015
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person.identifier.ciencia-id0813-C319-B62A
person.identifier.orcid0000-0002-7339-1036
person.identifier.orcid0000-0002-3077-7414
person.identifier.orcid0000-0002-8462-9775
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id56078920800
person.identifier.scopus-author-id9039121900
person.identifier.scopus-author-id9435483700
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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