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Microbial quality indicators and physicochemical properties of a Portuguese traditional dry-fermented sausage along processing

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dc.contributor.authorCadavez, Vasco
dc.contributor.authorGonzales-Barron, Ursula
dc.contributor.authorPereira, Ana Paula
dc.contributor.authorGomes, Aline
dc.contributor.authorLopes-da-Silva, M.F.
dc.contributor.authorRodrigues, Paula
dc.contributor.authorEstevinho, Leticia M.
dc.contributor.authorDias, Teresa
dc.date.accessioned2018-04-23T16:12:23Z
dc.date.available2018-04-23T16:12:23Z
dc.date.issued2015
dc.description.abstractLinguica is a traditional Portuguese dry1ermented sausage whereby chopped pork is macerated with water, wine, salt, garlic and pepper, and undergoes processes of maturation, smoking and drying. While they are highly appreciated, their production is subject to extensive process variability and quality. The objective of this study was to investigate the interrelationship between quality indicator microorganisms such as total viable counts (TVC), Enterobacteriaceae and S. aureus and the physicochemical characteristics of the batter/sausage along processing of Linguica. Microbiological surveys following a batch throughout production were completed for three batches in each of the two factories under study. In every batch, samples of raw meat (n=3), batter before maceration (n=3), batter after 3- or 4-day maceration (n=3) and sausages after curing/drying (n=S) were extracted. Counts of TVC, Enterobacteriaceae, S. aureus as well as pH and water activity (Aw) were determined in duplicate for each sample. A principal component analysis (PCA) of these variables was carried out using the R software 2.14.2. The two-component PCA solution explained 73% of the total variability. The fact that, within the first principal component (46%), S. aureus and TVC had both positive correlation coefficients while pH and Aw had both negative correlations, indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators of hygiene to increase. It also showed that S. aureus had the capacity to develop in LinguiAga despite the increasingly-adverse conditions of the food matrix. In relation to the second principal component (27%), Enterobacteriaceae counts and Aw had both positive correlations, suggesting that as Aw decreases along processing, the Enterobacteriaceae levels also tend to diminish. In the hi-dimensional projection of the principal components, for both factories, the finished products tend to present lower levels of Enterobacteriaceae and higher levels of S. aureus.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCadavez, Vasco; Gonzalez-Barron, Ursula A.; Pereira, Ana Paula; Gomes, Aelina; Lopes-da-Silva, M.F.; Rodrigues, Paula; Estevinho, Leticia M.; Dias, Teresa (2015). Microbial quality indicators and physicochemical properties of a Portuguese traditional dry-fermented sausage along processing. In 2nd International Conference on Food and Biosystems Engineering-FaBE2015. Mykonos- Greecept_PT
dc.identifier.urihttp://hdl.handle.net/10198/17206
dc.language.isoengpt_PT
dc.peerreviewednopt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectSafety quality indicatorspt_PT
dc.subjectDry-fermented sausagespt_PT
dc.titleMicrobial quality indicators and physicochemical properties of a Portuguese traditional dry-fermented sausage along processingpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceMykonos- Greecept_PT
oaire.citation.title2nd International Conference on Food and Biosystems Engineering_Fabe2015pt_PT
person.familyNameCadavez
person.familyNameGonzales-Barron
person.familyNamePereira
person.familyNameLopes-da-Silva
person.familyNameRodrigues
person.familyNameEstevinho
person.familyNameDias
person.givenNameVasco
person.givenNameUrsula
person.givenNameAna Paula
person.givenNameMaria de Fátima
person.givenNamePaula
person.givenNameLetícia M.
person.givenNameTeresa
person.identifierR-000-HDG
person.identifier142703
person.identifier.ciencia-id441B-01AB-A12E
person.identifier.ciencia-id0813-C319-B62A
person.identifier.ciencia-id1413-70AA-CDF6
person.identifier.ciencia-id2312-18AE-DA42
person.identifier.ciencia-idBA14-09D6-A406
person.identifier.orcid0000-0002-3077-7414
person.identifier.orcid0000-0002-8462-9775
person.identifier.orcid0000-0003-1489-5207
person.identifier.orcid0000-0003-2270-4482
person.identifier.orcid0000-0002-3789-2730
person.identifier.orcid0000-0002-9249-1948
person.identifier.orcid0000-0002-9419-9561
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id9039121900
person.identifier.scopus-author-id9435483700
person.identifier.scopus-author-id54401473200
person.identifier.scopus-author-id7102639646
person.identifier.scopus-author-id6506577664
person.identifier.scopus-author-id56830642600
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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