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Staphylococcus aureus inactivation in a non-ready-to-eat sausage during maturation: a dynamic model
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Orientador(es)
Resumo(s)
The aim of this study was to model the effect of annatto (Bixa orellana) extract against S. aureus (SA) in a Portuguese non-ready-to-eat meat product (alheira sausage) during maturation. Alheira batter was prepared with 0.0%, 0.5%, 1.0%, or 1.5% of lyophilised annatto extract and stuffed in pre-washed natural casings following inoculation with SA, then hung in a climatic-controlled chamber at 10 °C for 13 days. For every treatment, a dynamic model was adjusted and adequately fitted to all survival curves with residuals and root mean square errors between 0.0008–0.0016 and 0.029–0.040, respectively, producing significant parameter estimates. Therefore, the addition of annatto extracts significantly shortened the shoulder phase and decreased the time to achieve one log reduction, which, in practical terms, corresponded to up to 1.35 [SE = 0.08] log CFU/g reduction by the end of the 13-day maturation.
Descrição
Palavras-chave
Alheira Modelling Bigelow Safety Pathogens Annatto Biopreservative Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology
Contexto Educativo
Citação
Coelho-Fernandes, Sara; Rodrigues, Gisela; Faria, Ana Sofia; Cadavez, Vasco; Gonzales-Barron, Ursula (2022). Staphylococcus aureus inactivation in a non-ready-to-eat sausage during maturation: a dynamic model. In Proceedings of “The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing”. Online: MDPI. p. 1-7. ISSN 2673-9976
Editora
MDPI