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Microbiological and physicochemical assessment of artisanally produced “Alheira” fermented sausages in Northern Portugal

2021Comunicação em conferência Acesso aberto
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dc.contributor.authorCoelho-Fernandes, Sara
dc.contributor.authorZefanias, Odete
dc.contributor.authorRodrigues, Gisela
dc.contributor.authorFaria, Ana Sofia
dc.contributor.authorFernandes, Ângela
dc.contributor.authorBarros, Lillian
dc.contributor.authorCadavez, Vasco
dc.contributor.authorGonzales-Barron, Ursula
dc.date.accessioned2022-01-26T11:11:11Z
dc.date.available2022-01-26T11:11:11Z
dc.date.issued2021
dc.description.abstractAlheira is a traditional non-ready-to-eat sausage produced mainly in northern Portugal. The objective of this study was to evaluate the associations between some relevant physicochemical and microbiological attributes of alheiras produced by different regional producers. Finished products from 8 regional factories amounting to 40 samples were analyzed. Counts of mesophiles, lactic acid bacteria, Staphylococcus aureus, presumptive Clostridium perfringens, and Salmonella spp., as well as pH, water activity (aW), and proximate analysis were determined. Principal component analysis (PCA) of these variables was conducted to construct quality maps. Three meaningful components were extracted, accounting for 63% of data variability. PC1 (26% data variability) was positively associated with LAB, mesophiles, and S. aureus, characterizing therefore longer fer- mentation. PC2 (22% data variability) correlated negatively with moisture, aW and positively with C. perfringens, and thus has been linked to greater dehydration of sausages. PC3 (15% data varia- bility) correlated positively with pH and protein content, implying the use of more meat in the formulation. This preliminary work has identified three quality factors underpinning the variabil- ity in artisanal alheiras; and has also highlighted the need to implement better microbiological control and process standardization during the production of artisanal alheiras.pt_PT
dc.description.sponsorshipThe authors are grateful to EU PRIMA programme and the Portuguese Foundation for Science and Technology (FCT) for funding the ArtiSaneFood project (PRIMA/0001/2018). The au- thors are grateful to FCT and FEDER under Programme PT2020 for financial support to CIMO (UIDB/00690/2020). Dr. 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.citationCoelho-Fernandes, Sara; Zefanias, Odete; Rodrigues, Gisela; Faria, Ana Sofia; Fernandes, Ângela; Barros, Lillian (2021). Microbiological and physicochemical assessment of artisanally produced “Alheira” fermented sausages in Northern Portugal. In The 1st International Electronic Conference on Food Science and Functional Foods.pt_PT
dc.identifier.doi10.3390/foods_2020-07627pt_PT
dc.identifier.urihttp://hdl.handle.net/10198/24917
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationInnovative Bio-interventions and Risk Modelling Approaches for Ensuring Microbial Safety and Quality of Mediterranean Artisanal Fermented Foods
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectNon-ready-to-eat sausagept_PT
dc.subjectQualitypt_PT
dc.subjectSafetypt_PT
dc.subjectHygiene indicatorspt_PT
dc.subjectPathogenspt_PT
dc.subjectPrincipal component analysispt_PT
dc.titleMicrobiological and physicochemical assessment of artisanally produced “Alheira” fermented sausages in Northern Portugalpt_PT
dc.typeconference paper
dspace.entity.typePublication
oaire.awardTitleInnovative Bio-interventions and Risk Modelling Approaches for Ensuring Microbial Safety and Quality of Mediterranean Artisanal Fermented Foods
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PRIMA%2F0001%2F2018/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.titleThe 1st International Electronic Conference on Food Science and Functional Foodspt_PT
oaire.fundingStream3599-PPCDT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameFaria
person.familyNameFernandes
person.familyNameBarros
person.familyNameCadavez
person.familyNameGonzales-Barron
person.givenNameAna Sofia
person.givenNameÂngela
person.givenNameLillian
person.givenNameVasco
person.givenNameUrsula
person.identifierO-4756-2015
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person.identifier.orcid0000-0002-3077-7414
person.identifier.orcid0000-0002-8462-9775
person.identifier.ridJ-3600-2013
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id56078920800
person.identifier.scopus-author-id35236343600
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.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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