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Relating microbiological and physicochemical patterns of a traditional Portuguese fermented sausage along processing

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dc.contributor.authorPereira, Ana Paula
dc.contributor.authorGomes, Aline
dc.contributor.authorCadavez, Vasco
dc.contributor.authorFernandes, ConceiĆ§Ć£o
dc.contributor.authorRodrigues, Paula
dc.contributor.authorEstevinho, Leticia M.
dc.contributor.authorGonzales-Barron, Ursula
dc.contributor.authorDias, Teresa
dc.date.accessioned2018-04-23T16:26:40Z
dc.date.available2018-04-23T16:26:40Z
dc.date.issued2015
dc.description.abstractLinguiƧa is a Portuguese popular ready-to-eat dry fermented sausage. Despite the high diversity of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt, garlic, pepper, and undergoes processes of maturation, smoking and drying. During the fermentation and drying of sausages, L. monocytogenes tends to decrease considerably. However, despite the various hurdles in the dry sausage manufacturing process, this foodborne pathogen is able to survive and is detected in the final product. Factors that may affect the growth or survival of foodborne pathogens in sausage products such as linguiƧa include water activity (aw), pH, temperature, use of starter cultures and use of ingredients with antimicrobial activity (e.g., garlic, smoke). The present study has evaluated the influence of the addition of a commercial starter culture and ripening temperature (10Āŗ C and 18ĀŗC) on growth and survival of L. monocytogenes strains, isolated from sausage, in experimentally inoculated linguiƧa. Sliced raw meat was mixed with salt (20g/kg), dry garlic (4,5g/kg), sweet paper (12,5g/kg), laurel (0,5g/kg), dextrose (10g/kg), a mix of red/white wine (410ml/kg) and water (410ml/kg) and inoculated with L. monocytogenes (5 log10/g). Additionally Commercial starter culture (5 log10/g) was added to one batch. The batter was macerated for 3 days at 4ĀŗC. After stuffing into natural pork casings, sausages were hung vertically in a climate controlled chamber, for ripening at 10ā„ƒ or 18ĀŗC with 83% relative humidity (RH) during ten days. During maceration step was observed no changes in growth rate of LAB and L. monocytogenes. However during ripening step was verified an increase of the count of LAB and a concomitantly decrease of L. monocytogenes. In the batches not inoculated with a commercial starter culture was observed a decrease of L. monocytogenes of 1 log10/g at 10ĀŗC and 1,57log10/g at 18ĀŗC of ripening temperature. The addition of a commercial starter culture increased the reduction of pathogen at both temperatures (1,57log10/g at 10ĀŗC and 2,24log10/g at 18ĀŗC). This study points out the fact that the decrease of L. monocytogenes contamination rate during the manufacturing process of sausages is due to the drying and ripening step than to the maceration itself and is due mainly to the effect of starter culture and ripening temperature.pt_PT
dc.description.sponsorshipThis research was supported through the project PTDC/AGR-TEC/3107/2012, awarded by the Portuguese Foundation for Science and Technology (FCT), European Regional Development Funds (ERDF). Dr. Gonzales- Barron also acknowledges the financial support provided by FCT through the award of an Investigator Fellowship (IF) in the mode of Development Grants (IF/00570).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPereira, Ana Paula; Gomes, Aeline; Cadavez, Vasco; Fernandes, ConceiĆ§Ć£o; Rodrigues, Paula; Estevinho, Leticia M.; Gonzales-Barron, Ursula A.; Dias, Teresa (2015). Relating microbiological and physicochemical patterns of a traditional Portuguese fermented sausage along processing. In BioMicroWorld 2015. Barcelonapt_PT
dc.identifier.urihttp://hdl.handle.net/10198/17207
dc.language.isoengpt_PT
dc.peerreviewednopt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectListeria monocytognespt_PT
dc.subjectdry-fermented sausagespt_PT
dc.titleRelating microbiological and physicochemical patterns of a traditional Portuguese fermented sausage along processingpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/COMPETE/PTDC%2FAGR-TEC%2F3107%2F2012/PT
oaire.citation.conferencePlaceBarcelona, Espanhapt_PT
oaire.citation.titleBioMicroWorld2015pt_PT
oaire.fundingStreamCOMPETE
person.familyNamePereira
person.familyNameCadavez
person.familyNameFernandes
person.familyNameRodrigues
person.familyNameMiranda Fernandes Estevinho
person.familyNameGonzales-Barron
person.familyNameDias
person.givenNameAna Paula
person.givenNameVasco
person.givenNameConceiĆ§Ć£o
person.givenNamePaula
person.givenNameMaria Leticia
person.givenNameUrsula
person.givenNameTeresa
person.identifierR-000-HDG
person.identifier15483
person.identifier142703
person.identifier.ciencia-id1413-70AA-CDF6
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person.identifier.ciencia-id2312-18AE-DA42
person.identifier.ciencia-idBA14-09D6-A406
person.identifier.ciencia-id0813-C319-B62A
person.identifier.orcid0000-0003-1489-5207
person.identifier.orcid0000-0002-3077-7414
person.identifier.orcid0000-0003-2873-501X
person.identifier.orcid0000-0002-3789-2730
person.identifier.orcid0000-0002-9249-1948
person.identifier.orcid0000-0002-8462-9775
person.identifier.orcid0000-0002-9419-9561
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id54401473200
person.identifier.scopus-author-id9039121900
person.identifier.scopus-author-id23018336600
person.identifier.scopus-author-id7102639646
person.identifier.scopus-author-id6506577664
person.identifier.scopus-author-id9435483700
person.identifier.scopus-author-id56830642600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundaĆ§Ć£o para a CiĆŖncia e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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