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- Food safety and quality profile of Alheira de Vitela, Chouriço de Carne and Salpicão Serra D’Arga: traditional Portuguese sausages produced in the North of PortugalPublication . Noronha, Lúcia; Almeida, Ana Luísa; Freixo, Ricardo; Jácome, Samuel; Fonseca, Susana; Vaz-Velho, Manuela; Almeida, Gonçalo; Silva, Cristina L. M.; Morais, Alcina M. M. B.; Silva, Joana; Teixeira, Paula
- Comparison of antilisterial effects of two strains of lactic acid bacteria during processing and storage of a Portuguese Salami-like Product “Alheira”Publication . Vaz-Velho, Manuela; Jácome, Samuel; Noronha, Lúcia; Todorov, Svetoslav; Fonseca, Susana; Pinheiro, Rita; Morais, Alcina M. M. B.; Silva, Joana; Teixeira, PaulaTraditional smoked and/or cured salami-like products are much appreciated by Southwest European consumers. However modern consumers require products that not only have high appealing sensory attributes but are also safe. In this work the effect of the application of two bacteriocinogenic lactic acid bacteria (LAB) Lb. plantarum ST202 and Lb. sakei ST153 for controlling Listeria monocytogenes growth in "Alheira", a traditional salami-like product, was investigated. The paste of "Alheira',' produced by an industrial meat company, was sterilized by autoclaving before inoculation and L. monocytogenes growth was evaluated during 15 days of storage. Both LAB strains showed antilisterial activity in the inoculated paste, but as in preliminary experiments with sterilized minced pork meat only strain ST153 presented activity against L. monocytogenes. it was decided, for further industrial tests, to use only this strain. Therefore, the effect of Lb. sakei ST153 against L. monocytogenes in industrially processed "Alheira", packed under vacuum or under modified atmosphere (MA) (20 % CO2 and 80 % N-2), was evaluated during 7 days storage at 4 degrees C. The effect of the inoculation of the bacteriocinogenic culture in the organoleptic properties of "Alheira" was also investigated. A quantitative descriptive sensory test was performed by a semi-trained panel after 5 days storage. No significant differences were observed in the microbiological and sensory quality of "Alheira" packed under vacuum or MA. A significant reduction in the level of L. monocytogenes was observed in the presence of Lb. sakei ST153 (2 log cycles reduction during the first 7 days). Results showed that panellists did not find significant differences between "Alheira" with Lb. sakei ST153 addition and commercial control, except for mass connection, acid taste and atypical taste. Despite that, both samples were scored above conformity limit. Thus, the application of LAB is a very promising mean of preventing L. monocytogenes growth in "Alheira".
- Effect of CA-storage on the physical and sensorial quality of "Rocha" pearPublication . Galvis-Sanchez, Andrea C.; Fonseca, Susana C.; Morais, Alcina M. M. B.; Malcata, F. Xavier
- Effect of lactic acid bacteria on quality and safety of ready-to-eat sliced cured/smoked meat productPublication . Jácome, Samuel; Fonseca, Susana; Pinheiro, Rita; Toorov, Svetoslav Dimitrov; Noronha, Lucia; Silva, Joana; Gomes, Ana; Pintado, Manuela; Morais, Alcina M. M. B.; Teixeira, Paula; Vaz-Velho, ManuelaThe bioprotective properties of native lactic acid cultures and their bacteriocins may be used for increasing the microbiological safety and stability of traditional sliced smoked pork products. It is expected that this addition would not affect consumer’s perception and, consequently, the acceptability of these traditional smoked meat products. The effect of two different LAB cultures, two different application methods and two different modified atmosphere packaging conditions (MAP) on growth control of Listeria monocytogenes and on sensory properties of “Chouriço”, a sliced cured/smoked pork product, were studied. Lactobacillus sakei ST153 (autochthonous bacteria) and BLC35 (commercial mixed starter culture including strains of Lactobacillus curvatus, Staphylococcus xylosus and Pediococcus acidilactici; CHR Hansen) both with bacteriocinogenic activity against Listeria monocytogenes, were applied by immersion or spray on smoked pork slices that were produced at industrial scale and packed under MAP (8 % or 12 % v/v CO2) and stored at 5 ⁰C. Previously to the incorporation of LAB cultures, L. monocytogenes was gently spread with a sterile cotton swab into the slices. The enumeration of LAB and L. monocytogenes was performed during the storage at 5 ºC. A quantitative descriptive sensory test was performed by a sensory trained panel at 30, 90 and 120 days, involving previous sessions for main descriptors definition, their scale limits as well as verbal anchors by panel consensus. A final sheet with nine descriptors (meat colour, greasiness, characteristic odour, offodour, hardness, succulence, characteristic taste, acid taste, bitter taste), each one with a 13-point scale, was validated. Listeria monocytogenes decreased to values <100 CFU/g in smoked pork slices of both application techniques. Meat colour, succulence and characteristic taste were the common attributes for both LAB cultures that varied over the shelf life. The application method had no significant effect on any of the sensorial attributes analyzed. MAP influence was only noticed in terms of greasiness and hardness. The samples containing BLC35 addition were categorized as harder and as less succulent than the ones containing L. sakei ST153.
- Can anti-listerial L AB strains, used as starter cultures, affect the sensory properties of a sausage-like smoked product?Publication . Jácome, Samuel L.; Fonseca, Susana; Pinheiro, Rita; Alvesa, Manuel Rui; Todorovb, Svetoslav; Noronha, Lúcia; Silva, Joana; Morais, Alcina M. M. B.; Teixeira, Paula; Vaz-Velho, Manuela
- Effects of preharvest, harvest and postharvest factors on the quality of pear (cv. "Rocha") stored under controlled atmosphere conditionsPublication . Galvis-Sánchez, Andrea C.; Fonseca, Susana C.; Morais, Alcina M. M. B.; Malcata, F. XavierPears (cv. Rocha’) grown at two locations and picked up at various times during the harvest season were assessed for firmness and colour, following 9 mo of storage under air or under controlled atmosphere conditions. A second-order polynomial was able to accurately fit the effect of time of harvest on pear’s quality, in an essentially empirical modelling effort; the best estimates of the parameters therein depend on the growing location, as well as on the atmosphere gas composition prevailing during storage.
- Sensorial and physicochemical quality responses of pears (cv Rocha) to long-term storage under controlled atmospheresPublication . Galvis-Sánchez, Andrea C.; Fonseca, Susana C.; Morais, Alcina M. M. B.; Malcata, F. XavierPears (cv Rocha) kept under controlled atmospheres (CA) and air were evaluated after longterm storage in terms of sensory attributes and physicochemical parameters, namely colour, firmness, polyphenoloxidase (PPO) activity and concentration of hydroxycinnamic compounds. The CA conditions were all combinations of 2 and 4% (v/v) O2 with 0.5 and 1.5% (v/v) CO2. Storage under CA conditions produced a beneficial effect on ‘Rocha’ pears in maintaining their quality and, consequently, in extending their shelf life and acceptability. Clear differences in sensorial attributes, colour parameters and PPO activity were found between CA- and air-stored pears. The effect provided by the CA conditions persisted throughout the time of exposure to the open air. The 2%O2 concentration produced amore beneficial effect than its 4%counterpart on the sensorial and physical characteristics of the pears.The former concentration of O2 prevented yellowing and allowed regular softening, hence keeping a high flavour quality. No clear effects could be associated with CO2 levels. Empirical models were developed that describe the effects of O2 and CO2 concentrations, as well as time at room temperature on physicochemical parameters pertaining to ‘Rocha’ pears.
- Bioconservação de alimentos tradicionais por adição de bactérias ácido-lácticas e das suas bacteriocinasPublication . Jácome, S. L.; Todorov, S. D.; Fonseca, S. C.; Pinheiro, R.; Guerreiro, J. S.; Monteiro, V.; Fernandes, P.; Noronha, L.; Almeida, Gonçalo; Gomes, Ana M. P.; Pintado, M. E.; Silva, Cristina L. M.; Morais, Alcina M. M. B.; Silva, Joana; Teixeira, Paula; Vaz-Velho, Manuela
- Application of nisin and chitosan as antimicrobial agents in traditional cured and smoked “Alheira”Publication . Fonseca, S. C.; Jácome, S.; Pinheiro, R.; Alves, M. R.; Noronha, L.; Silva, J.; Almeida, G.; Todorov, S. D.; Pintado, M. E.; Gomes, A; Morais, Alcina M. M. B.; Vaz-Velho, M.; Teixeira, Paula