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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 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
- 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