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Effects of lactobacillus plantarum bacteriocinogenic culture on physicochemical, microbiological, and sensorial characteristics of "Chouriço Vinha d'Alhos", a traditional Portuguese sausage

2018Journal article Open access
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dc.contributor.authorMacieira, A.
dc.contributor.authorBarros, D.
dc.contributor.authorVaz Velho, Manuela
dc.contributor.authorPinheiro, R.
dc.contributor.authorFonseca, S.
dc.contributor.authorAlbano, H.
dc.contributor.authorTeixeira, P.
dc.date.accessioned2019-01-29T18:50:25Z
dc.date.available2019-01-29T18:50:25Z
dc.date.issued2018
dc.description.abstractBackground: “Chouriço Vinha d’Alhos” is a traditional fermented dry meat sausage from North of Portugal. The aim of this work was to evaluate the effects of a fresh and a lyophilized bioprotective Lactobacillus plantarum ST153Ch culture, on an industrial scale, on the physicochemical, microbiological, and sensorial characteristics of “Chouriço Vinha d’Alhos”. Methods: “Chouriço Vinha d’Alhos” added with Lb. plantarum ST153Ch (fresh or lyophilized) were analyzed for the physicochemical, microbiological, and sensorial characteristics, over 90 days of storage at 4 ºC. All data were statistically analyzed using an ANOVA procedure by IBM SPSS Statistics v. 25. Results: The results showed that there was no difference in the reduction of L. monocytogenes, without or with the addition of Lb. plantarum either fresh or lyophilized. There were no significant differences (p>0.05) in some analyzed physicochemical parameters of products added with fresh or lyophilized Lb. plantarum cultures over the 90 days of storage; but both, fresh and lyophilized cultures, influenced some of the tested physicochemical parameters. Conclusion: Considering no significant differences between application methodologies (fresh or lyophilized Lb. plantarum), industry might be able to choose the most suitable method according to their manufacturing process.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMacieira, A., Barros, D., Vaz-Velho, M., Pinheiro, R., Fonseca, S., Albano, A., Teixeira, P. (2018). Effects of lactobacillus plantarum bacteriocinogenic culture on physicochemical, microbiological, and sensorial characteristics of “chouriço vinha d´alhos”, a traditional portuguese sausage. Journal of Food Quality and Hazards Control, 5(4), 118-127pt_PT
dc.identifier.doi10.29252/jfqhc.5.4.2pt_PT
dc.identifier.eid85059650012
dc.identifier.eissn2345-685X
dc.identifier.issn2345-6825
dc.identifier.urihttp://hdl.handle.net/10400.14/26752
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherShahid Sadoughi University of Medical Sciences
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectMeat productspt_PT
dc.subjectLactobacillus plantarumpt_PT
dc.subjectFood analysispt_PT
dc.subjectFood safetypt_PT
dc.titleEffects of lactobacillus plantarum bacteriocinogenic culture on physicochemical, microbiological, and sensorial characteristics of "Chouriço Vinha d'Alhos", a traditional Portuguese sausagept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage127
oaire.citation.issue4
oaire.citation.startPage118
oaire.citation.titleJournal of Food Quality and Hazards Controlpt_PT
oaire.citation.volume5
person.familyNameVaz Velho
person.familyNameCaldas-Fonseca
person.familyNameAlbano
person.familyNameTeixeira
person.givenNameManuela
person.givenNameSusana
person.givenNameHelena
person.givenNamePaula
person.identifier.ciencia-idC719-383D-5548
person.identifier.ciencia-idCA17-1DC3-74DF
person.identifier.ciencia-id201A-0D1F-C0FC
person.identifier.orcid0000-0003-4825-2058
person.identifier.orcid0000-0003-4793-5965
person.identifier.orcid0000-0002-2798-1924
person.identifier.orcid0000-0002-6296-5137
person.identifier.ridK-3058-2014
person.identifier.ridB-2880-2012
person.identifier.ridK-3400-2014
person.identifier.ridJ-8678-2014
person.identifier.scopus-author-id55999738500
person.identifier.scopus-author-id7005476572
person.identifier.scopus-author-id6602934854
person.identifier.scopus-author-id7005895206
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublication8d4c2a43-507d-4ded-94bb-4732e098ffca
relation.isAuthorOfPublicationd48923b4-519c-419b-b105-6a8ba5ed02ac
relation.isAuthorOfPublicationb918d4a2-b9f9-4c56-8318-111625e4d58b
relation.isAuthorOfPublication.latestForDiscoveryd48923b4-519c-419b-b105-6a8ba5ed02ac

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