Logo do repositório
 
Publicação

Microbiological profile of salpicão de vinhais and chouriça de vinhais from raw materials to final products: Traditional dry sausages produced in the North of Portugal

2009Artigo científico Acesso aberto
Ver registo simples
dc.contributor.authorFerreira, V.
dc.contributor.authorBarbosa, J.
dc.contributor.authorSilva, J.
dc.contributor.authorGibbs, P.
dc.contributor.authorHogg, T.
dc.contributor.authorTeixeira, P.
dc.date.accessioned2010-10-07T14:36:45Z
dc.date.available2010-10-07T14:36:45Z
dc.date.issued2009
dc.description.abstractSalpicão de Vinhais and Chouriça de Vinhais are traditional dry-fermented meat sausages produced in the North of Portugal. The microbiological profile during production of both products was followed in three small processing units. Lactic acid bacteria were the most prevalent microorganisms, with enhanced growth during the smoking process and a consequent decrease of pH. This study demonstrated that when highly contaminated raw ingredients are used, pathogens might not be eliminated during processing (from seasoning until the end of smoking). Therefore, it is important to highlight that to produce safe Salpicão and Chouriça following traditional recipes and methodologies it is necessary to work under hygienic conditions using raw materials of good microbiological quality. Industrial relevance: Preservation of pork meat in the form of semi-dry, fermented and smoked products having a long shelf-life, is an age-old artisanal process that is still practiced in many areas of the world. In many rural communities production has a significant impact on the local economy and food supply, but these products are now becoming increasingly popular in urban areas. In a more widespread distribution of such artisanal products, it is important that consumers are not exposed to undue risks of food-borne infections or intoxications. This study investigates the evolution of the microflora and microbiological safety during the production processes of two such traditional products in the North of Portugal, and during storage of the final products.por
dc.description.versioninfo:eu-repo/semantics/acceptedVersion
dc.identifier.citation"Innovative Food Science and Emerging Technologies". ISSN 1466-8564. 10: 2 (2009) 279–283por
dc.identifier.urihttp://hdl.handle.net/10400.14/2690
dc.language.isoengpor
dc.publisherElsevierpor
dc.relation.publisherversionhttp://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6W6D-4TXF809-2&_user=2460358&_coverDate=04%2F30%2F2009&_rdoc=24&_fmt=high&_orig=browse&_origin=browse&_zone=rslt_list_item&_srch=doc-info%28%23toc%236596%232009%23999899997%23932058%23FLA%23display%23Volume%29&_cdi=6596&_sort=d&_docanchor=&_ct=27&_acct=C000057417&_version=1&_urlVersion=0&_userid=2460358&md5=26cd3c7debeb84b5a0a1355168c7514f&searchtype=apor
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectSalpicão de Vinhaispor
dc.subjectChouriça de Vinhaispor
dc.subjectProcessing unitspor
dc.subjectMicrobiological profilepor
dc.titleMicrobiological profile of salpicão de vinhais and chouriça de vinhais from raw materials to final products: Traditional dry sausages produced in the North of Portugalpor
dc.typejournal article
dspace.entity.typePublication
person.familyNameBorges Ferreira
person.familyNameBarbosa
person.familyNameSilva
person.familyNameGibbs
person.familyNameHogg
person.familyNameTeixeira
person.givenNameVânia
person.givenNameJoana
person.givenNameJoana
person.givenNamePaul
person.givenNameTim
person.givenNamePaula
person.identifier.ciencia-id9516-589F-8B0D
person.identifier.ciencia-idB415-743D-D9F9
person.identifier.ciencia-idFF11-88CC-8BD4
person.identifier.orcid0000-0001-7093-9193
person.identifier.orcid0000-0001-5879-9458
person.identifier.orcid0000-0003-3977-7418
person.identifier.orcid0000-0002-6580-4363
person.identifier.orcid0000-0003-2017-4131
person.identifier.orcid0000-0002-6296-5137
person.identifier.ridK-1343-2014
person.identifier.ridJXY-0365-2024
person.identifier.ridJ-8678-2014
person.identifier.scopus-author-id8317338900
person.identifier.scopus-author-id13608752600
person.identifier.scopus-author-id7403023130
person.identifier.scopus-author-id7005603860
person.identifier.scopus-author-id7005895206
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublicationb8867092-8efe-4663-99d3-7cb6d1a7d89e
relation.isAuthorOfPublicationce89919c-98a7-473c-995a-1d89e70644b6
relation.isAuthorOfPublication42069f79-2050-47f2-a42b-fab5c301e9a3
relation.isAuthorOfPublication218d85c8-40f4-42c0-9a47-4e8ad9f72a96
relation.isAuthorOfPublication12b8092d-fe59-408b-8058-47369a97d229
relation.isAuthorOfPublicationb918d4a2-b9f9-4c56-8318-111625e4d58b
relation.isAuthorOfPublication.latestForDiscovery218d85c8-40f4-42c0-9a47-4e8ad9f72a96

Ficheiros

Principais
A mostrar 1 - 1 de 1
Miniatura indisponível
Nome:
Microbiological profile of Salpicão.pdf
Tamanho:
290.96 KB
Formato:
Adobe Portable Document Format
Ver/Abrir
Licença
A mostrar 1 - 1 de 1
Miniatura indisponível
Nome:
license.txt
Tamanho:
1.71 KB
Formato:
Item-specific license agreed upon to submission
Descrição:
Ver/Abrir

Coleções

ESB - Contribuições em Revistas Científicas / Contribution to Journals