| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 140.05 KB | Adobe PDF |
Orientador(es)
Resumo(s)
Alheiras are traditional smoked naturally fermented meat sausages produced in the north of Portugal. They have not previously been
characterized as to their chemical and microbiological status. pH and salt levels are insufficient to assure microbiological safety, there is
ample opportunity for post-cooking contamination; the products require chill storage and cooking before consumption.
Heavy metals and biogenic amines were, in general, within accepted limits for meat products. Lactic acid bacteria comprised the
major microflora (ca. 7–8log cfu/g) with substantial counts of micrococci and enterococci (up to 7log cfu/g). Escherichia coli, Staphylococcus
aureus and Listeria spp. were detected in several samples.
Descrição
Palavras-chave
Alheira Fermented meat sausages Microbiological parameters Chemical composition; Biogenic amines
Contexto Educativo
Citação
FERREIRA, Vânia ...[et al.] - Chemical and microbiological characterization of alheira: A typical Portuguese fermented sausage with particular reference to factors relating to food safety. Meat Science. ISSN 0309-1740. Vol. 73, n.º 4 (2006), p. 570–575
Editora
Elsevier