TY - JOUR
T1 - Effects of lactobacillus plantarum bacteriocinogenic culture on physicochemical, microbiological, and sensorial characteristics of "Chouriço Vinha d'Alhos", a traditional Portuguese sausage
AU - Macieira, A.
AU - Barros, D.
AU - Vaz-Velho, M.
AU - Pinheiro, R.
AU - Fonseca, S.
AU - Albano, H.
AU - Teixeira, P.
N1 - Funding Information:
This investigation was supported through the DEM@ BIOFUMADOS-Demonstrador do Biofumados Tradição vs Qualidade-Produção de Enchidos e Fumados Tradicionais Portugueses (NORTE-01-0247-FEDER-017634), co-funded by Fundo Europeu de Desenvolvimento Regional (FEDER), under Programa Operacional Regional do Norte (PO Norte).
Funding Information:
This investigation was supported through the DEM@ BIOFUMADOS-Demonstrador do Biofumados Tradição vs Qualidade-Produção de Enchidos e Fumados Tradicionais Portugueses (NORTE-01-0247-FEDER-017634), co-funded by Fundo Europeu de Desenvolv-imento Regional (FEDER), under Programa Operacional Regional do Norte (PO Norte).
Publisher Copyright:
© 2018, Shahid Sadoughi University of Medical Sciences.
PY - 2018/12/1
Y1 - 2018/12/1
N2 - "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 °C. 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.
AB - "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 °C. 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.
KW - Food analysis
KW - Food safety
KW - Lactobacillus plantarum
KW - Meat products
UR - http://www.scopus.com/inward/record.url?scp=85059650012&partnerID=8YFLogxK
U2 - 10.29252/jfqhc.5.4.2
DO - 10.29252/jfqhc.5.4.2
M3 - Article
AN - SCOPUS:85059650012
SN - 2345-685X
VL - 5
SP - 118
EP - 127
JO - Journal of Food Quality and Hazards Control
JF - Journal of Food Quality and Hazards Control
IS - 4
ER -