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

A. Macieira, D. Barros, M. Vaz-Velho, R. Pinheiro, S. Fonseca, H. Albano, P. Teixeira*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)

Abstract

"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.
Original languageEnglish
Pages (from-to)118-127
Number of pages10
JournalJournal of Food Quality and Hazards Control
Volume5
Issue number4
DOIs
Publication statusPublished - 1 Dec 2018

Keywords

  • Food analysis
  • Food safety
  • Lactobacillus plantarum
  • Meat products

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