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

doi:10.29252/jfqhc.5.4.2

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 journal › Article › peer-review

6 Citations (Scopus)

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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 language	English
Pages (from-to)	118-127
Number of pages	10
Journal	Journal of Food Quality and Hazards Control
Volume	5
Issue number	4
DOIs	https://doi.org/10.29252/jfqhc.5.4.2
Publication status	Published - 1 Dec 2018

Keywords

Food analysis
Food safety
Lactobacillus plantarum
Meat products

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10.29252/jfqhc.5.4.2Licence: CC BY

19778063Final published version, 504 KBLicence: CC BY

http://hdl.handle.net/10400.14/26752Licence: CC BY

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Macieira, A., Barros, D., Vaz-Velho, M., Pinheiro, R., Fonseca, S., Albano, H., & 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), 118-127. https://doi.org/10.29252/jfqhc.5.4.2

@article{3d000688a89841abbee30de581097e10,

title = "Effects of lactobacillus plantarum bacteriocinogenic culture on physicochemical, microbiological, and sensorial characteristics of {"}Chouri{\c c}o Vinha d'Alhos{"}, a traditional Portuguese sausage",

abstract = "{"}Chouri{\c c}o 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 {"}Chouri{\c c}o Vinha d'Alhos{"}. Methods: {"}Chouri{\c c}o 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.",

keywords = "Food analysis, Food safety, Lactobacillus plantarum, Meat products",

author = "A. Macieira and D. Barros and M. Vaz-Velho and R. Pinheiro and S. Fonseca and H. Albano and P. Teixeira",

note = "Funding Information: This investigation was supported through the DEM@ BIOFUMADOS-Demonstrador do Biofumados Tradi{\c c}{\~a}o vs Qualidade-Produ{\c c}{\~a}o 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 Tradi{\c c}{\~a}o vs Qualidade-Produ{\c c}{\~a}o 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: {\textcopyright} 2018, Shahid Sadoughi University of Medical Sciences.",

year = "2018",

month = dec,

day = "1",

doi = "10.29252/jfqhc.5.4.2",

language = "English",

volume = "5",

pages = "118--127",

journal = "Journal of Food Quality and Hazards Control",

issn = "2345-685X",

publisher = "Shahid Sadoughi University of Medical Sciences",

number = "4",

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Macieira, A, Barros, D, Vaz-Velho, M, Pinheiro, R, Fonseca, S, Albano, H & 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, vol. 5, no. 4, pp. 118-127. https://doi.org/10.29252/jfqhc.5.4.2

Effects of lactobacillus plantarum bacteriocinogenic culture on physicochemical, microbiological, and sensorial characteristics of "Chouriço Vinha d'Alhos", a traditional Portuguese sausage. / Macieira, A.; Barros, D.; Vaz-Velho, M. et al.
In: Journal of Food Quality and Hazards Control, Vol. 5, No. 4, 01.12.2018, p. 118-127.

Research output: Contribution to journal › Article › peer-review

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 -

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

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Keywords

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DEM@BIOFUMADOS: Biosmoke demonstrator - tradition and quality - sausages and smoked production

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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

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

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DEM@BIOFUMADOS: Biosmoke demonstrator - tradition and quality - sausages and smoked production

Cite this