Microbiological safety of Portuguese Dry-Fermented Chouriço Sausages as affected by Processing and Physicochemical Factors
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منابع مشابه
Antibiotic resistance and virulence factors among Enterococci isolated from chouriço, a traditional Portuguese dry fermented sausage.
Enterococci are ubiquitous microorganisms, found as part of the normal intestinal microbiota of many animals. They can be present in food products, for example, the Portuguese dry fermented sausage chouriço. Twenty enterococci were isolated from chouriço in two processing units; after identification and typification by conventional-molecular methods, the isolates were screened for virulence fac...
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The effect of the addition of an antioxidant and saliva on the release of aroma compounds from dry fermented sausages was studied by extracting the headspace at different times using solid phase micro-extraction technique. The compounds were analysed by gas chromatography using a FID detector and identified by mass spectrometry. The addition of butylated hydroxytoluene to dry fermented sausages...
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Probiotic fermented sausages are safe and healthy meat products. Semi-dry fermented sausages were manufactured from camel meat inoculated with Lactobacillus casei and Lactobacillus paracasei and control. All treatments were analyzed for the physico-chemical characteristics (Protein, Moisture, Fat, Ash, Lactic acid value and pH), microbiological features (total aerobic, total mold and yeast...
متن کاملGrowth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages (chouriço).
Potassium sorbate (PS), sodium benzoate (SB) and methyl p-hydroxybenzoate (MHB) were investigated as surface treatments for their ability to inhibit the growth of 18 isolates of spoilage and pathogenic bacteria from two types of Portuguese dry smoked sausages (Chouriço). MHB significantly inhibited the growth rate of 12 of the isolates (p<0.05) whereas no effect was observed for four isolates o...
متن کاملEffects of Lactobacillus plantarum Bacteriocinogenic Culture on Physicochemical, Microbiological, and Sensorial Characteristics of “Chouriço Vinha d´Alhos”, a Traditional Portuguese Sausage
Background: “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” ...
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ژورنال
عنوان ژورنال: Madridge Journal of Food Technology
سال: 2018
ISSN: 2577-4182
DOI: 10.18689/mjft-1000121