Autor(es): Coelho-Fernandes, Sara ; Rodrigues, Gisela ; Faria, Ana Sofia ; Caleja, Cristina ; Pereira, Eliana ; Pinela, José ; Carocho, Márcio ; Barros, Lillian ; Cadavez, Vasco ; Gonzales-Barron, Ursula
Data: 2021
Identificador Persistente: http://hdl.handle.net/10198/28530
Origem: Biblioteca Digital do IPB
Assunto(s): Antioxidant; Antimicrobial; Preservative; Fate study; Challenge study; Pathogen; Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology
The objective of this study was to assess the effect of sage (Salvia officinalis L.) extract on the survival of Staphylococcus aureus in a Portuguese non-ready-to-eat meat product (alheira sausage). Alheira batter was produced, mixed with 0.0%, 0.5%, 1.0%, or 1.5% of lyophilised sage extract, and stuffed in natural casings. Sausages were then individually inoculated with S. aureus and left to ferment/mature at 10 °C/85% RH for 10 days. Sage extract was found to inactivate S. aureus (p < 0.001) with no significant differences between doses. At the 10th day of maturation, S. aureus decreased in 1.146 log CFU/g (SE = 0.065 log CFU/g) in alheiras mixed with 0.5–1.0% sage extract. Nonetheless, this extract retarded the growth of indigenous lactic acid bacteria during maturation. The higher the dose, the greater the effect (p < 0.001).
