26 documents found, page 1 of 3
Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inocula...
Dias, Igor; Laranjo, M.; Potes, M. E.; Agulheiro-Santos, A.C.; Ricardo Rodrigues, S.; Fraqueza, M.J.; Oliveira, Margarida; Elias, M.Paio do Alentejo (PA) is one of the most popular dry-fermented sausages in Portugal. The aim of the present work was to evaluate the effect of a high concentration of starter cultures with an extended fermentation step on the safety and quality of PA. Physicochemical parameters, microbiological parameters, biogenic amines, colour, texture profile, and sensory attributes were assessed. Five starters were selecte...
Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inocula...
Dias, I.; Laranjo, M.; Potes, M.E.; Agulheiro-Santos, A.C.; Ricardo-Rodrigues, S.; Fraqueza, M.J.; Oliveira, M.; Elias, M.Paio do Alentejo (PA) is one of the most popular dry-fermented sausages in Portugal. The aim of the present work was to evaluate the effect of a high concentration of starter cultures with an extended fermentation step on the safety and quality of PA. Physicochemical parameters, microbiological parameters, biogenic amines, colour, texture profile, and sensory attributes were assessed. Five starters were selecte...
Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vaso...
Dias, I.; Laranjo, M.; Potes, M.E.; Agulheiro-Santos, A.C.; Ricardo-Rodrigues, S.; Fialho, A.R.; Véstia, J.; Fraqueza, M.J.; Oliveira, M.; Elias, M.Dry-cured sausages are traditional in Mediterranean countries, and Paio do Alentejo (PA) is one of the most popular in South Portugal. The aim of the present work was to evaluate the effect of combined starters on the safety and quality of PA preserving its sensory quality. Physicochemical parameters, namely pH and water activity (aW), microbiological parameters, biogenic amines, color, texture, and sensory att...
Co-inoculation with Staphylococcus equorum and Lactobacillus sakei reduces vaso...
Dias, Igor; Laranjo, M.; Potes, M.E.; Agulheiro Santos, A.C.; Ricardo-Rodrigues, S.; Fialho, A.R.; Fraqueza, M.J.; Oliveira, Margarida; Elias, MiguelDry-cured sausages are traditional in Mediterranean countries, and Paio do Alentejo (PA) is one of the most popular in South Portugal. The aim of the present work was to evaluate the effect of combined starters on the safety and quality of PA preserving its sensory quality. Physicochemical parameters, namely pH and water activity (aW), microbiological parameters, biogenic amines, color, texture, and sensory att...
Dry‐Cured Meat Products According to the Smoking Regime: Process Optimization t...
Fraqueza, M.J.; Laranjo, M.; Alves, S.; Fernandes, M.H; Agulheiro-Santos, A.C.; Fernandes, M.J.; Potes, M.E.; Elias, M.The manufacturing of dry‐cured meat products usually includes a smoking step. Polycyclic aromatic hydrocarbons (PAHs) are potentially carcinogenic chemical compounds that may result from smoking. The aim of the present study was to optimize the smoking regime of traditional dry‐cured meat products in order to minimize the presence of PAHs. Dry‐cured sausages were submitted to different smoking regimes: (A) no s...
Impact of a 25% salt reduction on the microbial load, texture and sensory attri...
Elias, M.; Laranjo, M.; Potes, M.E.; Agulheiro-Santos, A.C.; Fernandes, M.J.; Garcia, R.; Fraqueza, M.J.Catalão is a Portuguese dry-cured traditional sausage, highly appreciated for its distinctive sensory properties. The aim of this study was to evaluate the impact of a 25% salt reduction on Catalão manufactured with either purebred Alentejano (Al) or crossbred Iberian × Duroc (IDr) pork meat, on its physicochemical and microbiological stability, texture parameters, and sensory attributes. No significant effect ...
Autochthonous starter cultures are able to reduce biogenic amines in a traditio...
Dias, I.; Laranjo, M.; Potes, M.E.; Agulheiro-Santos, A.C.; Ricardo-Rodrigues, S.; Fialho, A.R.; Véstia, J.; Fraqueza, M.J.; Oliveira, M.; Elias, M.Traditional smoked fermented sausages are highly appreciated in Portugal and are mostly manufactured according to traditional procedures. The aim of the present work was to evaluate the e ect of autochthonous starter cultures on the safety and quality of a smoked fermented sausage, Painho da Beira Baixa (PBB), preserving its sensory quality. Physicochemical parameters, namely pH and water activity (aW), microbi...
Shelf-life extension and quality improvement of a Portuguese traditional ready-...
Laranjo, M.; Potes, M.E.; Gomes, A.; Véstia, J.; Garcia, R.; Fernandes, M.J.; Fraqueza, M.J.; Elias, M.Cabec a de xara is a traditional ready-to-eat meat product (RTEMP) from the Portuguese region of Alentejo. It is a moulded galantine made of low value pork pieces. The aim of this work was to test the addition of vinegar in reducing the spoilage microbiota, as well as controlling Listeria monocytogenes, in order to increase the shelf-life of cabec a de xara. Physicochemical (fatty acids and biogenic amines prof...
What is the main processing factor influencing Staphylococcus species diversity...
Fraqueza, M.J.; Rocha, J.M.; Laranjo, M.; Potes, M.E.; Fialho, A.R.; Fernandes, M.J.; Fernandes, M.H.; Barreto, A.; Semedo-Lemsaddek, T.; Elias, M.The microbiota of traditional dry-cured sausages and industrial environment was assessed to characterize the diversity of coagulase-negative staphylococci (CNS), and establish potential relationships with hygiene level or technological characteristics. Eight processing units from South Portugal were audited according to a checklist of requirements. Environmental and products’ samples at different production sta...
Addition of vinegar to extend the shelf-life of "Cabeça de Xara"
Laranjo, M.; Potes, M.E; Véstia, J.; Gomes, A.; Fraqueza, M.J.; Elias, M.Cabeça de xara es un producto de carne listos para comer, cuya producción es muy característica en el Alentejo, una región de Portugal. Es una galantina que generalmente se moldea en forma de paralelepípedo. Se elabora con varias carnes obtenidas de la raza porcina Alentejana y criada en la misma región, cabezas de cerdo deshuesadas, lengua y tejido conectivo, a la que se le añade una serie de condimentos como ...