期刊
FERMENTATION-BASEL
卷 8, 期 2, 页码 -出版社
MDPI
DOI: 10.3390/fermentation8020049
关键词
dry-fermented sausages; Paio do Alentejo; food safety; starter cultures; biogenic amines; foodborne pathogens; food quality
资金
- national funds through Fundacao para a Ciencia e a Tecnologia (FCT)/MCTES [PDR2020-1.0.1-FEADER-031373, PDR2020-1.0.1-FEADER-031359]
- European Regional Development Fund (ERDF)
- national funds through FCT [UIDB/05183/2020, UIDP/00276/2020]
This study evaluated the effect of a high concentration of starter cultures and an extended fermentation step on the safety and quality of Paio do Alentejo. The results showed that the inoculated starter cultures significantly reduced bacterial counts and biogenic amine content, without compromising the sensory characteristics of Paio do Alentejo.
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 selected based on our previous works. Staphylococcus equorum S2M7, Staphylococcus xylosus CECT7057, Lactobacillus sakei CV3C2, Lactobacillus sakei CECT7056, and a yeast strain (2RB4) were co-inoculated in meat batters at a concentration of 10(8) cfu/g for bacteria and 10(6) cfu/g for yeast strain, and 0.25% dextrose was added. Inoculated starters significantly reduced pH, Listeria monocytogenes counts, and total content in biogenic amines. The studied starter cultures did not compromise the sensory characteristics of PA, and thus, their use can be considered to protect these sausages and contribute to their safety.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据