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Effect of addition of a starter cultures on physicochemical and sensory properties of “alheira”, a smoked sausage-like product

2018Journal article Open access
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dc.contributor.authorBarros, Diana
dc.contributor.authorSobrosa, Cristina
dc.contributor.authorPinheiro, Rita
dc.contributor.authorFonseca, Susana
dc.contributor.authorVaz-Velho, Manuela
dc.date.accessioned2018-10-26T14:15:04Z
dc.date.available2018-10-26T14:15:04Z
dc.date.issued2018
dc.description.abstractIntroduction: “Alheira” is a traditional Portuguese smoked sausage-like product that can be manufactured with different types of meat and bread. Biopreservation of foods has gained special prominence due to the possibility of naturally controlling the growth of pathogenic and spoilage microorganisms, with a growing interest in the use of lactic acid bacteria (LAB) and their bacteriocins. Objectives: To ascertain the effect of adding fresh and dried starter LAB cultures (Lactobacillus plantarum ST153Ch) on the physicochemical and sensory characteristics of “Alheira”. Methods: All samples were produced at the industrial level. Sampling for analytical procedures was performed at 0, 15, 30, 45, 60, 75 and 90 days of storage at 4 C. Physicochemical characteristics (moisture content, pH, water activity (aw), instrumental hardness and adhesiveness, instrumental colour (L*, a*, b*)) and sensory evaluation, performed by 9 panellists regarding visual appearance, odour, texture and taste (11 attributes), were evaluated along the storage at 4 C. Results: Significant differences (p<0.05) were observed in all samples regarding moisture content, pH, aw, instrumental hardness, adhesiveness and in colour parameters, during the storage period. Conclusions: No significant differences in both inoculated “Alheira” samples compared to the control assay were found in sensory analysis until day 90, meaning that L. plantarum ST153Ch starter culture, fresh or dried, could be applied successfully until at least until day 75.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationBarros, D. B., Sobrosa, C., Pinheiro, R., Fonseca, S. & Vaz-Velho, M. (2018). Effect of addition of a starter cultures on physicochemical and sensory properties of “Alheira”, a smoked sausage-like product. Millenium, 2(7), 39-48. DOI: https://doi.org/10.29352/mill0207.03.00195pt_PT
dc.identifier.doi10.29352/mill0207.03.00195pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/5261
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subject“Alheira”pt_PT
dc.subjectCured smoked sausagespt_PT
dc.subjectLactic acid bacteriapt_PT
dc.subjectPhysicochemical characteristicspt_PT
dc.subjectSensory evaluationpt_PT
dc.titleEffect of addition of a starter cultures on physicochemical and sensory properties of “alheira”, a smoked sausage-like productpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.conferencePlaceViseupt_PT
oaire.citation.endPage48pt_PT
oaire.citation.issue7pt_PT
oaire.citation.startPage39pt_PT
oaire.citation.titleMilleniumpt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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RE - Série 2, n.º 07: (2018)