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|Title: ||Binomial effects of high isostatic pressure and time on the microbiological, sensory characteristics and lipid composition stability of vacuum packed dry fermented sausages “chouriço”|
|Authors: ||Alfaia, António|
Fernandes, Maria J.
Fernandes, Maria H.
|Keywords: ||High pressure processing|
Dry fermented sausage
Fatty acid composition
|Issue Date: ||2015|
|Publisher: ||Innovative Food Science and Emerging Technologies|
|Citation: ||Alfaia et al. (2015)|
|Abstract: ||The effect of high pressure processing (HPP), at different combinations of pressure and time, on dry fermented
sausages (DFS)was evaluated by chemical, microbiological and sensory analyses. Lipid composition and stability
were also assessed. HPP (N400MPa and longer than 154 s) produced a reduction in spoilage microbiota,without
negative effect on fermentative microbiota, that will be able to continue their role. Total fatty acids and lipid
stability were not affected. Only a small effect on fatty acid (FA) composition was observed. Nutritional value
of the lipid fraction was only affected by the ratio n−6/n−3 FA. Treatments at 400MPa for 154 s or 960 s resulted
in DFS being detected as different from control by sensory analysis. Those differences did not depreciate the
product; on the contrary it seems to improve the bright aspect of the whole sausage, the cohesion and firmness
and the correctly dried aspect of slices.
Industrial relevance: Dry fermented meat sausages are very popular ready-to-eat meat based products. This study
assesses the effects of HPP on this much appreciated traditional products. The results showed that HPP can be
successfully applied to theseMediterranean fermented products without losses of sensory and nutritional characteristics.
The modelling and optimization of the HPP process applied on dry fermented sausages demonstrated in
this study are an advantage to industry efficiency. The utilisation of HPP by the industry can significantly increase
dry fermented meat sausage shelf life and safety, providing it an opportunity to reach the global market.|
|Appears in Collections:||FIT - Artigos em Livros de Actas/Proceedings|
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