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|Title: ||Effect of autochthonous starter cultures in the production of "Paio", a traditional Portuguese dry- cured sausage|
|Authors: ||Dias, Igor|
Fraqueza, Maria J.
|Keywords: ||Traditional dry-cured sausages|
Alentejano pig breed meat
|Issue Date: ||2016|
|Publisher: ||Instituto Politécnico de Portalegre|
|Abstract: ||Traditional dry-cured sausages are highly appreciated in Mediterranean countries.
The aim of the present study was to evaluate the effect of different starter cultures in the sausages
Alentejano pig meat was used to prepare drycured
sausages in a local factory. Staphylococcus xylosus, Lactobacillus sakei and a yeast strain
were inoculated at a concentration of 106 cfu/g meat batter both in separate and in mixed culture.
Three independent batches with two replicates per treatment were produced. Samples were collected
throughout the ripening process. pH and aw were determined according to the ISO standards.
Microbiological counts of total mesophiles, total psycrotrophs, anaerobes, coagulase-negative
staphylococci (CNS), lactic acid bacteria (LAB), enterobacteria, yeasts and moulds and Listeria
monocytogenes were done according to the respective ISO standards, as well as detection of
Salmonella spp. Biogenic amines quantification was performed by HPLC as described by Roseiro et
al. (1). The treatment with L. sakei alone was the most effective in reducing the contamination level
both with Salmonella spp. and L. monocytogenes, however this effect seems to be lost in the mixed
cultures. The presence of the yeast strain seems to increase the levels of phenylethylamine and
histamine. The contents in cadaverine, putrescine and tyramine were generally lower in the
inoculated sausages. Regarding tyramine, the treatments with L. sakei showed significantly lower
values. No significant differences between treatments were observed for both spermine and
|Appears in Collections:||ICAAM - Artigos em Livros de Actas/Proceedings|
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