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Authors: Dias, Igor
Laranjo, Marta
Fialho, Rita
Potes, M.E.
Véstia, Joana
Agulheiro-Santos, A.C.
Fraqueza, Maria João
Elias, Miguel
Editors: 61th ICoMST
Keywords: Staphyloccus
Issue Date: 2015
Publisher: 61h ICoMST 2015
Citation: Dias et al. (2015)
Abstract: In Mediterranean countries, such as Portugal, traditional dry-fermented sausages are highly appreciated. They are often still being manufactured in small processing units, according to traditional procedures. The aims of the present study were to evaluate the effect of different starter cultures and their optimal concentration, to reduce the microbial load in end-products, with the purpose to improve the sausages’ safety, without deteriorating sensory acceptability. pH, aw, colour, texture and microbiological profile were assessed. On the other hand, a sensory panel evaluated the products. Based on the first results, S. xylosus and L. sakei were chosen to be inoculated together with a yeast strain. In the mixed starter culture experiment, a food safety issue arose probably related to the higher aw value (0.91). The presence of Salmonella spp. detected in a few end-products sausages did not allow a full sensory evaluation in the mixed starter culture experiment. However, in the two preliminary experiments, the use of starter cultures did not depreciate the panellists’ overall appreciation and products acceptability.
Type: article
Appears in Collections:FIT - Artigos em Livros de Actas/Proceedings

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