Effect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of Portugal

Detalhes bibliográficos
Autor(a) principal: Pereira, J
Data de Publicação: 2015
Outros Autores: Dionísio, Lídia, Patarata, L., Matos, T. J. S.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.1/11643
Resumo: Morcela de Arroz (MA), a popular Portuguese blood sausage, with high pH and water activity (a(w)), is traditionally commercialized without preservatives and unpacked. This study evaluated the best packaging solution to extend MA shelf life stored at 4 +/- 1 degrees C for 44 days: without packaging (WP), vacuum (VP) and modified atmosphere packaging (MAP) (80% CO2; 20% N-2). Mesophilic (MTVC), psychrotrophic (PTVC), lactic acid bacteria (LAB), pseudomonads, molds and yeasts, Enterobacteriaceae, Listeria monocytogenes, Salmonella spp., Bacillus cereus, Clostridium perfringens, sensory properties, pH, moisture and aw were studied. Moisture and a(w) decreased (p < 0.05) in WP. pH decreased in WP and MAP during storage. MTVC and PTVC counts increased to values around 7 log CFU/g at 44 days of storage. LAB and Enterobacteriaceae counts were higher (p < 0.05) in VP. Pseudomonads were inhibited (p < 0.05) by MAP after 8 days of storage. Sensory parameters were affected (p < 0.05) by packaging and storage time. Globally, MAP performed better. (C) 2014 Elsevier Ltd. All rights reserved.
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spelling Effect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of PortugalMorcilla-De-BurgosModified AtmosphereCarbon-DioxideShelf-LifeSpoilageVacuumMeatContaminationFoodsAirMorcela de Arroz (MA), a popular Portuguese blood sausage, with high pH and water activity (a(w)), is traditionally commercialized without preservatives and unpacked. This study evaluated the best packaging solution to extend MA shelf life stored at 4 +/- 1 degrees C for 44 days: without packaging (WP), vacuum (VP) and modified atmosphere packaging (MAP) (80% CO2; 20% N-2). Mesophilic (MTVC), psychrotrophic (PTVC), lactic acid bacteria (LAB), pseudomonads, molds and yeasts, Enterobacteriaceae, Listeria monocytogenes, Salmonella spp., Bacillus cereus, Clostridium perfringens, sensory properties, pH, moisture and aw were studied. Moisture and a(w) decreased (p < 0.05) in WP. pH decreased in WP and MAP during storage. MTVC and PTVC counts increased to values around 7 log CFU/g at 44 days of storage. LAB and Enterobacteriaceae counts were higher (p < 0.05) in VP. Pseudomonads were inhibited (p < 0.05) by MAP after 8 days of storage. Sensory parameters were affected (p < 0.05) by packaging and storage time. Globally, MAP performed better. (C) 2014 Elsevier Ltd. All rights reserved.Elsevier Sci LtdSapientiaPereira, JDionísio, LídiaPatarata, L.Matos, T. J. S.2018-12-07T14:53:42Z2015-032015-03-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.1/11643eng0309-174010.1016/j.meatsci.2014.09.147info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-24T10:23:29Zoai:sapientia.ualg.pt:10400.1/11643Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:03:07.378015Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Effect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of Portugal
title Effect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of Portugal
spellingShingle Effect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of Portugal
Pereira, J
Morcilla-De-Burgos
Modified Atmosphere
Carbon-Dioxide
Shelf-Life
Spoilage
Vacuum
Meat
Contamination
Foods
Air
title_short Effect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of Portugal
title_full Effect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of Portugal
title_fullStr Effect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of Portugal
title_full_unstemmed Effect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of Portugal
title_sort Effect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of Portugal
author Pereira, J
author_facet Pereira, J
Dionísio, Lídia
Patarata, L.
Matos, T. J. S.
author_role author
author2 Dionísio, Lídia
Patarata, L.
Matos, T. J. S.
author2_role author
author
author
dc.contributor.none.fl_str_mv Sapientia
dc.contributor.author.fl_str_mv Pereira, J
Dionísio, Lídia
Patarata, L.
Matos, T. J. S.
dc.subject.por.fl_str_mv Morcilla-De-Burgos
Modified Atmosphere
Carbon-Dioxide
Shelf-Life
Spoilage
Vacuum
Meat
Contamination
Foods
Air
topic Morcilla-De-Burgos
Modified Atmosphere
Carbon-Dioxide
Shelf-Life
Spoilage
Vacuum
Meat
Contamination
Foods
Air
description Morcela de Arroz (MA), a popular Portuguese blood sausage, with high pH and water activity (a(w)), is traditionally commercialized without preservatives and unpacked. This study evaluated the best packaging solution to extend MA shelf life stored at 4 +/- 1 degrees C for 44 days: without packaging (WP), vacuum (VP) and modified atmosphere packaging (MAP) (80% CO2; 20% N-2). Mesophilic (MTVC), psychrotrophic (PTVC), lactic acid bacteria (LAB), pseudomonads, molds and yeasts, Enterobacteriaceae, Listeria monocytogenes, Salmonella spp., Bacillus cereus, Clostridium perfringens, sensory properties, pH, moisture and aw were studied. Moisture and a(w) decreased (p < 0.05) in WP. pH decreased in WP and MAP during storage. MTVC and PTVC counts increased to values around 7 log CFU/g at 44 days of storage. LAB and Enterobacteriaceae counts were higher (p < 0.05) in VP. Pseudomonads were inhibited (p < 0.05) by MAP after 8 days of storage. Sensory parameters were affected (p < 0.05) by packaging and storage time. Globally, MAP performed better. (C) 2014 Elsevier Ltd. All rights reserved.
publishDate 2015
dc.date.none.fl_str_mv 2015-03
2015-03-01T00:00:00Z
2018-12-07T14:53:42Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.1/11643
url http://hdl.handle.net/10400.1/11643
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 0309-1740
10.1016/j.meatsci.2014.09.147
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier Sci Ltd
publisher.none.fl_str_mv Elsevier Sci Ltd
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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