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

Detalhes bibliográficos
Autor(a) principal: Pereira, J.A.
Data de Publicação: 2015
Outros Autores: Dionísio, L., 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/10400.5/17431
Resumo: Morcela de Arroz (MA), a popular Portuguese blood sausage,with high pH andwater activity (aw), is traditionally commercialized without preservatives and unpacked. This study evaluated the best packaging solution to extend MA shelf life stored at 4 ± 1 °C for 44 days: without packaging (WP), vacuum (VP) and modified atmosphere packaging (MAP) (80% CO2; 20% N2). 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 aw decreased (p b 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 b 0.05) in VP. Pseudomonads were inhibited (p b 0.05) by MAP after 8 days of storage. Sensory parameters were affected (p b 0.05) by packaging and storage time. Globally, MAP performed better
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spelling Effect of packaging on microbiological and sensory quality of cooked blood sausage, Morcela de arroz, from Monchique region of Portugalblood sausagepackaging technologymicrobiologysensory analysisshelf lifeMorcela de Arroz (MA), a popular Portuguese blood sausage,with high pH andwater activity (aw), is traditionally commercialized without preservatives and unpacked. This study evaluated the best packaging solution to extend MA shelf life stored at 4 ± 1 °C for 44 days: without packaging (WP), vacuum (VP) and modified atmosphere packaging (MAP) (80% CO2; 20% N2). 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 aw decreased (p b 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 b 0.05) in VP. Pseudomonads were inhibited (p b 0.05) by MAP after 8 days of storage. Sensory parameters were affected (p b 0.05) by packaging and storage time. Globally, MAP performed betterElsevierRepositório da Universidade de LisboaPereira, J.A.Dionísio, L.Patarata, L.Matos, T.J.S.2019-02-25T11:12:03Z20152015-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/17431engMeat Science 101 (2015) 33–41http://dx.doi.org/10.1016/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:RCAAP2023-03-06T14:47:05Zoai:www.repository.utl.pt:10400.5/17431Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:02:38.527632Repositório 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 on microbiological and sensory quality of cooked blood sausage, Morcela de arroz, from Monchique region of Portugal
title Effect of packaging on microbiological and sensory quality of cooked blood sausage, Morcela de arroz, from Monchique region of Portugal
spellingShingle Effect of packaging on microbiological and sensory quality of cooked blood sausage, Morcela de arroz, from Monchique region of Portugal
Pereira, J.A.
blood sausage
packaging technology
microbiology
sensory analysis
shelf life
title_short Effect of packaging on microbiological and sensory quality of cooked blood sausage, Morcela de arroz, from Monchique region of Portugal
title_full Effect of packaging on microbiological and sensory quality of cooked blood sausage, Morcela de arroz, from Monchique region of Portugal
title_fullStr Effect of packaging on microbiological and sensory quality of cooked blood sausage, Morcela de arroz, from Monchique region of Portugal
title_full_unstemmed Effect of packaging on microbiological and sensory quality of cooked blood sausage, Morcela de arroz, from Monchique region of Portugal
title_sort Effect of packaging on microbiological and sensory quality of cooked blood sausage, Morcela de arroz, from Monchique region of Portugal
author Pereira, J.A.
author_facet Pereira, J.A.
Dionísio, L.
Patarata, L.
Matos, T.J.S.
author_role author
author2 Dionísio, L.
Patarata, L.
Matos, T.J.S.
author2_role author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Pereira, J.A.
Dionísio, L.
Patarata, L.
Matos, T.J.S.
dc.subject.por.fl_str_mv blood sausage
packaging technology
microbiology
sensory analysis
shelf life
topic blood sausage
packaging technology
microbiology
sensory analysis
shelf life
description Morcela de Arroz (MA), a popular Portuguese blood sausage,with high pH andwater activity (aw), is traditionally commercialized without preservatives and unpacked. This study evaluated the best packaging solution to extend MA shelf life stored at 4 ± 1 °C for 44 days: without packaging (WP), vacuum (VP) and modified atmosphere packaging (MAP) (80% CO2; 20% N2). 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 aw decreased (p b 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 b 0.05) in VP. Pseudomonads were inhibited (p b 0.05) by MAP after 8 days of storage. Sensory parameters were affected (p b 0.05) by packaging and storage time. Globally, MAP performed better
publishDate 2015
dc.date.none.fl_str_mv 2015
2015-01-01T00:00:00Z
2019-02-25T11:12:03Z
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/10400.5/17431
url http://hdl.handle.net/10400.5/17431
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Meat Science 101 (2015) 33–41
http://dx.doi.org/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
publisher.none.fl_str_mv Elsevier
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
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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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