Effect of addition of a starter cultures on physicochemical and sensory properties of “alheira”, a smoked sausage-like product

Detalhes bibliográficos
Autor(a) principal: Barros, Diana Brito
Data de Publicação: 2018
Outros Autores: Sobrosa, Cristina, Pinheiro, Rita, Fonseca, Susana, Vaz-Velho, Manuela
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: https://doi.org/10.29352/mill0207.03.00195
Resumo: Introduction: “Alheira” is a traditional Portuguese smoked sausage-like product that can be manufactured with different types of meat and bread. Biopreservation of foods has gained special prominence due to the possibility of naturally controlling the growth of pathogenic and spoilage microorganisms, with a growing interest in the use of lactic acid bacteria (LAB) and their bacteriocins. Objectives: To ascertain the effect of adding fresh and dried starter LAB cultures (Lactobacillus plantarum ST153Ch) on the physicochemical and sensory characteristics of “Alheira”. Methods: All samples were produced at the industrial level. Sampling for analytical procedures was performed at 0, 15, 30, 45, 60, 75 and 90 days of storage at 4 C. Physicochemical characteristics (moisture content, pH, water activity (aw), instrumental hardness and adhesiveness, instrumental colour (L*, a*, b*)) and sensory evaluation, performed by 9 panellists regarding visual appearance, odour, texture and taste (11 attributes), were evaluated along the storage at 4 C. Results: Significant differences (p<0.05) were observed in all samples regarding moisture content, pH, aw, instrumental hardness, adhesiveness and in colour parameters, during the storage period. Conclusions: No significant differences in both inoculated “Alheira” samples compared to the control assay were found in sensory analysis until day 90, meaning that L. plantarum ST153Ch starter culture, fresh or dried, could be applied successfully until at least until day 75.
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spelling Effect of addition of a starter cultures on physicochemical and sensory properties of “alheira”, a smoked sausage-like productEfecto de la adición de cultivos iniciadores sobre las propiedades fisicoquímicas y sensoriales de “alheira", un embutido ahumadoEfeito da adição de culturas de arranque nas propriedades físico-químicas e sensoriais de "alheira de vitela"Agriculture, Food and Veterinary SciencesIntroduction: “Alheira” is a traditional Portuguese smoked sausage-like product that can be manufactured with different types of meat and bread. Biopreservation of foods has gained special prominence due to the possibility of naturally controlling the growth of pathogenic and spoilage microorganisms, with a growing interest in the use of lactic acid bacteria (LAB) and their bacteriocins. Objectives: To ascertain the effect of adding fresh and dried starter LAB cultures (Lactobacillus plantarum ST153Ch) on the physicochemical and sensory characteristics of “Alheira”. Methods: All samples were produced at the industrial level. Sampling for analytical procedures was performed at 0, 15, 30, 45, 60, 75 and 90 days of storage at 4 C. Physicochemical characteristics (moisture content, pH, water activity (aw), instrumental hardness and adhesiveness, instrumental colour (L*, a*, b*)) and sensory evaluation, performed by 9 panellists regarding visual appearance, odour, texture and taste (11 attributes), were evaluated along the storage at 4 C. Results: Significant differences (p<0.05) were observed in all samples regarding moisture content, pH, aw, instrumental hardness, adhesiveness and in colour parameters, during the storage period. Conclusions: No significant differences in both inoculated “Alheira” samples compared to the control assay were found in sensory analysis until day 90, meaning that L. plantarum ST153Ch starter culture, fresh or dried, could be applied successfully until at least until day 75.Introducción: “Alheira” es un embutido ahumado tradicional portugués que se puede producir con distintos tipos de carne siendo el pan un ingrediente clave. La biopreservación de los alimentos por la de la adicción de bacterias del acido láctico (BAL) y de sus bacteriocinas ha ganado especial destaque como forma de controlar naturalmente el crecimiento de microorganismos patógenos y de deterioro presentes en los alimentos. Objetivos: Determinar el efecto de la adición de cultivos iniciadores de LAB (Lactobacillus plantarum ST153Ch) frescos y liofilizados en las características fisicoquímicas y sensoriales de “Alheira”. Métodos: Todas las muestras fueron producidas a nivel industrial. Los muestreos para todos los procedimientos analíticos fueron realizados en los días 0, 15, 30, 45, 60, 75, 90 de almacenamiento. Las características fisicoquímicas (humedad, pH, actividad del agua (aw), dureza y adhesividad, color (CIE L*, a*, b*) y el análisis sensorial realizado a la apariencia visual, olor, textura y sabor (11 atributos), por un panel de 9 probadores, fueron evaluados a lo largo del almacenamiento en atmósfera modificada a 4 ° C. Resultados: Se observaron diferencias significativas (p<0,05) entre todas las muestras en el contenido de humedad, pH, aw, dureza, adhesividad y color a lo largo del almacenamiento. Conclusiones: El panel sensorial no detectó diferencias significativas en la muestras de “Alheira” inoculada en relación al control hasta los 75 días de almacenamiento lo que posibilita la aplicación del cultivo L. plantarum ST153Ch al menos durante ese período.Introdução: A alheira é um produto fumado tradicional português que pode ser produzido com diferentes tipos de carne sendo o pão um ingrediente fundamental. A bioconservação de alimentos pela adição de bactérias do ácido láctico (BAL) e das suas bacteriocinas tem ganho especial destaque como forma de controlar naturalmente o crescimento de microrganismos patogénicos e de degradação presentes nos alimentos. Objectivos: Investigar o efeito de uma cultura de arranque de Lactobacillus plantarum ST153Ch fresca e liofilizada nas características físico-químicas e sensoriais de alheira de vitela. Métodos: As amostras foram produzidas a nível industrial. As amostragens para todos os procedimentos analíticos foram efetuadas aos dias 0, 15, 30, 45, 60, 75, 90 de armazenamento. As características físico-químicas (humidade, pH, atividade de água (aw), dureza, adesividade, cor (CIE L*, a*, b*) e a análise sensorial realizada à aparência visual, odor, textura e sabor (11 atributos), por um painel de 9 provadores, foram avaliadas ao longo do armazenamento em atmosfera modificada a 4 °C. Resultados: Foram observadas diferenças significativas (p<0,05) entre todas as amostras no teor de humidade, pH, aw, dureza, adesividade e cor ao longo do armazenamento. Conclusões: O painel sensorial não detetou diferenças significativas nas amostras de alheira inoculadas em relação ao controlo até aos 75 dias de armazenamento o que possibilita a aplicação da cultura de L. plantarum ST153Ch pelo menos durante esse período.Polytechnic Institute of Viseu (IPV)2018-09-27info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttps://doi.org/10.29352/mill0207.03.00195eng1647-662X0873-3015Barros, Diana BritoSobrosa, CristinaPinheiro, RitaFonseca, SusanaVaz-Velho, Manuelainfo: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:RCAAP2023-06-15T15:01:45Zoai:ojs.revistas.rcaap.pt:article/14584Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T15:29:25.488655Repositório 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 addition of a starter cultures on physicochemical and sensory properties of “alheira”, a smoked sausage-like product
Efecto de la adición de cultivos iniciadores sobre las propiedades fisicoquímicas y sensoriales de “alheira", un embutido ahumado
Efeito da adição de culturas de arranque nas propriedades físico-químicas e sensoriais de "alheira de vitela"
title Effect of addition of a starter cultures on physicochemical and sensory properties of “alheira”, a smoked sausage-like product
spellingShingle Effect of addition of a starter cultures on physicochemical and sensory properties of “alheira”, a smoked sausage-like product
Barros, Diana Brito
Agriculture, Food and Veterinary Sciences
title_short Effect of addition of a starter cultures on physicochemical and sensory properties of “alheira”, a smoked sausage-like product
title_full Effect of addition of a starter cultures on physicochemical and sensory properties of “alheira”, a smoked sausage-like product
title_fullStr Effect of addition of a starter cultures on physicochemical and sensory properties of “alheira”, a smoked sausage-like product
title_full_unstemmed Effect of addition of a starter cultures on physicochemical and sensory properties of “alheira”, a smoked sausage-like product
title_sort Effect of addition of a starter cultures on physicochemical and sensory properties of “alheira”, a smoked sausage-like product
author Barros, Diana Brito
author_facet Barros, Diana Brito
Sobrosa, Cristina
Pinheiro, Rita
Fonseca, Susana
Vaz-Velho, Manuela
author_role author
author2 Sobrosa, Cristina
Pinheiro, Rita
Fonseca, Susana
Vaz-Velho, Manuela
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Barros, Diana Brito
Sobrosa, Cristina
Pinheiro, Rita
Fonseca, Susana
Vaz-Velho, Manuela
dc.subject.por.fl_str_mv Agriculture, Food and Veterinary Sciences
topic Agriculture, Food and Veterinary Sciences
description Introduction: “Alheira” is a traditional Portuguese smoked sausage-like product that can be manufactured with different types of meat and bread. Biopreservation of foods has gained special prominence due to the possibility of naturally controlling the growth of pathogenic and spoilage microorganisms, with a growing interest in the use of lactic acid bacteria (LAB) and their bacteriocins. Objectives: To ascertain the effect of adding fresh and dried starter LAB cultures (Lactobacillus plantarum ST153Ch) on the physicochemical and sensory characteristics of “Alheira”. Methods: All samples were produced at the industrial level. Sampling for analytical procedures was performed at 0, 15, 30, 45, 60, 75 and 90 days of storage at 4 C. Physicochemical characteristics (moisture content, pH, water activity (aw), instrumental hardness and adhesiveness, instrumental colour (L*, a*, b*)) and sensory evaluation, performed by 9 panellists regarding visual appearance, odour, texture and taste (11 attributes), were evaluated along the storage at 4 C. Results: Significant differences (p<0.05) were observed in all samples regarding moisture content, pH, aw, instrumental hardness, adhesiveness and in colour parameters, during the storage period. Conclusions: No significant differences in both inoculated “Alheira” samples compared to the control assay were found in sensory analysis until day 90, meaning that L. plantarum ST153Ch starter culture, fresh or dried, could be applied successfully until at least until day 75.
publishDate 2018
dc.date.none.fl_str_mv 2018-09-27
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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dc.identifier.uri.fl_str_mv https://doi.org/10.29352/mill0207.03.00195
url https://doi.org/10.29352/mill0207.03.00195
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 1647-662X
0873-3015
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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dc.publisher.none.fl_str_mv Polytechnic Institute of Viseu (IPV)
publisher.none.fl_str_mv Polytechnic Institute of Viseu (IPV)
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
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instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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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
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