Growth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages (chouriço)
Autor(a) principal: | |
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Data de Publicação: | 2008 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.5/5625 |
Resumo: | Potassium sorbate (PS), sodium benzoate (SB) and methyl p-hydroxybenzoate (MHB) were investigated as surface treatments for their ability to inhibit the growth of 18 isolates of spoilage and pathogenic bacteria from two types of Portuguese dry smoked sausages (Chouric o). MHB significantly inhibited the growth rate of 12 of the isolates (p < 0.05) whereas no effect was observed for four isolates of lactic acid bacteria, identified as Enterococcus faecium, Pediococcus acidilactici and Lactobacillus curvatus, and two isolates identified as Clostridium aminovalericum and Staphylococcus epidermidis. PS and SB had less influence on the bacterial growth rates. It was concluded that MHB can be applied as surface treatment to improve the stability and safety of the product along shelf life period in modified atmosphere package |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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7160 |
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Growth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages (chouriço)portuguese dry smoked sausagespoilage bacteriamodified atmosphere packageshelf lifefood preservativesPotassium sorbate (PS), sodium benzoate (SB) and methyl p-hydroxybenzoate (MHB) were investigated as surface treatments for their ability to inhibit the growth of 18 isolates of spoilage and pathogenic bacteria from two types of Portuguese dry smoked sausages (Chouric o). MHB significantly inhibited the growth rate of 12 of the isolates (p < 0.05) whereas no effect was observed for four isolates of lactic acid bacteria, identified as Enterococcus faecium, Pediococcus acidilactici and Lactobacillus curvatus, and two isolates identified as Clostridium aminovalericum and Staphylococcus epidermidis. PS and SB had less influence on the bacterial growth rates. It was concluded that MHB can be applied as surface treatment to improve the stability and safety of the product along shelf life period in modified atmosphere packageElsevierRepositório da Universidade de LisboaMatos, T.J.S.Bruno-Soares, A.M.Jensen, B.B.Barreto, A.S.Hojberg, O.2013-06-04T15:50:15Z20082008-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/5625eng"Meat Science". ISSN 0309-1740. 80 (2008) 1352-13580309-1740info: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:RCAAP2024-11-20T19:06:15Zoai:repositorio.ul.pt:10400.5/5625Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-11-20T19:06:15Repositório 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 |
Growth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages (chouriço) |
title |
Growth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages (chouriço) |
spellingShingle |
Growth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages (chouriço) Matos, T.J.S. portuguese dry smoked sausage spoilage bacteria modified atmosphere package shelf life food preservatives |
title_short |
Growth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages (chouriço) |
title_full |
Growth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages (chouriço) |
title_fullStr |
Growth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages (chouriço) |
title_full_unstemmed |
Growth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages (chouriço) |
title_sort |
Growth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages (chouriço) |
author |
Matos, T.J.S. |
author_facet |
Matos, T.J.S. Bruno-Soares, A.M. Jensen, B.B. Barreto, A.S. Hojberg, O. |
author_role |
author |
author2 |
Bruno-Soares, A.M. Jensen, B.B. Barreto, A.S. Hojberg, O. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Matos, T.J.S. Bruno-Soares, A.M. Jensen, B.B. Barreto, A.S. Hojberg, O. |
dc.subject.por.fl_str_mv |
portuguese dry smoked sausage spoilage bacteria modified atmosphere package shelf life food preservatives |
topic |
portuguese dry smoked sausage spoilage bacteria modified atmosphere package shelf life food preservatives |
description |
Potassium sorbate (PS), sodium benzoate (SB) and methyl p-hydroxybenzoate (MHB) were investigated as surface treatments for their ability to inhibit the growth of 18 isolates of spoilage and pathogenic bacteria from two types of Portuguese dry smoked sausages (Chouric o). MHB significantly inhibited the growth rate of 12 of the isolates (p < 0.05) whereas no effect was observed for four isolates of lactic acid bacteria, identified as Enterococcus faecium, Pediococcus acidilactici and Lactobacillus curvatus, and two isolates identified as Clostridium aminovalericum and Staphylococcus epidermidis. PS and SB had less influence on the bacterial growth rates. It was concluded that MHB can be applied as surface treatment to improve the stability and safety of the product along shelf life period in modified atmosphere package |
publishDate |
2008 |
dc.date.none.fl_str_mv |
2008 2008-01-01T00:00:00Z 2013-06-04T15:50:15Z |
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/10400.5/5625 |
url |
http://hdl.handle.net/10400.5/5625 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
"Meat Science". ISSN 0309-1740. 80 (2008) 1352-1358 0309-1740 |
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 |
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 |
mluisa.alvim@gmail.com |
_version_ |
1817549451541086208 |