Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry- and pork-based semidried fermented sausage

Detalhes bibliográficos
Autor(a) principal: Borges, Ana F.
Data de Publicação: 2020
Outros Autores: Cozar, Almudena, Patarata, Luis, Gama, Luis, Alfaia, Cristina, Fernandes, Maria J., Fernandes, Maria H., Perez Vergara, Herminia, Fraqueza, M. J.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/24116
Resumo: Research Areas: Food Science & Technology
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spelling Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry- and pork-based semidried fermented sausageBiogenic aminesHigh-pressure processingSafetySemidried fermented sausageSensory qualityResearch Areas: Food Science & TechnologyThe processing of traditional poultry- and pork-based semidried fermented smoked sausages needs to bemodernized to improve product quality and further extend its shelf life. The aim of the present study was to applydifferent combinations of high pressure (300 to 600 MPa) and time (154 to 1,800 s) on the sausages using an experimentaldesign based on response surface methodology. The chemical, microbial, and sensory characteristics of sausages treatedwith high-pressure processing (HPP) were investigated. HPP application to semidried fermented sausages resulted incolor changes, which could be dependent on the ingredients, formulation, and smoking conditions used. Nevertheless,none of the HPP treatments applied resulted in detectable changes in sensory properties, as tested in a triangle test andconfirmed by the analysis of focus groups assessment. Significant differences were detected for lactic acid bacteria (LAB)counts from 344 MPa and 1,530 s onward, with a marked decrease for the combination of 600 MPa and 960 s (P<0.05).Coagulase-negativestaphylococcishowed higher tolerance to the increase in pressure than LAB. HPP induced a microbialreduction onEnterobacteriaceae, molds, and yeasts, minimizing the production of the main biogenic amines. However,the polyamines (spermine and spermidine) increased since their metabolic use by microorganisms did not occur. Giventhe reduction of the main spoilage microbial indicators with no detectable sensory changes observed with the binomialcondition of 600 MPa and 960 s, this was chosen as the optimal combination to be further applied.Institute of Food TechnologistsRepositório da Universidade de LisboaBorges, Ana F.Cozar, AlmudenaPatarata, LuisGama, LuisAlfaia, CristinaFernandes, Maria J.Fernandes, Maria H.Perez Vergara, HerminiaFraqueza, M. J.2022-04-19T22:09:28Z2020-042020-04-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/24116engBorges AF, Cozar A, Patarata L, Gama LT, Alfaia CM, Fernandes MJ, Fernandes MH, Perez HV, Fraqueza MJ. 2020. Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry- and pork-based semidried fermented sausage. Journal of Food Science, 85(4):pp.1256-1264. Doi 10.1111/1750-3841.151010022-114710.1111/1750-3841.151011750-3841info: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:RCAAP2023-03-06T14:53:45Zoai:www.repository.utl.pt:10400.5/24116Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:08:14.159249Repositório 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 high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry- and pork-based semidried fermented sausage
title Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry- and pork-based semidried fermented sausage
spellingShingle Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry- and pork-based semidried fermented sausage
Borges, Ana F.
Biogenic amines
High-pressure processing
Safety
Semidried fermented sausage
Sensory quality
title_short Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry- and pork-based semidried fermented sausage
title_full Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry- and pork-based semidried fermented sausage
title_fullStr Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry- and pork-based semidried fermented sausage
title_full_unstemmed Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry- and pork-based semidried fermented sausage
title_sort Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry- and pork-based semidried fermented sausage
author Borges, Ana F.
author_facet Borges, Ana F.
Cozar, Almudena
Patarata, Luis
Gama, Luis
Alfaia, Cristina
Fernandes, Maria J.
Fernandes, Maria H.
Perez Vergara, Herminia
Fraqueza, M. J.
author_role author
author2 Cozar, Almudena
Patarata, Luis
Gama, Luis
Alfaia, Cristina
Fernandes, Maria J.
Fernandes, Maria H.
Perez Vergara, Herminia
Fraqueza, M. J.
author2_role author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Borges, Ana F.
Cozar, Almudena
Patarata, Luis
Gama, Luis
Alfaia, Cristina
Fernandes, Maria J.
Fernandes, Maria H.
Perez Vergara, Herminia
Fraqueza, M. J.
dc.subject.por.fl_str_mv Biogenic amines
High-pressure processing
Safety
Semidried fermented sausage
Sensory quality
topic Biogenic amines
High-pressure processing
Safety
Semidried fermented sausage
Sensory quality
description Research Areas: Food Science & Technology
publishDate 2020
dc.date.none.fl_str_mv 2020-04
2020-04-01T00:00:00Z
2022-04-19T22:09:28Z
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/10400.5/24116
url http://hdl.handle.net/10400.5/24116
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Borges AF, Cozar A, Patarata L, Gama LT, Alfaia CM, Fernandes MJ, Fernandes MH, Perez HV, Fraqueza MJ. 2020. Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry- and pork-based semidried fermented sausage. Journal of Food Science, 85(4):pp.1256-1264. Doi 10.1111/1750-3841.15101
0022-1147
10.1111/1750-3841.15101
1750-3841
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 Institute of Food Technologists
publisher.none.fl_str_mv Institute of Food Technologists
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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