Preparation and microbiological analysis of Tuscan sausage with added propolis extract

• Autor(a) principal: VIERA,Vanessa Bordin
• Data de Publicação: 2016
• Outros Autores: PIOVESAN,Natiéli, MORO,Karine Ines Bolson, RODRIGUES,Angela Souza, SCAPIN,Gabrielle, ROSA,Claudia Severo da, KUBOTA,Ernesto Hashime
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000500037
• topic: sausage; propolis; extraction

Abstract The aim of this study was to obtain hydroethanolic extract of propolis by extraction, assisted by focused microwave, and to apply it in Tuscan-style sausage. The extract was used at concentrations of 0.5%, 1.0% and 2.0% (w/v) in the manufacture of the sausage, which was then analyzed in cold storage at 4 °C for 56 days. The following analyses were performed: mesophilic and psychotrophic organisms; coliforms at 35 and 45 °C; positive and negative-coagulase Staphylococcus, sulfite-reducing Clostridium, and Salmonella spp. The results were below the limits established by the Brazilian legislation, with some changes at the end of the study. Consequently, propolis extract prolonged the shelf life of the Tuscan-style sausage for 56 days and it is therefore an ingredient that can be potentially used in the preparation of this product.