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

2020-04Journal article Open access
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dc.contributor.authorBorges, Ana F.
dc.contributor.authorCozar, Almudena
dc.contributor.authorPatarata, Luis
dc.contributor.authorGama, Luis
dc.contributor.authorAlfaia, Cristina
dc.contributor.authorFernandes, Maria J.
dc.contributor.authorFernandes, Maria H.
dc.contributor.authorPerez Vergara, Herminia
dc.contributor.authorFraqueza, M. J.
dc.date.accessioned2022-04-19T22:09:28Z
dc.date.available2022-04-19T22:09:28Z
dc.date.issued2020-04
dc.descriptionResearch Areas: Food Science & Technologypt_PT
dc.description.abstractThe 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationBorges 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 10.1111/1750-3841.15101pt_PT
dc.identifier.doi10.1111/1750-3841.15101pt_PT
dc.identifier.eissn1750-3841
dc.identifier.issn0022-1147
dc.identifier.urihttp://hdl.handle.net/10400.5/24116
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstitute of Food Technologistspt_PT
dc.relationUID/CVT/XXX?/2020pt_PT
dc.relation56345pt_PT
dc.relationPDR2020-1.0.1-FEADER-031359pt_PT
dc.relationEmergent technologies synergisms improving quality and shelf-life of meat products
dc.relation.publisherversionhttps://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.15101pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBiogenic aminespt_PT
dc.subjectHigh-pressure processingpt_PT
dc.subjectSafetypt_PT
dc.subjectSemidried fermented sausagept_PT
dc.subjectSensory qualitypt_PT
dc.titleEffect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry- and pork-based semidried fermented sausagept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleEmergent technologies synergisms improving quality and shelf-life of meat products
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F139628%2F2018/PT
oaire.citation.conferencePlaceHoboken, NJpt_PT
oaire.citation.endPage1264pt_PT
oaire.citation.startPage1256pt_PT
oaire.citation.titleJournal of Food Sciencept_PT
oaire.citation.volume85(4)pt_PT
person.familyNameGama
person.familyNameAlfaia
person.familyNameFraqueza
person.givenNameLuis
person.givenNameCristina Maria Riscado Pereira Mateus
person.givenNameMaria João
person.identifier6506672592
person.identifierM-8503-2013
person.identifier.ciencia-idC71D-140F-E876
person.identifier.ciencia-id7C16-D8D4-40C8
person.identifier.ciencia-idCA18-CCF2-652B
person.identifier.orcid0000-0003-3894-3488
person.identifier.orcid0000-0001-8648-2204
person.identifier.orcid0000-0002-8388-0511
person.identifier.ridN-4172-2018
person.identifier.scopus-author-id36027387300
person.identifier.scopus-author-id22953692100
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicatione6ff858c-9615-437f-98a7-b61b4362834c
relation.isAuthorOfPublication7476f8a8-8730-4275-be88-3ada9510e66e
relation.isAuthorOfPublication247d02c1-b9b9-4c96-852b-d03f7bb0a6dd
relation.isAuthorOfPublication.latestForDiscovery7476f8a8-8730-4275-be88-3ada9510e66e
relation.isProjectOfPublicationbf939c4f-daa2-4281-a85f-11423ea00377
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