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Autochthonous starter cultures are able to reduce biogenic amines in a traditional portuguese smoked fermented sausage

2020Journal article Open access
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dc.contributor.authorDias, Igor
dc.contributor.authorLaranjo, Marta
dc.contributor.authorPotes, Maria Eduarda
dc.contributor.authorAgulheiro-Santos, Ana Cristina
dc.contributor.authorRicardo-Rodrigues, Sara
dc.contributor.authorFialho, Ana Rita
dc.contributor.authorVéstia, Joana
dc.contributor.authorFraqueza, Maria João
dc.contributor.authorOliveira, Margarida
dc.contributor.authorElias, Miguel
dc.date.accessioned2020-09-15T13:10:51Z
dc.date.available2020-09-15T13:10:51Z
dc.date.issued2020
dc.description.abstractTraditional smoked fermented sausages are highly appreciated in Portugal and are mostly manufactured according to traditional procedures. The aim of the present work was to evaluate the effect of autochthonous starter cultures on the safety and quality of a smoked fermented sausage, Painho da Beira Baixa (PBB), preserving its sensory quality. Physicochemical parameters, namely pH and water activity (aW), microbiological parameters, biogenic amines, colour, texture profile and sensory attributes were assessed. Different starters were selected based on our previous work. Staphylococcus equorum S2M7, Staphylococcus xylosus CECT7057, Lactobacillus sakei CV3C2, Lactobacillus sakei CECT7056 and a yeast strain (2RB4) were co-inoculated in meat batters at defined concentrations. Starters had a significant effect on the reduction of pH. Enterobacteria and Listeria monocytogenes were not detected in inoculated end-product sausages. Moreover, sausages inoculated with S. equorum S2M7/L. sakei CV3C2/yeast 2RB4 showed a significant reduction in the total content of biogenic amines. No significant differences between treatments were observed for colour and texture parameters, except for adhesiveness. The studied starters did not compromise the sensory characteristics of PBB. To our knowledge, this is the first comprehensive study on the quality and safety of this type of smoked fermented sausage from the central region of Portugalpt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMicroorganisms 2020, 8, 686pt_PT
dc.identifier.doi10.3390/microorganisms8050686pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/20302
dc.language.isoengpt_PT
dc.publisherMDPIpt_PT
dc.relation.publisherversionwww.mdpi.com/journal/microorganismspt_PT
dc.subjectsmoked fermented sausagespt_PT
dc.subjectPainho da Beira Baixapt_PT
dc.subjectstarter culturespt_PT
dc.subjectbiogenic aminespt_PT
dc.subjectfood safetypt_PT
dc.subjectfood qualitypt_PT
dc.titleAutochthonous starter cultures are able to reduce biogenic amines in a traditional portuguese smoked fermented sausagept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleMicroorganismspt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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