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Publicação
Growth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages (chouriço)
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Orientador(es)
Resumo(s)
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
Descrição
Palavras-chave
portuguese dry smoked sausage spoilage bacteria modified atmosphere package shelf life food preservatives
Contexto Educativo
Citação
"Meat Science". ISSN 0309-1740. 80 (2008) 1352-1358