Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.5/1127
Título: Estudo do efeito da aplicação de óleos essenciais em salsicha de porco fresca
Autor: Rego, Sónia Cristina Leitão
Orientador: Fraqueza, Maria João dos Santos
Loureiro, Virgilio Borges
Palavras-chave: salsicha fresca
óleo essencial
qualidade microbiológica
efeito antimicrobiano
fresh sausage
essential oil
microbiological quality
antimicrobial effect
Data de Defesa: 2008
Resumo: The objective of the work was to evaluate the antimicrobial effect of four essential oils and their possible application on fresh sausage manufacturing. Essential oils (Allium sativum L., Coriandrum sativum L., Cistus Ladanifer, Rosmarinus officinalis,L.) were analyzed to evaluate its antimicrobial action, by the method of disc dissemination, against Escherichia coli, Brochothrix thermospahcta and Listeria monocytogenes. Fresh sausages were produced with and without Coriandrum sativum L. essential oil, being under refrigeration at +2ºC during four days. Antimicrobial analyses were performed to evaluate spoilage. The Allium sativum L. and Rosmarinus officinalis,L. essential oils did not inhibit the growth of bacteria’s species evaluated. Coriandrum sativum L. essential oil had antibacterial effect for Escherichia coli and Brochothrix thermosphacta; this oil was used in fresh sausage production. Cistus Ladanifer essential oil only inhibited Brochothrix thermosphacta. In fresh sausage with coriander essential oil inhibition of Escherichia coli and Pseudomoneaceae development after four days of storage at +2ºC was observed.
Descrição: Mestrado em Engenharia Alimentar - Tecnologia dos Produtos Animais - Instituto Superior de Agronomia
URI: http://hdl.handle.net/10400.5/1127
Aparece nas colecções:BISA - Dissertações de Mestrado / Master Thesis

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