Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.5/5625
Título: Growth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages (chouriço)
Autor: Matos, T.J.S.
Bruno-Soares, A.M.
Jensen, B.B.
Barreto, A.S.
Hojberg, O.
Palavras-chave: portuguese dry smoked sausage
spoilage bacteria
modified atmosphere package
shelf life
food preservatives
Data: 2008
Editora: Elsevier
Citação: "Meat Science". ISSN 0309-1740. 80 (2008) 1352-1358
Resumo: 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
Peer review: yes
URI: http://hdl.handle.net/10400.5/5625
ISSN: 0309-1740
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