Please use this identifier to cite or link to this item:
http://hdl.handle.net/10400.5/5625| Title: | Growth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages (chouriço) |
| Author: | Matos, T.J.S. Bruno-Soares, A.M. Jensen, B.B. Barreto, A.S. Hojberg, O. |
| Keywords: | portuguese dry smoked sausage spoilage bacteria modified atmosphere package shelf life food preservatives |
| Issue Date: | 2008 |
| Publisher: | Elsevier |
| Citation: | "Meat Science". ISSN 0309-1740. 80 (2008) 1352-1358 |
| Abstract: | 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 |
| Appears in Collections: | DPAA - Artigos de Revistas |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| REP-2008-57-1-s2.0-S0309174008001022-main.pdf | 384,77 kB | Adobe PDF | View/Open |
Items in Repository are protected by copyright, with all rights reserved, unless otherwise indicated.
