Growth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages (chouriço)

Matos, T. J. S.; Bruno-Soares, A. M.; Jensen, Bente; Barreto, A.S.; Højberg, Ole

doi:10.1016/j.meatsci.2008.04.001

Cited by 7 publications

(3 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Spices has an important role of for the inhibition of spoilage and pathogenic microorganisms (Marcos et al., 2016). Besides, the smoking step provides chorizo chemical compounds which provides flavor and color, and also contributes to extend shelf life due to their antibacterial and antifungal effect (Matos et al., 2008).…”

Section: Introductionmentioning

confidence: 99%

Comparative effect of high hydrostatic pressure treatment on Spanish and Portuguese traditional chorizos and evolution at different storage temperatures

Martín

García‐Parra

Trejo

et al. 2020

J Food Process Preserv

View full text Add to dashboard Cite

Half pieces of vacuum‐packaged traditional chorizos with different characteristics from Spain and Portugal were treated by high hydrostatic pressure (HHP) in order to increase their stability during storage. Microbiological, physical‐chemical, oxidative, and sensory changes were evaluated during the storage at 4°C and 20°C for 180 days. HHP was effective for the reduction of microorganisms’ counts. In both chorizos, instrumental color was modified after HHP. Lipid oxidation was not modified by HHP, although at day 180, it was higher in chorizos stored at 20°C than at 4°C. The sensory analysis showed that the storage at 20°C and HHP could affect some important sensory parameters, although HHP could reduce the appearance of unpleasant odors. Despite all, HHP was effective to improve the microbial safety in traditional chorizo although a reduction of quality was noticed; however, the changes were less intense than the effect of temperature of storage. Practical applications Chorizo is a traditional dry‐fermented sausage, produced mainly by artisanal practices which differ in each region. Chorizos are generally considered as microbiologically safe products. However, in cases of initial contamination of the raw materials, the safety of these products can become compromised. Additionally, packaged dry‐cured sausages require long shelf life, and although they are normally stored at refrigeration temperatures; sometimes they are preserved at room temperatures. The application of hydrostatic high pressure could increase the safety of dry‐cured meat products even when they are stored at room temperature. Initial characteristics of each type of chorizo could determine their technological behavior during processing or during storage at different conditions.

show abstract

Section: Introductionmentioning

confidence: 99%

Comparative effect of high hydrostatic pressure treatment on Spanish and Portuguese traditional chorizos and evolution at different storage temperatures

Martín

García‐Parra

Trejo

et al. 2020

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…The nutritional value, the long shelf life period (120 days) and the processing technology make it a very well accepted and consumed product in Portugal. Portuguese chouriço is intensively smoked through the combustion of hard wood (cork tree and holm oak) (Matos et al , 2008) and is considered a shelf stable product at temperature of 20 ± 5 °C (Matos et al , 2007). However, chouriço with abnormal sensorial characteristics may occur along shelf life period (Matos et al , 2005).…”

mentioning

confidence: 99%

Microbial spoilage of portuguese chouriço along shelf life period

Matos¹,

Bruno-Soares²,

Azevedo³

2013

Braz. J. Microbiol.

View full text Add to dashboard Cite

show abstract

“…However, potassium sorbate has a lesser influence on the microbial growth rates than other preservatives, e.g. methyl p-hydroxybenzoate (Matos et al 2007(Matos et al , 2008.…”

mentioning

confidence: 99%

Suppression of mould growth on dry sausages

Pipek¹,

Rohlik²,

Lojkova³

et al. 2010

Czech J. Food Sci.

View full text Add to dashboard Cite

Pipek P., Rohlík B.-A., Lojková A., Staruch L. (2010): Suppression of mould growth on dry sausages. Czech J. Food Sci., 28: 258-263.The effects of two antifungal agents (natamycin, potassium sorbate) were compared on the mould growth on the surface of dry sausages (both heat treated and fermented). The mould growth was studied on fermented sausage Prešporska saláma and heat treated dry sausage Vysočina after the production and during the ripening and storage. Different samples were prepared: two natamycin treated (0.1% and 0.2%) and one potassium sorbate treated (2%), the control sample was not treated. All the samples were inoculated with spores of Penicillium nalgiovense and their germination and growth were monitored. An objective evaluation of the growth was carried out using video image analysis (NIS Element software 2.30). Natamycin proved to be the most efficient in the suppression of mould growth.

show abstract

Growth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages (chouriço)

Cited by 7 publications

References 26 publications

Comparative effect of high hydrostatic pressure treatment on Spanish and Portuguese traditional chorizos and evolution at different storage temperatures

Comparative effect of high hydrostatic pressure treatment on Spanish and Portuguese traditional chorizos and evolution at different storage temperatures

Microbial spoilage of portuguese chouriço along shelf life period

Suppression of mould growth on dry sausages

Contact Info

Product

Resources

About