Journal of Food Quality and Hazards Control
مجله کیفیت و کنترل مخاطرات مواد غذایی
J. Food Qual. Hazards Control
Medical Sciences
http://jfqhc.ssu.ac.ir
1
admin
2345-685X
2345-6825
8
10.29252/jfqhc
14
8888
13
en
jalali
1397
9
1
gregorian
2018
12
1
5
4
online
1
fulltext
en
Effects of Lactobacillus plantarum Bacteriocinogenic Culture on Physicochemical, Microbiological, and Sensorial Characteristics of “Chouriço Vinha d´Alhos”, a Traditional Portuguese Sausage
تخصصي
Special
Original article
Original article
<div><span style="font-size:14px;"><span style="font-family:times new roman;"><strong>Background: </strong>“Chouriço Vinha d’Alhos” is a traditional fermented dry meat sausage from North of Portugal. The aim of this work was to evaluate the effects of a fresh and a lyophilized bioprotective <em>Lactobacillus plantarum</em> ST153Ch culture, on an industrial scale, on the physicochemical, microbiological, and sensorial characteristics of “Chouriço Vinha d’Alhos”.<br>
<strong>Methods:</strong> “Chouriço Vinha d’Alhos” added with <em>Lb. plantarum</em> ST153Ch (fresh or lyophilized) were analyzed for the physicochemical, microbiological, and sensorial characteristics, over 90 days of storage at 4 ºC. All data were statistically analyzed using an ANOVA procedure by IBM SPSS Statistics v. 25.<br>
<strong>Results:</strong> The results showed that there was no difference in the reduction of <em>L. monocytogenes, </em>without or with the addition of <em>Lb. plantarum</em> either fresh or lyophilized. There were no significant differences (<em>p</em>>0.05) in some analyzed physicochemical parameters of products added with fresh or lyophilized <em>Lb. plantarum</em> cultures over the 90 days of storage; but both, fresh and lyophilized cultures, influenced some of the tested physicochemical parameters. <br>
<strong>Conclusion:</strong> Considering no significant differences between application methodologies (fresh or lyophilized <em>Lb. plantarum</em>), industry might be able to choose the most suitable method according to their manufacturing process.<br>
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<strong>DOI:</strong> 10.29252/jfqhc.5.4.2</span></span><br>
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Meat Products, Lactobacillus plantarum, Food Analysis, Food Safety
118
127
http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-80-2&slc_lang=en&sid=1
A.
Macieira