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Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage

2020Journal article Open access
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dc.contributor.authorDias, Igor
dc.contributor.authorLaranjo, Marta
dc.contributor.authorPotes, Maria Eduarda
dc.contributor.authorAgulheiro-Santos, Ana Cristina
dc.contributor.authorRicardo-Rodrigues, Sara
dc.contributor.authorFialho, Ana Rita
dc.contributor.authorVéstia, Joana
dc.contributor.authorFraqueza, Maria João
dc.contributor.authorOliveira, Margarida
dc.contributor.authorElias, Miguel
dc.date.accessioned2021-06-04T00:43:27Z
dc.date.available2021-06-04T00:43:27Z
dc.date.issued2020
dc.description.abstractTraditional smoked fermented sausages are highly appreciated in Portugal and are mostly manufactured according to traditional procedures. The aim of the present work was to evaluate the effect of autochthonous starter cultures on the safety and quality of a smoked fermented sausage, Painho da Beira Baixa (PBB), preserving its sensory quality. Physicochemical parameters, namely pH and water activity (aW), microbiological parameters, biogenic amines, colour, texture profile and sensory attributes were assessed. Different starters were selected based on our previous work. Staphylococcus equorum S2M7, Staphylococcus xylosus CECT7057, Lactobacillus sakei CV3C2, Lactobacillus sakei CECT7056 and a yeast strain (2RB4) were co-inoculated in meat batters at defined concentrations. Starters had a significant effect on the reduction of pH. Enterobacteria and Listeria monocytogenes were not detected in inoculated end-product sausages. Moreover, sausages inoculated with S. equorum S2M7/L. sakei CV3C2/yeast 2RB4 showed a significant reduction in the total content of biogenic amines. No significant differences between treatments were observed for colour and texture parameters, except for adhesiveness. The studied starters did not compromise the sensory characteristics of PBB. To our knowledge, this is the first comprehensive study on the quality and safety of this type of smoked fermented sausage from the central region of Portugal.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/microorganisms8050686pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.15/3492
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.subjectsmoked fermented sausagespt_PT
dc.subjectPainho da Beira Baixapt_PT
dc.subjectstarter culturespt_PT
dc.subjectbiogenic aminespt_PT
dc.subjectfood safetypt_PT
dc.subjectfood qualitypt_PT
dc.titleAutochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausagept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue5pt_PT
oaire.citation.startPage686pt_PT
oaire.citation.titleMicroorganismspt_PT
oaire.citation.volume8pt_PT
person.familyNameAlexandre Silva Dias
person.familyNameOliveira
person.givenNameIgor
person.givenNameMargarida
person.identifier.ciencia-id3913-EE5F-8399
person.identifier.ciencia-idB71B-11DE-0042
person.identifier.orcid0000-0002-9075-9568
person.identifier.orcid0000-0003-2491-0669
person.identifier.ridJ-8454-2016
person.identifier.scopus-author-id55953401200
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication26841e3a-3932-46db-9969-bf94ed69ed0c
relation.isAuthorOfPublicationf41f0317-bb74-4fa5-b23b-ba4acbb52941
relation.isAuthorOfPublication.latestForDiscovery26841e3a-3932-46db-9969-bf94ed69ed0c

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