MICROBIOLOGICAL AND PHYSICOCHEMICAL ASPECTS OF “SALPICÃO”, A TRADITIONAL DRY SAUSAGE PRODUCED IN THE NORTHEAST OF PORTUGAL
Ana Paula Pereira, Aline Gomes, Vasco Cadavez, Letícia M. Estevinho, Ursula Gonzales-Barron, Teresa Dias
Strony: 112-120
Opublikowano: 23 May 2015
Wyświetlenia: 4,094
Pobrania: 794
Citations: 1 (Google Scholar)
Streszczenie: Counts of total viable mesophilic bacteria (TVC), lactic acid bacteria (LAB), Microccocaceae, Enterobacteriaceae, Salmonella spp. and Listeria monocytogenes, in traditional Portuguese dry sausages from two industrial producers, were compared in batter and final product. During the production process, the TVC increased significantly, most likely due to the multiplication of fermentative flora. Enterobacteriaceae decreased from batter to final product while the S. aureus increased. Great variability was verified in detection of L. monocytogenes both between batches and industrial producers.
Słowa kluczowe: dry-fermented sausage, salpicão, safety, microbial quality
Cytowanie artykułu: Ana Paula Pereira, Aline Gomes, Vasco Cadavez, Letícia M. Estevinho, Ursula Gonzales-Barron, Teresa Dias. MICROBIOLOGICAL AND PHYSICOCHEMICAL ASPECTS OF “SALPICÃO”, A TRADITIONAL DRY SAUSAGE PRODUCED IN THE NORTHEAST OF PORTUGAL. Journal of International Scientific Publications: Agriculture & Food 3, 112-120 (2015). https://www.scientific-publications.net/en/article/1000660/
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