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
Страницы: 112-120
Опубликовано: 23 May 2015
Просмотры: 4,357
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Citations: 1 (Google Scholar)
Аннотация: 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.
Ключевые слова: dry-fermented sausage, salpicão, safety, microbial quality
Цитировать эту статью: 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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