Effect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of Portugal

Morcela de Arroz (MA), a popular Portuguese blood sausage, with high pH and water activity (a(w)), is traditionally commercialized without preservatives and unpacked. This study evaluated the best packaging solution to extend MA shelf life stored at 4 +/- 1 degrees C for 44 days: without packaging (WP), vacuum (VP) and modified atmosphere packaging (MAP) (80% CO2; 20% N-2). Mesophilic (MTVC), psychrotrophic (PTVC), lactic acid bacteria (LAB), pseudomonads, molds and yeasts, Enterobacteriaceae, Listeria monocytogenes, Salmonella spp., Bacillus cereus, Clostridium perfringens, sensory properties, pH, moisture and aw were studied. Moisture and a(w) decreased (p < 0.05) in WP. pH decreased in WP and MAP during storage. MTVC and PTVC counts increased to values around 7 log CFU/g at 44 days of storage. LAB and Enterobacteriaceae counts were higher (p < 0.05) in VP. Pseudomonads were inhibited (p < 0.05) by MAP after 8 days of storage. Sensory parameters were affected (p < 0.05) by packaging and storage time. Globally, MAP performed better. (C) 2014 Elsevier Ltd. All rights reserved

Impact of nitrite on the microbiological quality of a Portuguese Salpicão

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Influence of salt level, starter culture, fermentable carbohydrates, and temperature on the behaviour of L. monocytogenes in sliced chouriço during storage

Sliced ready-to-eat traditional meat products presented in individual packaging with more convenience to the consumer is the way that food industry tries to adapt to the new consumer tendencies. The current work assessed the survival of Listeria monocytogenes in a contaminated sliced vacuum packed chouriço with different sugar concentrations, two salt levels, and presence/absence of Lactobacillus sakei as starter culture along the storage period at two temperatures (8 °C and 22 °C). Neither the inoculation with L. sakei, nor the addition of carbohydrates influenced the survival of the pathogen. Higher amount of salt resulted in a significant reduction of L. monocytogenes, and storage at the higher temperature displayed a safer product. After 7 days, L. monocytogenes was not detected in any samples. The study of the association of the factors contributing for L. monocytogenes survival by logistic regression showed that increasing the level of salt addition from 1.5% to 3% reduces the odds of survival of L. monocytogenes to about one fifth (0.174). Worthy of attention is the significant reduction in the odds (OR=0.028) of finding viable L. monocytogenes when the samples are stored at room temperature (22 °C), when compared to low temperature (8 °C). The general and indiscriminate use of refrigeration for meat products might increase the risk of presence of L. monocytogenes. The competitive advantage that L. monocytogenes has at low temperatures, as the potential inhibition of LAB activity, is probably the reason of the observed behaviour. The amount of salt was an important hurdle to control L. monocytogenes growth, so, manufacturing meat products with lower salt contents to meet the demands of healthy products might represent a risk for safety, since high levels of salt together with low aw are the keys for their conservation

Advanced Photonics Congress

Abstract: We investigated the passivation of III-V semiconductor nanostructures using wet-chemical ammonium sulfide treatment and SiO x encapsulation. We achieved an ultra-low surface recombination velocity value of ~530 cm/s enabling the future development of high-performance room-temperature nanolasers

Vida útil da carne de avestruz embalada em atmosfera modificada

Comunicação oral apresentada no III Congresso da Sociedade Portuguesa de Ciências Veterinárias que decorreu em Santarém, na Estação Zootécnica Nacional.Neste estudo foi avaliado o efeito da embalagem da carne de avestruz, para isso obtiveram-se assepticamente amostras do músculo da perna (Gastrocneminus) de avestruz às 24 horas após o abate (Dia 0). O músculo foi dividido em várias porções que foram posteriormente embaladas em película, sob vácuo e em atmosfera modificada (100% CO2; 80% CO2 + 20% O2; 80% O2 + 20% CO2) durante 16 dias a 4ºC.Durante o armazenamento, nos dias 0, 4, 8, 12 e 16 foi determinado o perfil microbiológico da carne (microrganismos aeróbios a 30ªC, microrganismos psicrotróficos, bactérias do ácido láctico, Enterobacteriaceae, Brochothrix thermosphacta e Pseudomonas spp.) e foram avaliados o odor, a cor e a apreciação global, por um grupo de provadores.A embalagame teve efeito significativo (p<0,05) na maior parte dos parâmetros analisados. A embalagem em atmosfera modificada com 100% de CO2 determinou valores inferiores de mesófilos, psicrotróficos, Brochothrix thermosphacta e Pseudomonas spp.. Sendo também uma das embalagens, juntamente com a embalagem sob vácuo, que o painel sensorial considerou significativamente (p<0,05) mais agardável, com melhor cor, odor e pareciação global. Os resultados deste trabalho indicam que a mistrura de gás apropriada para oferecer garantias de segurança no que diz respeito ao perfl microbiológico da carne é a embalagem com 100% de CO2.A utilização desta atmosfera modificada juntamente com as baixas temperaturas de armazenamento, aumentam a vida útil da carne, impedindo o desenvolvimento microbiano e mantêm as suas características sensoriais até aos 16 dias de armazenamento

Identification of lactic-acid bacteria isolated from Portugese wines and musts by SDS-PAGE.

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Application of unsteady-state heat transfer equations to thermal process of morcela de arroz from Monchique region, a portuguese traditional blood sausage

Morcela de Arroz (MA) is a popular cooked blood and rice sausage produced following empirical procedures in the Monchique region, south of Portugal. Presenting high pH (about 6.5) and water activity (around 0.97), it is commercialized without preservatives, unpacked and with restricted commercialization period (1 week at 0C-5C). The aim of this study was (i) to assess the adequacy of unsteady-state heat transfer equations (USHTE) using Heisler charts to predict temperature in the centre of the product and the time needed to attain the temperature needed for cooking and (ii) to determine if the thermal treatment traditionally applied complies with the recommendations for refrigerated processed foods of extended durability (REPFEDs). A very good fit of USHTE to the experimental time/temperature data was observed. MA thermal process complies with the REPFEDs recommendations. Bacillus cereus and Clostridium perfringens were not detected in any of the tested samples.FCT, Fundacao para a Ciencia e a Tecnologia, Portugal [SFRH/BD/63341/2009]FCT [UID/AGR/04129/2013

Diversitè des ateliers traditionelles et fermiers des saucissons secs de l'Europe du Sud

Dans le cadre du programme européen TRADISAUSAGE, 5 pays du sud de I'Europe ont participé à une enquète sur les ateliers tradìtionnels. Il s'agissait de la Francè (Massit Ceniral), I'Espagne (Catalogne), I'Italie (Emilie Romagne, Lombardie et Abruzzes). le Potugal (Alentejo, Tras-os Montes, Alto Douro) et la Grèce (ensemble du terrltoire). 50 (minimum) ateliers traditionnels de charcuteries seches par pays ont été choisis dans des zones rurales. Ces ateliers choisis représentent les organisations et structures les plus caractéristiques de chaque pays. lls ont été enquetés sur des critères socioéconomiques, leur savoir faire et leur commercialisation. L'étude a porté plus précisément sur la transformation de saucissons secs fermentés traditionnels. Cette communication présentera la typologie de l'ensemble de ces ateliers