Browsing by Author "Patarata, Luis"
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- Multivariate nature of a cooked blood sausage spoilage along aerobic and vacuum package storagePublication . Pereira, Jorge; Dionisio, Lidia; Patarata, Luis; Matos, Teresa J. S.Cooked blood sausages, such as Morcela de Arroz (MA), are ready-to-eat meat products consumed in many countries. The aim of this study was to demonstrate that spoilage of MA is multifactorial, involving microbiological, chemical and sensory modifications, which difficult the use of selected single indicators to establish product shelf life and to establish its shelf life based on consumers' willingness to consume. The experiment was conducted with samples without package (WP) and vacuum packaged (VP), stored at 4 +/- 1 degrees C. Quantitative descriptive analysis, Pseudomonas spp., lactic acid bacteria and Enterobacteriaceae counts, TBA-RS, total basic volatile nitrogen and lactic acid were determined and a consumer test was performed. Based on the consumer test, MA WP has a shelf life of 11.6 days and VP of 27.8 days. The multivariate approach showed a better predictive ability of consumer acceptability than single spoilage indicators.
- Sensory changes and listeria monocytogenes behavior in sliced cured pork loins during extended storagePublication . Silva, Rita; Pereira, Jorge; Rouxinol, Margarida; Patarata, LuisCured pork loins are sausages with a production tradition in several regions worldwide. They are made from one of the noblest cuts of pork, and for this reason cured loins are one of the most expensive pork meat products. Establishing the correct shelf life allows products to be accepted by the consumer, and to avoid the costs associated with shorter shelf lives. The aim of this study is: (1) to establish proper shelf life by evaluating the willingness of participants to consume and the sensory modifications that occur during prolonged storage via Check All That Apply (CATA) questions; and (2) to study the behavior of Listeria monocytogenes through a microbial challenge test. Sliced cured pork loins can be stored at 6 ± 1 °C for 105 days while maintaining a consumer acceptance of more than 75%. The freshness loss was associated mainly with a decrease in aromatic notes (particularly the smoke and cured aroma), and with the appearance of spoiled characteristics, specifically a sour/vinegar aroma and acidic taste that were detected by a reduced proportion of participants. The freshness evaluation was positively influenced by the typical characteristics of cured products, such as color and a garlic and wine aroma. Sour/vinegar aroma and acidic taste were the attributes most associated with higher freshness penalization. During the period of the test, Listeria monocytogenes inoculated onto the cured loin slices did not grow.