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

2015-03Journal article Open Access
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dc.contributor.authorPereira, J
dc.contributor.authorDionísio, Lídia
dc.contributor.authorPatarata, L.
dc.contributor.authorMatos, T. J. S.
dc.date.accessioned2018-12-07T14:53:42Z
dc.date.available2018-12-07T14:53:42Z
dc.date.issued2015-03
dc.description.abstractMorcela 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.
dc.identifier.doi10.1016/j.meatsci.2014.09.147
dc.identifier.issn0309-1740
dc.identifier.issn1873-4138
dc.identifier.urihttp://hdl.handle.net/10400.1/11643
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier Sci Ltd
dc.relationMORCELA DE ARROZ TRADICIONAL DA REGIÃO DE MONCHIQUE, CARACTERIZAÇÃO E OPTIMIZAÇÃO TECNOLÓGICA
dc.subjectMorcilla-De-Burgos
dc.subjectModified Atmosphere
dc.subjectCarbon-Dioxide
dc.subjectShelf-Life
dc.subjectSpoilage
dc.subjectVacuum
dc.subjectMeat
dc.subjectContamination
dc.subjectFoods
dc.subjectAir
dc.titleEffect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of Portugal
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMORCELA DE ARROZ TRADICIONAL DA REGIÃO DE MONCHIQUE, CARACTERIZAÇÃO E OPTIMIZAÇÃO TECNOLÓGICA
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F63341%2F2009/PT
oaire.citation.endPage41
oaire.citation.startPage33
oaire.citation.titleMeat Science
oaire.citation.volume101
person.familyNameDionísio
person.givenNameLídia
person.identifier.orcid0000-0002-0530-9395
person.identifier.scopus-author-id6506947768
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccess
rcaap.typearticle
relation.isAuthorOfPublicationfd39b253-0c7d-46a0-b35f-b1f682c901bc
relation.isAuthorOfPublication.latestForDiscoveryfd39b253-0c7d-46a0-b35f-b1f682c901bc
relation.isProjectOfPublication56191998-eb63-4738-8567-2db3ecd6f551
relation.isProjectOfPublication.latestForDiscovery56191998-eb63-4738-8567-2db3ecd6f551

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