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Multivariate nature of a cooked blood sausage spoilage along aerobic and vacuum package storage

2019-06Journal article Restricted
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dc.contributor.authorPereira, Jorge
dc.contributor.authorDionisio, Lidia
dc.contributor.authorPatarata, Luis
dc.contributor.authorMatos, Teresa J. S.
dc.date.accessioned2020-07-24T10:52:10Z
dc.date.available2020-07-24T10:52:10Z
dc.date.issued2019-06
dc.description.abstractCooked 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.
dc.description.sponsorshipFCT, Fundacao para a Ciencia e a Tecnologia, PortugalPortuguese Foundation for Science and Technology [SFRH/BD/63341/2009]
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.doi10.1016/j.fpsl.2019.100304
dc.identifier.issn2214-2894
dc.identifier.issn1469-7769
dc.identifier.urihttp://hdl.handle.net/10400.1/14323
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.relationMORCELA DE ARROZ TRADICIONAL DA REGIÃO DE MONCHIQUE, CARACTERIZAÇÃO E OPTIMIZAÇÃO TECNOLÓGICA
dc.subjectSensory shelf-ifel
dc.subjectModified atmosphere
dc.subjectMeat
dc.subjectMorcilla
dc.subjectMonchique
dc.subjectOxidation
dc.subjectProducts
dc.subjectQuality
dc.subjectMorcela
dc.subjectRegion
dc.titleMultivariate nature of a cooked blood sausage spoilage along aerobic and vacuum package storage
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.startPageUNSP 100304
oaire.citation.titleFood Packaging and Shelf Life
oaire.citation.volume20
person.familyNamePereira
person.givenNameJorge
person.identifier.ciencia-id6F1D-7337-B67A
person.identifier.orcid0000-0001-6212-6723
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccess
rcaap.typearticle
relation.isAuthorOfPublication7fc8a96b-4a79-4a72-a3c5-650bed80d4ea
relation.isAuthorOfPublication.latestForDiscovery7fc8a96b-4a79-4a72-a3c5-650bed80d4ea
relation.isProjectOfPublication56191998-eb63-4738-8567-2db3ecd6f551
relation.isProjectOfPublication.latestForDiscovery56191998-eb63-4738-8567-2db3ecd6f551

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