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Sensory changes and listeria monocytogenes behavior in sliced cured pork loins during extended storage

2020-05Journal article Open Access
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dc.contributor.authorSilva, Rita
dc.contributor.authorPereira, Jorge
dc.contributor.authorRouxinol, Margarida
dc.contributor.authorPatarata, Luis
dc.date.accessioned2020-07-17T14:17:58Z
dc.date.available2020-07-17T14:17:58Z
dc.date.issued2020-05
dc.description.abstractCured 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.pt_PT
dc.description.sponsorshipFCT: GO77 PDR2020-1.0.1-FEADER-0313/ UIDB/CVT/00772/2020.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/foods9050621pt_PT
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10400.1/14100
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectShelf lifept_PT
dc.subjectListeria monocytogenespt_PT
dc.subjectCured pork loinspt_PT
dc.subjectMeat productspt_PT
dc.subjectSpoilagept_PT
dc.subjectConsumer testpt_PT
dc.subjectCATApt_PT
dc.subjectSalpicãopt_PT
dc.subjectChallenge testpt_PT
dc.subjectSensorypt_PT
dc.titleSensory changes and listeria monocytogenes behavior in sliced cured pork loins during extended storagept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue5pt_PT
oaire.citation.startPage621pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume9pt_PT
person.familyNamePereira
person.givenNameJorge
person.identifier.ciencia-id6F1D-7337-B67A
person.identifier.orcid0000-0001-6212-6723
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication7fc8a96b-4a79-4a72-a3c5-650bed80d4ea
relation.isAuthorOfPublication.latestForDiscovery7fc8a96b-4a79-4a72-a3c5-650bed80d4ea

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