title: Effect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of Portugal.
abstract: Morcela de Arroz (MA), a popular Portuguese blood sausage, with high pH and water activity (aw), is traditionally commercialized without preservatives and unpacked. This study evaluated the best packaging solution to extend MA shelf life stored at 4±1°C for 44days: without packaging (WP), vacuum (VP) and modified atmosphere packaging (MAP) (80% CO2; 20% N2). 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 aw decreased (p<0.05) in WP. pH decreased in WP and MAP during storage. MTVC and PTVC counts increased to values around 7logCFU/g at 44days of storage. LAB and Enterobacteriaceae counts were higher (p<0.05) in VP. Pseudomonads were inhibited (p<0.05) by MAP after 8days of storage. Sensory parameters were affected (p<0.05) by packaging and storage time. Globally, MAP performed better.
authors.affiliation: Department of Food Engineering, Instituto Superior de Engenharia, University of Algarve, Campus da Penha, Estrada da Penha, 8005-139 Faro, Portugal; CEER - Biosystems Engineering, Tapada da Ajuda, 1349-017 Lisbon, Portugal. Electronic address: japer@ualg.pt.
authors.forename: J A
authors.initials: JA
authors.lastname: Pereira
authors.affiliation: Department of Biological Sciences and Bioengineering, Faculdade de Ciências e Tecnologia, University of Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; ICAAM - Institute of Mediterranean Agricultural and Environmental Sciences, P.O. Box 94, University of Évora, 702-554 Évora, Portugal. Electronic address: ldionis@ualg.pt.
authors.forename: L
authors.initials: L
authors.lastname: Dionísio
authors.affiliation: CECAV - Animal and Veterinary Research Centre, University of Trás-os-Montes e Alto Douro, Quinta dos Prados, Apartado 1013, 5000-911 Vila Real, Portugal. Electronic address: lpatarat@utad.pt.
authors.forename: L
authors.initials: L
authors.lastname: Patarata
authors.affiliation: CEER - Biosystems Engineering, Tapada da Ajuda, 1349-017 Lisbon, Portugal; Department of Science and Biosystems Engineering, Instituto Superior de Agronomia, Technical University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, Portugal. Electronic address: matosteresa@isa.utl.pt.
authors.forename: T J S
authors.initials: TJ
authors.lastname: Matos
mesh_terms: D000818:Animals; D001272:Atmosphere; D001419:Bacteria / Q000254:growth & development*; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D003296:Cooking; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage / Q000379:methods; D005658:Fungi / Q000254:growth & development; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology / Q000592:standards; D009812:Odorants; D011174:Portugal; D013552:Swine; D013649:Taste; D014618:Vacuum; D014867:Water
chemical_list: D014867:Water
keywords: Blood sausage; Microbiology; Packaging technology; Sensory analyses; Shelf life