Academic literature on the topic 'Thai fresh pork sausage'
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Journal articles on the topic "Thai fresh pork sausage"
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Torrieri, E., F. Russo, R. Di Monaco, S. Cavella, F. Villani, and F. Masi. "Shelf Life Prediction of Fresh Italian Pork Sausage Modified Atmosphere Packed." Food Science and Technology International 17, no. 3 (June 2011): 223–32. http://dx.doi.org/10.1177/1082013210382328.
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The shelf life of fresh Italian pork sausages packed in modified atmosphere was studied. Samples were packed using different levels of oxygen (high and low) with different levels of carbon dioxide (high-low) in the atmospheres headspace and were stored at 4 °C for 9 days. Microbial, physiochemical and sensory parameters were analyzed during storage. A consumer test was performed to determine the critical acceptability levels. Sensory data were mathematically modelled to estimate product shelf life. A first-order kinetic model and a Weibull-type model aptly described, respectively, the changes in fresh pork sausage odor and color over storage time. These models may be used to predict the sensory shelf life of fresh pork sausage. Results showed that 20% O2 and 70% CO2 extend fresh pork sausage shelf life to 9 days at 4 °C. The microbial quality of the samples at the critical sensory level of acceptability was within the range of microbial acceptability.
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MÜRMANN, LISANDRA, LUIS GUSTAVO CORBELLINI, ALEXANDRE ÁVILA COLLOR, and MARISA CARDOSO. "Quantitative Risk Assessment for Human Salmonellosis through the Consumption of Pork Sausage in Porto Alegre, Brazil." Journal of Food Protection 74, no. 4 (April 1, 2011): 553–58. http://dx.doi.org/10.4315/0362-028x.jfp-10-339.
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A quantitative microbiology risk assessment was conducted to evaluate the risk of Salmonella infection to consumers of fresh pork sausages prepared at barbecues in Porto Alegre, Brazil. For the analysis, a prevalence of 24.4% positive pork sausages with a level of contamination between 0.03 and 460 CFU g−1 was assumed. Data related to frequency and habits of consumption were obtained by a questionnaire survey given to 424 people. A second-order Monte Carlo simulation separating the uncertain parameter of cooking time from the variable parameters was run. Of the people interviewed, 87.5% consumed pork sausage, and 85.4% ate it at barbecues. The average risk of salmonellosis per barbecue at a minimum cooking time of 15.6 min (worst-case scenario) was 6.24 × 10−4, and the risk assessed per month was 1.61 × 10−3. Cooking for 19 min would fully inactivate Salmonella in 99.9% of the cases. At this cooking time, the sausage reached a mean internal temperature of 75.7°C. The results of the quantitative microbiology risk assessment revealed that the consumption of fresh pork sausage is safe when cooking time is approximately 19 min, whereas undercooked pork sausage may represent a nonnegligible health risk for consumers.
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BANG, W., D. J. HANSON, and M. A. DRAKE. "Effect of Salt and Sodium Nitrite on Growth and Enterotoxin Production of Staphylococcus aureus during the Production of Air-Dried Fresh Pork Sausage†‡." Journal of Food Protection 71, no. 1 (January 1, 2008): 191–95. http://dx.doi.org/10.4315/0362-028x-71.1.191.
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Staphylococcus aureus contamination and enterotoxin production is a potential food safety hazard during the drying step of production of air-dried fresh country sausage. The growth characteristics and enterotoxin production of S. aureus during the drying step of this product with and without added sodium nitrite were evaluated. Three strains of S. aureus were grown to stationary phase and inoculated (104 CFU/g) into sausage ingredients. Fresh pork sausages were stuffed into natural casings and allowed to dry for 10 days at 21°C with 60% relative humidity (RH). In control sausage (1.76% [wt/wt] salt) with no S. aureus, aerobic plate counts increased by 5.5 log/g during the 10-day drying period, and coliforms increased by 4.8 log/g. The addition of sodium nitrite (154 ppm of nitrite, 2.24% [wt/wt] salt) or increased salt (3.64%, wt/wt) to sausage limited the growth of coliform bacteria (P < 0.05). S. aureus numbers increased approximately 2 log units during the drying step, regardless of additional salt or nitrite. Additional salt or nitrite had no effect on S. aureus growth (P > 0.05). Staphylococcal enterotoxin (SE) was not detected in air-dried fresh sausages at any time. Our results suggest that drying of fresh pork sausage under similar parameters listed in this study does not support SE production.
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Mazhangara, Irene Rumbidzai, Eliton Chivandi, and Ishmael Festus Jaja. "Consumer Preference for the Chevon Sausage in Blind and Nonblind Sensory Evaluations: A Comparative Study." International Journal of Food Science 2022 (July 29, 2022): 1–7. http://dx.doi.org/10.1155/2022/8736932.
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There are strong perceptions regarding chevon consumption, with its strong aroma and smell and its stringiness and gaminess being chief among them. Processing chevon into by-products has resolved this negative perception associated with fresh chevon. A blind and nonblind comparative sensory evaluation was performed to investigate participant preference for the chevon sausage versus pork and beef sausages. The sausages were made from minced shoulder meat. After grilling the sausages, they were cut into 0.5 cm thick slices. There were 52 and 20 participants in the blind and nonblind sensory evaluations, respectively. Using a 9-point hedonic scale, the participants evaluated each sausage for its juiciness, flavor, tenderness, and overall satisfaction. During the blind sensory evaluation, the participants were also asked to identify one of the most distinct sausages since the identity of the sausages was not known. The results showed no significant differences ( P > 0.05 ) in the preferences for any of the sausages during the blind sensory evaluation. The choice for the most distinct sausage showed that pork (57.69%), beef (32.69%), and chevon (9.62%) sausages were all recognized. In the nonblind sensory, knowledge of the identity of the sausage significantly ( P < 0.05 ) influenced South African participants’ liking of the chevon sausage, with pork and chevon being the most and least liked sausages, respectively.
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Cavalin, Paola Bianca Barbosa, Juan Josue Puño Sarmiento, Renata Katsuko Takayama Kobayashi, Gerson Nakazato, Armando Navarro Ocaña, and Tereza Cristina Rocha Moreira Oliveira. "Detection of Salmonella spp. and diarrheagenic Escherichia coli in fresh pork sausages." Semina: Ciências Agrárias 39, no. 4 (August 2, 2018): 1533. http://dx.doi.org/10.5433/1679-0359.2018v39n4p1533.
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The presence of pathogenic microorganisms in meat products may result in foodborne diseases and economic losses to their producers. Small industries in the region of Londrina, Paraná, produce sausages that are commercialized in free fairs, small markets, bars, and restaurants in the city. Although these industries are inspected by the Municipal Inspection Service of Londrina, there are no data about the pathogenic microorganisms present in these products. The objective of this study was to investigate the presence of Salmonella spp. in sausages produced and sold in the region of Londrina, Paraná, and identify eae, bfp, stx1, stx2, hlyA, ipaH, elt, est, aggR, aap, and AA probe genes in Escherichia coli strains isolated from these samples. Forty-six samples of three types of sausages (fresh pork, Tuscan, and Calabresa) produced by four different producers (brands A, B, C, and D) were analyzed. Salmonella spp. was isolated from 13 (28.3%) and E. coli from 33 (71.3%) of the analyzed samples. Seven (53.8%) of 13 samples contaminated with Salmonella spp. were from brand A. Salmonella spp. contamination was the highest in the Tuscan sausage samples (8/17, 41.7%) when compared with the fresh pork sausage samples of all brands analyzed. E. coli was isolated from 12 of 13 samples contaminated with Salmonella spp. One sample of Calabresa sausage was contaminated with atypical enteropathogenic E. coli serotype O108:H9 that has the eae and hlyA genes. The results suggest contamination of the processing plant and/or raw meat used in the manufacture of sausages. A better inspection of the industries is required to ensure that Good Manufacturing Practices are followed by which the contamination of products by pathogenic bacteria can be prevented.
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FLORES, LISA M., SUSAN S. SUMNER, DIANNE L. PETERS, and ROGER MANDIGO. "Evaluation of a Phosphate To Control Pathogen Growth in Fresh and Processed Meat Products." Journal of Food Protection 59, no. 4 (April 1, 1996): 356–59. http://dx.doi.org/10.4315/0362-028x-59.4.356.
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The efficacy of a phosphate blend, Bekaplus MSP, to inhibit the growth of foodborne pathogens in fresh or processed meat products was studied. The following products and challenge microorganisms were tested: ground beef, Escherichia coli O157:H7; linked smoked sausage, Salmonella typhimurium and L. monocytogenes; cured smoked ham, S. typhimurium and L. monocytogenes; and fresh pork sausage, E. coli O157:H7. All the products were prepared with or without 0.5% phosphate, individually inoculated with the challenge microorganism (103CFU/g of meat), and stored at either 4, 12, or 20°C. There was minimal or no effect of the phosphate blend on the growth of L. monocytogenes or S. typhimurium. The temperature of storage had a significant effect (P < 0.05) on the population of E. coli O157:H7 in ground beef and fresh pork sausage with phosphate. However, the presence of phosphate in the ground beef had no effect (P > 0.05) on E. coli O157:H7, but the presence of phosphate in the fresh pork sausage had a significant effect (P < 0.05) on controlling E. coli O157:H7. These results indicate that this phosphate blend could be used in fresh pork sausage to help inhibit the growth of E. coli O157:H7.
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HERRERA, ANTONIO, AGUSTIN A. ARIÑO, MARIA P. CONCHELLO, REGINA LAZARO, SUSANA BAYARRI, and CONSUELO PEREZ. "Organochlorine Pesticide Residues in Spanish Meat Products and Meat of Different Species." Journal of Food Protection 57, no. 5 (May 1, 1994): 441–44. http://dx.doi.org/10.4315/0362-028x-57.5.441.
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The level of organochlorine pesticides in 229 samples of Spanish meat and meat products of different species (lamb, pork, beef and poultry) was investigated. Chlorinated residues were quantitated by gas-liquid chromatography with electron capture detector using packed and capillary columns. Hexachlorobenzene (HCB) and hexachlorocyclohexane (HCH) were detected in all samples. In general, lamb appeared to be more heavily contaminated by HCB and HCH, which reached maximums of 178 ppb (μg/kg on a fat basis) and 505 ppb, respectively. The level of HCB averaged 49 ppb in lamb; varied between 8–18 ppb in pork and beef products; and amounted to 26 ppb in fresh poultry sausages. Of the three isomers of HCH determined, the γ-HCH (lindane) was most frequently detected; 100% in lamb and pork (both meat, cured sausage and pork bologna), and 64 to 94% in fresh sausages of poultry and beef. The level of the HCH group averaged 112 ppb in lamb, 85 ppb in poultry, nearly half that much in pork and pork products, and around 20–40 ppb in beef products. Dieldrin was the only chlorocyclodiene detected: 8 to 15% in pork products, and 28% in fresh poultry sausage. The DDTs in lamb showed 83% of detection, especially in the pp' form of DDE and DDT. The overall contamination with DDT and its metabolites was found to be very moderate averaging 25 ppb, with a maximum of 91 ppb. No residues of aldrin, endrin, heptachlor, heptachlor epoxide, chlordane, methoxychlor, endosulfan or trans-nonachlor were detected.
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Stefanello, Flávia Santi, Carlos Pasqualin Cavalheiro, Fernanda Luísa Ludtke, Mariana dos Santos da Silva, Leadir Lucy Martins Fries, and Ernesto Hashime Kubota. "OXIDATIVE AND MICROBIOLOGICAL STABILITY OF FRESH PORK SAUSAGE WITH ADDED SUN MUSHROOM POWDER." Ciência e Agrotecnologia 39, no. 4 (August 2015): 381–89. http://dx.doi.org/10.1590/s1413-70542015000400009.
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Consumers are becoming more aware of the toxicological implications of artificial additives in foods. Natural antioxidants, in addition to reducing the deleterious effects of lipid oxidation, are currently extremely highly valued. This study aimed to invetigate the effect of addition of sun mushroom (Agaricus blazei Murrill) powder on the oxidative and microbiological stability of pork sausage during the shelf life. This powder was used at concentrations of 0.0%, 1.0%, 2.0% and 4.0% in the sausages. Analyses of moisture, protein, ash, fat and microbiological analyses were performed on day 0. The sausages were analyzed on day 0 and every seven days in terms of pH, color, TBARS values and microbiological analyses. The results of the proximal composition and microbiological analysis for coagulase positive Staphylococcus, coliforms at 35 ºC and 45 ºC, Salmonella sp and sulfite-reducing Clostridium were consistent with those required by Brazilian legislation. The color of the products was of a decreased redness At the end of the storage period, on the 35th day, the TBARS values for the sausage with 4.0% powder was 0.509±0.12 mg MDA/kg sample and for the control was 1.131±0.12 mg MDA/kg sample. The sun mushroom powder had no effect on microbiological stability. It is concluded that sun mushroom was effective in terms of the oxidative stability of pork sausage when added in powdered form at concentrations of 1.0%, 2.0% and 4.0%.
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LAURY, ANGELA, and JOSEPH G. SEBRANEK. "Use of Carbon Monoxide Combined with Carbon Dioxide for Modified Atmosphere Packaging of Pre- and Postrigor Fresh Pork Sausage To Improve Shelf Life." Journal of Food Protection 70, no. 4 (April 1, 2007): 937–42. http://dx.doi.org/10.4315/0362-028x-70.4.937.
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Fresh pre- and postrigor pork sausage patties were manufactured in the Iowa State University Meat Laboratory and packaged either in modified atmosphere (MAP) with 0.4% carbon monoxide (CO) and 99.6% carbon dioxide (CO2) or on foam trays overwrapped with oxygen-permeable film (OW). Packages were stored at 2 to 4°C under fluorescent lights for up to 31 days. Aerobic, anaerobic, and psychrotrophic plate counts, raw and cooked color, purge, and lipid oxidation were measured during storage. Results indicated that both pork sausage products in MAP had lower aerobic and psychrotrophic counts and less lipid oxidation throughout storage (P < 0.05). Raw color of both products in MAP was redder than the OW patties (P < 0.05), but the prerigor pork sausage in MAP benefited more from the CO atmosphere in terms of raw color than the postrigor pork sausage in MAP. Cooked color of the prerigor pork sausage in MAP was significantly redder than cooked color of the postrigor pork sausage. Both pork sausage products in MAP were also lighter (L* value) than the OW patties for raw and cooked color. Therefore, the combination of CO and CO2 in MAP was beneficial in extending the shelf life of preand postrigor fresh pork sausage by reducing aerobic and psychrotrophic microbial growth and improving oxidative stability and color, compared to conventional OW packaging. However, increased purge, increased anaerobic growth, and changes in cooking behavior were also observed for the products in MAP during storage (P < 0.05).
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SCANNELL, AMALIA G. M., R. PAUL ROSS, COLIN HILL, and ELKE K. ARENDT. "An Effective Lacticin Biopreservative in Fresh Pork Sausage." Journal of Food Protection 63, no. 3 (March 1, 2000): 370–75. http://dx.doi.org/10.4315/0362-028x-63.3.370.
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Lacticin 3147 is a novel heat-stable bacteriocin, produced by Lactococcus lactis DPC 3147, that exhibits a broad-range inhibition spectrum similar to nisin. In this study, the effect of lacticin 3147 and nisin on the shelf life of fresh pork sausage and their ability to control pathogens (Clostridium perfringens DSM 756, Salmonella Kentucky AT1) and nonpathogenic Listeria innocua DPC 1770 was investigated. The following preservative regimens were evaluated, both in broth and sausage systems: (i) 450 ppm of sodium metabisulphite; (ii) 500 IU g−1 or ml−1 of nisin, (iii) 2500 arbitary units (AU) g−1 or ml−1 of lacticin 3147; (iv) 2% sodium lactate and 500 IU of nisin; (v) 2% sodium citrate and 500 IU g−1 or ml−1 of nisin; (vi) 2% sodium lactate and 2500 AU g−1 or ml−1 of lacticin 3147, (vii) 2% sodium citrate and 2500 AU g−1 or ml−1 of lacticin 3147, (viii) 2% sodium lactate, and (ix) 2% sodium citrate. There was no significant difference in the activity of nisin and lacticin 3147 against any of the target strains used, both bacteriocins performing significantly better than sodium metabisulfite against gram-positive strains in broth systems. Trends indicate that the combination of organic acids with either bacteriocin enhanced its activity against Salmonella Kentucky and L. innocua and was particularly effective in the inhibition of C. perfringens in fresh pork sausage. In addition, lacticin 3147 combined with either sodium citrate or sodium lactate maintained significantly lower (P < 0.05) total aerobic plate counts for the duration of the trials and may function as an alternative to sodium metabisulfite in the preservation of fresh pork sausage.
Dissertations / Theses on the topic "Thai fresh pork sausage"
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Somkhumphee, Yuphin, of Western Sydney Hawkesbury University, of Science Technology and Environment College, and of Science Food and Horticulture School. "Development of reduced energy Thai style fresh pork sausages." THESIS_CSTE_SFH_Somkhumphee_Y.xml, 2001. http://handle.uws.edu.au:8081/1959.7/612.
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The development of a reduced energy Thai style fresh pork sausage has been achieved by replacing fat with carbohydrate and water. Replacing fat in the processed meat formulation with other ingredients is known to alter the product qualities. The addition of carbohydrate, namely mung bean vermicelli, as a fat replacement is suggested to improve the water holding capacity, cooking yield and textural properties as well as reduce the fat and total energy content. This research developed a standard processing methodology for a characteristic Thai fresh pork sausage. The research evaluated the potential of mung bean vermicelli in the formulation of a reduced energy Thai style fresh pork sausage. The reduced energy sausage was developed by replacing fat with 25%, 50%, 75%, and 100% soaked mung bean vermicelli. Quality characteristics of the sausages (chemical, textural and sensory) were evaluated and compared with control sausages (20% fat). The results of the present study indicated that soaked mung bean vermicelli offset many of the characteristic changes usually brought about by fat reduction. The sausages had a decreased cooking loss and an improved yield as well as a reduction in energy content. In addition, they maintained the textural and sensory characteristics of the control Thai style fresh pork sausages.Master of Science (Hons)
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Somkhumphee, Yuphin. "Development of reduced energy Thai style fresh pork sausages." Thesis, View thesis View thesis, 2001. http://handle.uws.edu.au:8081/1959.7/612.
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The development of a reduced energy Thai style fresh pork sausage has been achieved by replacing fat with carbohydrate and water. Replacing fat in the processed meat formulation with other ingredients is known to alter the product qualities. The addition of carbohydrate, namely mung bean vermicelli, as a fat replacement is suggested to improve the water holding capacity, cooking yield and textural properties as well as reduce the fat and total energy content. This research developed a standard processing methodology for a characteristic Thai fresh pork sausage. The research evaluated the potential of mung bean vermicelli in the formulation of a reduced energy Thai style fresh pork sausage. The reduced energy sausage was developed by replacing fat with 25%, 50%, 75%, and 100% soaked mung bean vermicelli. Quality characteristics of the sausages (chemical, textural and sensory) were evaluated and compared with control sausages (20% fat). The results of the present study indicated that soaked mung bean vermicelli offset many of the characteristic changes usually brought about by fat reduction. The sausages had a decreased cooking loss and an improved yield as well as a reduction in energy content. In addition, they maintained the textural and sensory characteristics of the control Thai style fresh pork sausages.
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Somkhumphee, Yuphin. "Development of reduced energy Thai style fresh pork sausages /." View thesis View thesis, 2001. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030404.151521/index.html.
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Thesis (M.Sc. (Hons.)) -- University of Western Sydney, 2001."Presented as a thesis for the partial fulfilment of the degree of Master of Science (Hons) ... School of Science, Food and Horticulture, College of Science, Technology and Environment, the University of Western Sydney ... July 2001" Bibliography : leaves 106-119.
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Conceição, José Manuel Monteiro Cunha Almeida. "Prevalência dos indicadores microbiológicos oficiais efectuados em salsicha fresca no âmbito do controlo obrigatório. Uma amostragem de 2007 a 2011 em indústrias da região de Lisboa, Lezíria-Tejo e Oeste." Master's thesis, ISA/UTL, 2012. http://hdl.handle.net/10400.5/5333.
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Mestrado em Engenharia Alimentar - Instituto Superior de AgronomiaFresh sausage is considered a meat preparation, recognized as a vehicle for Salmonella and constitutes a danger to public health. The research of this pathogen is required by European Regulation (EC) 1441/2007, and its absence in 10g of the product is considered satisfactory. The regulation stated, also sets a criterion of hygiene based on the level of Escherichia coli, considered the best indicator of fecal contamination. In the first part of this study was made a summary of sanitary and hygiene features of fresh sausage production as well own-checks system and legislation aspects. In the second part, are analyze the results of 1705 samples collected over five years (2007-2011), in eight fresh sausage manufacturers installed in Lisbon, west and Leziria-Tejo region . The food safety of meat preparation is characterized here. In the context of the assessment of results, 4.9 % were unsatisfactory to safety criteria (Salmonella), representing a considerable risk to public health. For the hygiene criteria (Escherichia coli) it is found 76 % results satisfactory, 8 % acceptable and 16 % unsatisfactory. The unsatisfactory express some inconsistency in the application of good hygiene practices. It is finally presented some suggestions for improving the microbiological safety of fresh sausage.
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Murmann, Lisandra. "Avaliação de risco de infecção por Salmonella sp. em consumidores de lingüiça frescal de carne suína em Porto Alegre, RS." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2008. http://hdl.handle.net/10183/12927.
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O isolamento de Salmonella enterica em suínos abatidos tem sido reportado no sul do Brasil, o que torna a carne suína uma fonte potencial de contaminação para os consumidores. Nesse contexto, o trabalho propôs estimar o risco da ocorrência de infecção alimentar pelo consumo de lingüiça frescal suína, através da análise de dados de prevalência, quantificação, cinética de crescimento e destruição e de surtos alimentares que envolveram Salmonella no Rio Grande do Sul. Das 336 amostras de lingüiça frescal de carne suína adquiridas no comércio, 24,4% apresentaram Salmonella sp. com contagens variando entre 0,03 e 460 Número mais Provável (NMP).g-1, com mediana de 0,23 NMP.g-1. Os sorovares mais prevalentes foram Brandenburg, Derby, Panama e Typhimurium. Em simulações de crescimento e destruição realizadas em caldo nutriente, isolados dos 12 sorovares encontrados no produto, apresentaram cinética de crescimento semelhante em temperatura ambiente. Até duas horas todos os sorotipos permaneceram em fase lag e, após, iniciou-se a fase exponencial. Em temperatura de refrigeração, todos os isolados mantiveram a contagem inicial até 30 dias. A destruição térmica em 60°C ocorreu após 20 minutos em todos os ensaios. As mesmas simulações foram conduzidas em amostras do produto contaminadas artificialmente com Salmonella sp. não havendo alterações significativas nas quantidades de Salmonella em temperatura ambiente e de refrigeração durante todo o período de observação. Após a preparação em forno (200°C), por 15 minutos, a população total inoculada foi destruída. Nos surtos ocorridos por Salmonella, os alimentos a base de ovos, maionese e frango predominaram. Os resultados obtidos na quantificação variaram de <3 NMP até 4,6x109.g-1desses alimentos, com mediana de 4,6x106.g-1. S. Enteritidis foi o sorovar identificado em todos os surtos, apresentando um único perfil de macro-restrição. Os dados obtidos foram utilizados para simular diferentes cenários no programa @Risk. Considerando-se o costume da população estudada de ingerir este produto após tratamento térmico, o risco encontrado foi muito baixo (6,12 x 10-7). Para uma pequena parte da população que costuma ingerir o produto sem qualquer tratamento térmico, em uma simulação realizada com 10.000 refeições, poderá haver 8,78 casos da doença, considerando a ingestão de uma única unidade. Em um perfil típico de preparação e consumo de lingüiça frescal de carne suína pela população de Porto Alegre, ou seja, como acompanhamento de churrasco, após tratamento térmico mínimo de 15 minutos, calculou-se a probabilidade de ocorrência de doença.Dentre os 3.354.716,98 churrascos estimados consumidos mensalmente em Porto Alegre, o resultado do modelo indicou um mínimo de 0,01, média de 2,05 e máximo de 11,08 casos de doença por mês. Esse cenário infere que a lingüiça frescal de carne suína pode estar causando um baixo número de casos isolados em Porto Alegre, os quais podem estar sendo subnotificados.In Southern Brazil, a high prevalence of Salmonella isolation has been reported in slaughter pigs, indicating that pork may represent a hazard to the consumers. In this sense, this study aimed to conduct a risk analysis of the consumption of pork sausage in Southern Brazil. For this purpose, Salmonella prevalence on pork sausages collected at retail level was estimated, growth and death curves for representative porcine Salmonella strains were constructed, the consumption patterns of pork sausages by the population were investigated, and foods involved in salmonellosis outbreaks were analysed. From a total of 336 samples of fresh pork sausage examined, Salmonella enterica was detected in 82 (24.4%) of the samples, with a Most Probable Number count ranging from 0.03 (MPN).g-1 to 460 MPN.g-1, and a median of 0.23 MPN .g-1. Strains belonging to serovars Brandenburg, Panama, Derby and Typhimurium were the most prevalent. Growth and death curves of 12 strains representing Salmonella serovars isolated in this study were similar in assays conducted in nutrient broth. At room temperature, all Salmonella serovars started the exponential phase after a two hours period of lag phase. Under refrigeration, all isolates mantained the initial population counts up to 30 days. The heat destruction was observed after 20 minutes in all assays. Similar assays conducted in fresh pork sausages inoculated with Salmonella demonstrated that no growth of Salmonella sp. could be detected at room temperature and under refrigeration troughout the observation period. After cooking in the oven (200°C) for 15 minutes the inoculated Salmonella population was completely destroyed. Foods containing eggs, mayonnaise or chicken were the most implicated in outbreaks investigated in Rio Grande do Sul. Salmonella counts variaded from <3 MPN to 4.6x109.g-1 of foods involved in these outbreaks, with a median value of 4.6x106.g-1. All strains were identified as S. Enteritidis, and presented a unique macrorestriction profile, demonstrating the predominance of one clonal group in foods involved in the salmonellosis outbreaks. Data obtained in the conducted assays were used to simulate different cenarios, using the @Risk software. Considering that the population usually consums pork sausage after termic treatment (roasting), the estimated risk was very low (6.12 x 10-7). Another simulation, conducted for the low percentage of the population (3%) that declared to consum raw pork sausage, indicated that for 10,000 meal consumption events of one sausage, the probability is 8.78 disease cases. Finally, considering the typical consumption pattern of pork sausage by the population of Porto Alegre city (roasted for at least 15 minutes during a barbecue called “churrasco”) the number of disease cases was simulated. Among 3,354,716.98 “churrascos” prepared monthly in Porto Alegre city, the model indicated a probability of a minimum of 0.01 cases, a media of 2.05 and a maximum of 11.08 disease cases occurring each month. Results of risk assessment show that fresh pork sausage may have been a cause of few undernotificated individual salmonellosis cases in Porto Alegre city.
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Ruengwilysup, Chaowaree. "Controlling Salmonella typhimurium, Escherichia coli O157:H7, Yersinia enterocolitica, and Listeria monocytogenes in Nham, a Thai style fermented pork sausage, by lactic acid bacteria /." Search for this dissertation online, 2005. http://wwwlib.umi.com/cr/ksu/main.
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Figueiró, Lorane Sarmento. "Influência da redução do teor de nitrito de sódio na estabilidade oxidativa e avaliação microbiológica de linguiça suína frescal." Universidade Federal do Espírito Santo, 2013. http://repositorio.ufes.br/handle/10/5764.
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The processing of cured meat products involves some chemical preservatives such as sodium nitrite aiming to preserve, modify sensory traits and diversify production. Addition of nitrite has been associated with a negative image as regards the health of consumers due to the formation of nitrosamine, which has led the food industry to reconsider the amount of nitrite used. Given this scenario, the objective of this study was to evaluate the influence of the sodium nitrite concentration on the oxidation stability and microbiological count of fresh pork sausage. Sausage samples containing 0, 50, 100, 150 and 200 mg.kg-1 sodium nitrite were prepared, vacuum-packed and stored at 5 ºC. We evaluated the lipid oxidation profile, by the number of substances reactive to thiobarbituric acid (TBARS), color, pH, acidity and quantification of residual nitrite throughout the storage period (Days 1, 8 and 15). The microbiological evaluation was performed by counting the total coliforms (NMP.g-1); thermo-tolerant coliforms (NMP.g-1), psychrotrophic microorganisms (Log.cfu.g-1) and coagulase-positive Staphylococcus (cfu.g-1) on days 0, 7 and 14. During the studied period, a TBARS of 0.24 mg.kg-1 was observed when 50 mg.kg-1 nitrite were added, and 0,09 mg.kg-1 when we utilized 200 mg.kg-1, displaying a decrease (P ≤ 0.05) in the number of TBARS as the sodium nitrite concentration was elevated. During the storage time, an increase (P ≤ 0.05) from 0.14 mg.kg-1 to 0.21 mg.kg-1 was observed in TBARS, demonstrating development of the lipid-peroxidation process. With regard to the objective determination of the color, increase was observed (P ≤ 0.05) in the L* values (57.77 to 59.2), whereas the b* values were found to reduce (14.9 to 13.3), and no influence (P > 0.05) of sodium nitrite was observed for any of the color parameters assessed. Although the pH and acidity values had no significant differences at the different concentrations of nitrite, they did show variation (P ≤ 0.05) during the storage period, specifically 5.78 to 5.66 and 7.95 to 9.75% lactic acid, respectively. The residual nitrite contents increased (P ≤ 0.05) from 1.95 to 6.57 mg.kg-1 on the 1st day, when the nitrite concentration rose from 50 to 200 mg.kg-1, but during the conditioning time, it reduced almost completely, presenting levels below 2 mg.kg-1 on the 15th day. In the microbiological evaluation of the fresh pork sausage, counts lower than 1 × 103 NMP.g-1 were observed for total and thermo-tolerant coliforms; for coagulase-positive Staphylococcus all the results were negative, showing it to be in accordance with the Brazilian legislation. At the count of psychrotrophic microorganisms, all treatments presented counts above 6 Log cfu.g-1. Given the aforementioned results, we conclude that all treatments showed to be stable at lipid peroxidation and microbiological evaluation. Thus, it may be possible to reduce the sodium nitrite concentrations used in the preparation of fresh pork sausage. However, before adopting this measure, more studies should be conducted to evaluate the influence of nitrite concentrations on the other variables associated with preservation and safety of fresh pork sausage
Durante o processamento de produtos cárneos curados são utilizados alguns conservantes químicos como o nitrito de sódio, com o objetivo de conservar, alterar características sensoriais e diversificar a produção. A adição de nitrito tem sido associada a uma imagem negativa em relação a saúde dos consumidores devido a formação de nitrosaminas, o que tem levado a indústria de alimentos a reconsiderar a quantidade de nitrito utilizada. Considerando essa abordagem, o objetivo deste trabalho consistiu em avaliar a influência da concentração do nitrito de sódio na estabilidade oxidativa e na contagem microbiológica da linguiça suína frescal. Foram elaborados amostras de linguiça com 0, 50, 100, 150 e 200 mg.kg-1 de nitrito de sódio, que foram embaladas a vácuo e armazenadas a temperatura de 5ºC. Foram avaliados o perfil de oxidação lipídica, por meio do número de substâncias reativas ao ácido tiobarbitúrico (TBARS), a cor, o pH, a acidez e a quantificação de nitrito residual ao longo do período de armazenamento (Dias 1, 8 e 15). A avaliação microbiológica foi feita por meio de contagens de coliformes totais (NMP.g-1); coliformes termotolerantes (NMP.g-1), microrganismos psicrotróficos (Log.UFC.g-1) e Staphylococcus coagulase positiva (UFC.g-1) nos dias 0, 7 e 14. Durante o período estudado, observou-se número de TBARS de 0,24 mg.kg-1, quando adicionou-se 50 mg.kg-1 de nitrito e 0,09 mg.kg-1, quando utilizou-se 200 mg.kg-1, verificando-se uma redução (P ≤ 0,05) no número de TBARS com o aumento da concentração de nitrito de sódio. Durante o tempo de armazenamento foi observado um aumento (P ≤ 0,05) nos valores de TBARS, de 0,14 mg.kg-1 para 0,21 mg.kg-1, evidenciando que houve desenvolvimento do processo de oxidação lipídica. Com relação à determinação objetiva da cor, foi observado durante o tempo avaliado, aumento (P ≤ 0,05) dos valores de L* de 57,77 para 59,2, e redução (P ≤ 0,05) dos valores de b* de 14,9 para 13,3, não sendo observada influência (P > 0,05) do nitrito de sódio em nenhum dos parâmetros de cor avaliados. Embora os valores de pH e acidez não tenham tido diferenças significativas nas distintas concentrações de nitrito, apresentaram variação (P ≤ 0,05) durante o período de armazenamento, verificando valores de 5,78 para 5,66 e 7,95 para 9,75 % de ácido lático, respectivamente. Os teores de nitrito residual aumentaram (P ≤ 0,05) de 1,95 para 6,57 mg.kg-1 no 1º dia, quando a concentração de nitrito se elevou de 50 para 200 mg.kg-1, mas durante o tempo de acondicionamento, reduziu-se quase que completamente, apresentando níveis menores que 2 mg.kg-1 no 15º dia. Durante a avaliação microbiológica da linguiça suína frescal, observou-se contagens para coliformes totais e termotolerantes inferiores a 1 x 103 NMP.g-1 e para Staphylococcus coagulase positiva, todos os resultados foram negativos, mostrando-se em acordo com a legislação brasileira. Na contagem de microrganismos psicrotróficos, todos os tratamentos apresentaram contagens superiores a 6 Log UFC.g-1. Diante dos resultados apresentados, conclui-se que todos os tratamentos apresentaram-se estáveis à oxidação lipídica e à avaliação microbiológica. Assim, poderia ser possível reduzir as concentrações de nitrito de sódio usadas no preparo da linguiça suína frescal. Porém, antes de adotar esta medida, são necessários mais estudos para avaliar a influência das concentrações de nitrito sobre outras variáveis associadas à conservação e segurança da linguiça suína frescal
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Kruger, Monika Francisca. "Controle de Listeria monocytogenes em lingüiça frescal refrigerada através do uso de óleo essencial de orégano e nisina." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-13092006-110306/.
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Listeria monocytogenes é conhecida como um importante patógeno causador de doenças transmitidas por alimentos na última década. Apesar do número de casos por ano ser relativamente baixo, a infecção pode ser grave, com mortalidades acima de 30%. Pesquisas realizadas no Brasil relataram uma incidência de 32% em amostras de produtos cárneos, e o microrganismo foi encontrado em 80% das amostras lingüiças frescal de carne suína. Apesar dos recentes avanços nas tecnologias de controle de patógenos em alimentos, os consumidores têm procurado alimentos \"naturais\", isto é, submetidos a tratamentos menos agressivos e isentos de conservadores químicos. Antimicrobianos naturais são uma opção interessante, mas sua aplicação requer uma melhor compreensão de sua funcionalidade nos alimentos. Os óleos essenciais e seus compostos fenólicos estão se tornando agentes antimicrobianos naturais bastante populares, assim como a nisina, uma bacteriocina produzida por Lactococcus lactis subsp. lactis. Esta pesquisa foi desenvolvida para avaliar o efeito de óleo essencial de orégano (O.E.O.) e de nisina, individualmente ou em combinação, na inibição da multiplicação de Listeria monocytogenes Scott A in vitro (meio de cultura) e in situ -(lingüiça frescal suína). A atividade inibitória foi testada pela metodologia de difusão em poços, e os halos de inibição foram medidos 24 horas após a incubação à 37ºC. Foram testadas as concentrações 0,05%, 0,1%, 0,2%, 0,3%, 0,4% e 0,5% (v/v) de O.E.O. e 0, 100, 200, 400, 600, 800, 1000, 1200, 1400, 1600, 1800 e 2000 ppm de nisina. Quando o óleo essencial foi usado em combinação com a nisina foi observado um efeito sinérgico na inibição de L. monocytogenes. As concentrações que apresentaram o maior efeito contra o patógeno nos testes in vitro, ou seja 0,5% (v/v) O.E.O. com 200 ppm de nisina, foram utilizadas nos experimentos com três formulações diferentes lingüiça frescal, contendo pernil de porco, sal (2%), nitrito (0,015%), condimentos, emulsificantes e antioxidantes, experimentalmente contaminadas com L. monocytogenes Scott A (106 UFC/g). A multiplicação do patógeno foi monitorada no produto refrigerado a 5oC por até 10 dias, através da contagem em placas. Controles sem antimicrobianos também foram estudados. Os resultados indicaram que o O.E.O., usado isoladamente, não conferiu proteção ao alimento. A nisina causou uma redução de 2 log imediatamente após o contato com o microrganismo, mas durante o armazenamento, as células sobreviventes apresentaram a mesma taxa de multiplicação que na lingüiça controle (??0,05), mantendo as contagens 2 log inferiores as do controle por até 9 dias. Quando os dois antimicrobianos foram usados em combinação, a redução imediata após o contato foi de 4 log, e, quando comparado ao controle, a taxa de multiplicação durante o armazenamento a 5oC foi significativamente mais altas que no controle (??0,05). Entretanto, as amostras de lingüiça contendo esses antimicrobianos nas concentrações testadas não foram aprovadas nos testes sensoriais de aceitação (??0,05). Esses resultados indicam que a combinação desses antimicrobianos pode ser utilizada como uma barreira adicional para a multiplicação de L.monocytogenes em lingüiça frescal suína, mas os atributos sensoriais que conferem ao produto podem limitar sua aplicação.Listeria monocytogenes has been recognized as an important foodborne pathogen for the past decade. Although the number of cases per annum is relatively low, the infections can be acute, with mortality up to 30%. In Brazil, some works reported that 32% of dairy meat products were contaminated with L. monocytogenes, and this organism was found in 80% of fresh pork sausage. In spite of modern improvements in food production techniques, the consumers are seeking for \"natural\" food products, i.e., not submitted to aggressive treatments or added of chemical preservatives. Natural antimicrobials are a promising option, but their application requires a better understanding of their functionality in foods. Naturally occurring antimicrobial agents, such as essential oils and their phenolic components, are becoming increasingly popular as preservation agents. Other compound with increased application in foods is nisin, a bacteriocin produced by Lactococcus lactis subsp. lactis. This study aimed to evaluate the antimicrobial effect of oregano essential oil (O.E.O.) and nisin, individually or in combination, on the inhibition of growth of Listeria monocytogenes Scott A in vitro (agar culture medium) and in situ (fresh pork sausage). The inhibitory activity was tested by the well diffusion method, measuring the inhibition halos after 24hours incubation at 37ºC. The concentrations tested were 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5% (v/v) for OEO and 0, 100, 200, 400, 600, 800, 1000, 1200, 1400, 1600, 1800 and 2000 ppm for nisin. When the essential oil was used in combination with nisin, a synergistic effect was observed for L. monocytogenes, i.e., the oil enhanced the activity of the bacteriocin. The combination 0.5% (v/v) O.E.O. with 200 ppm nisin presented the best results and was used to test the functionality in fresh pork sausage prepared with three different formulations, containing deboned minced pork meat, 2% salt and 0.015% nitrite, plus spices, emulsifier and antioxidant, and experimentally contaminated with L. monocytogenes Scott A (106 CFU/g). The growth of the pathogen was monitored in the refrigerated product (5oC) up to 10 days, by means of plate counting. Controls without antimicrobials were included in the experiments. Results indicated that O.E.O., used alone, was not effective. Nisin alone caused a 2-log reduction immediately after contact, but during storage the surviving cells presented the same multiplication rate as in the control (? ? 0.5), keeping the counts 2 log lower up to 9 days. When used in combination, the two antimicrobials caused a 4-log count reduction immediately after addition and, when compared to the control, the multiplication rate of the surviving cells during storage under refrigeration up to 10 days was significantly higher (? ? 0.5). However, samples containing these antimicrobials in the tested concentrations failed the sensorial acceptance tests (? ? 0.5). These results indicate that the combination of these antimicrobials can be an additional hurdle for the control of L. monocytogenes in fresh pork sausages, but the final sensorial attributes of the product may hamper their application.
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Spricigo, Denis Augusto. "Isolamento, quantificação e perfil de resistência de sorovares de Salmonella isolados de lingüiça frescal suína em Lages/SC." Universidade do Estado de Santa Catarina, 2007. http://tede.udesc.br/handle/handle/885.
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Previous issue date: 2007-02-05Salmonella is one of the main causes of food poisoning. In the last years, the main focus has been on meat and swine products both because of public health concerns and also because of its commercialization/exportation. Two studies were conducted in order to: 1) verify the prevalence of Salmonella serovars in fresh pork sausages commercialized in Lages, Santa Catarina and analyze its level of contamination, and 2) determine the profile of antimicrobial resistance in samples of Salmonella sp. isolated in fresh pork sausages. For this purpose, 200 samples of nine brands were collected in different commercial stores. At laboratory 25 grs of the collected material was weighed aseptically. Each sample was submitted to a pre-enrichment in buffered water peptone (37oC/24 h) followed by selective enrichment in Tetrationate Muller- Kauffmann and Rappaport-Vassiliadis (42oC/24h) and isolated in Xylose Lysine Tergitol-4 agar and Brilliant-Phenolred-bile-Lactose-Saccharose agar with Novobiocine. Suspected colonies were cofirmed by biochemical and serological tests. Among the samples analyzed, Salmonella sp. was isolated from 27% (54). Serovar Typhimurium (20%) accounted for the highest percentage of isolates in a total of 15 serovars. Only one sausage sample had a quantity of Salmonella capable of causing diseases in human beings (>1.100 MPN/g). In the second study, the 60 strains were tested against 14 antimicrobials by the agar diffusion method. 56,67% of the analyzed isolates showed resistance to at least one antimicrobial agent, and 20% showed multi-resistance. The highest rate of resistance was detected against sulfonamide (45%) and tetracycline (41%). No sample was resistant to amoxicillin/clavulanic acid, ceflacor, gentamicin, neomycin and tobramycin. The sample that showed resistance against the highest number of antimicrobial agents (7/14) belonged to serovar Schwarzengrund, although serovar Typhimurium presented the highest number of multiresistent isolates (5/12 41,67%). Although most products were positive for Salmonella sp., in amounts below the infection dosis, their prevalence may be a risk for the consumer. The high number of isolated agents found in the study stresses that future monitoring of the use of antimicrobial agents is necessary to control the risk of selection and transmission of resistant families through the food chain
A Salmonella sp. é uma das principais causas mundiais de toxinfecção alimentar. Nos últimos anos, as preocupações têm se voltado para a carne e produtos suínos tanto no aspecto de saúde pública como de comercialização/exportação. Dois estudos foram conduzidos com o objetivo de: 1) verificar a prevalência de sorovares de Salmonella sp. em lingüiças tipo frescal de matéria-prima suína comercializadas em Lages/SC, bem como seu nível de contaminação; e, 2) verificar o perfil de resistência aos antimicrobianos em linhagens de Salmonella isoladas de lingüiças frescal suína. Para tanto, na primeira fase do trabalho, foram coletadas 200 amostras de nove marcas em diferentes estabelecimentos comerciais. No laboratório, foram pesados assepticamente 25 g de cada material coletado. Cada amostra foi submetida a pré-enriquecimento em água peptonada tamponada (37oC/24h), seguido de enriquecimento seletivo em Tetrationato Muller-Kauffmann e Rappaport-Vassiliadis (42oC/24h) e isolamento em agar seletivo Xilose Lisina Tergitol-4 e Verde Brilhante Lactose Sacarose acrescido de Novobiocina. Colônias suspeitas foram identificadas através de perfil bioquímico e sorologia. Das amostras analisadas, foram isoladas Salmonella sp. em 27% (54), sendo o sorovar Typhimurium o mais encontrado (20%) num total de 15 sorovares. Em apenas seis amostras foi isolado mais de um sorovar. Apenas uma apresentou uma quantidade de microrganismos capaz de causar enfermidade no homem (>1.100 NMP/g). Na segunda fase, os 60 isolados foram submetidos ao teste de susceptibilidade in vitro frente a 14 antimicrobianos através do método de difusão em agar Mueller-Hinton. Das amostras analisadas, 56,67% apresentaram resistência a pelo menos um dos antimicrobianos testados e o perfil de multi-resistência foi encontrado em 20% das amostras testadas. Os maiores índices de resistência foram apresentados contra sulfonamida (45%) e tetraciclina (41,67%). Nenhuma amostra foi resistente a amoxicilina/ácido clavulânico, cefaclor, gentamicina, neomicina e tobramicina. A amostra com maior índice de resistência (50%) foi do sorovar Schwarzengrund, porém o sorovar Typhimurium foi o que apresentou maior número de isolados multiresistentes (5/12 41,67%). Apesar da maioria dos produtos positivos para Salmonella sp. conter uma quantidade de microrganismo abaixo da dose infectante, sua prevalência elevada pode representar um risco ao consumidor. Além disso, o alto número de isolados resistentes encontrado no presente estudo indica a necessidade de futuro monitoramento do uso de antimicrobianos na granja, para controlar o risco de seleção e transmissão de cepas resistentes através da cadeia alimentar
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Silva, Flavia da Silveira e. "Uma perspectiva no consumo de produtos clean label a partir do desenvolvimento de uma linguiça frescal suína orgânica com óleo essencial de alecrim." Universidade do Vale do Rio dos Sinos, 2014. http://www.repositorio.jesuita.org.br/handle/UNISINOS/4320.
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A elevada ingestão de aditivos sintéticos em produtos embutidos cárneos tem sido associada ao desenvolvimento de algumas doenças como hipertensão, doenças cardiovasculares e alguns tipos de câncer. Dessa forma, a redução desses aditivos na dieta representa prioridade pelos consumidores na busca de uma vida mais saudável, assim como, uma tendência crescente da indústria de alimentos no desenvolvimento de produtos com rótulos mais limpos, conhecidos como clean label. Nesse contexto, este trabalho teve como objetivo avaliar a funcionalidade do óleo essencial de alecrim examinando sua capacidade antioxidante sobre as características de qualidade de uma linguiça frescal suína orgânica sob os aspectos físico-químicos, microbiológicos e sensoriais. Discutiu-se ainda, o consumo de carne suína orgânica como alternativa à carne suína convencional e os parâmetros dos antioxidantes naturais e sintéticos habitualmente utilizados na elaboração de produtos cárneos. A atividade antioxidante total (AAT) do óleo essencial de alecrim orgânico extraído de folhas frescas comparativamente ao óleo extraído de folhas secas foi avaliada in vitro através da atividade sequestrante de radical DPPH (2,2-difenil-1-picril-hidrazil). Foram produzidas quatro formulações de linguiça suína orgânica: controle, isenta de quaisquer aditivos (Tc), aditivada com sais de cura (Tsc) e aditivadas com diferentes concentrações de óleo essencial de alecrim, 0,01 (T0,01%) e 0,1% (T0,1%). As amostras foram armazenadas sob refrigeração e submetidas às análises físico-químicas de atividade de água, pH, substâncias reativas ao ácido 2-tiobarbitúrico (TBARS); microbiológicas, preconizadas na RDC 12/2001, bem como contagem total de bactérias heterotróficas; e sensoriais, com os testes de aceitação, intenção de compra e preferência. Foi ainda realizada uma pesquisa de percepção do consumidor. Os resultados mostraram que a pré-secagem das folhas afetou negativamente a AAT do óleo essencial, embora o teste estatístico não tenha demonstrado significância. Avaliando o desempenho do óleo essencial de alecrim em substituição aos aditivos tradicionalmente utilizados, observou-se que, ao longo dos dias de armazenamento das quatro amostras produzidas, a atividade de água e o pH mantiveram-se estáveis e dentro da faixa aceitável para produtos cárneos crus. Nos resultados referentes à oxidação lipídica, em valores de TBARS, o Tsc e o T0,1% não diferiram no quinto e último dia de análise. No teste de aceitação, as linguiças apresentaram boa aceitação nos atributos aparência, odor e cor. O sabor residual do alecrim foi bastante destacado na amostra com maior concentração de óleo essencial (0,1%), sendo a amostra com menor concentração (0,01%) apontada como preferida (40,63%). A análise sensorial do produto através do teste de aceitação corroborou a pesquisa de percepção do consumidor sugerindo a formulação com concentração de 0,01% de óleo essencial de alecrim como a amostra preferida além de maior intenção de compra. Conclui-se, ainda, que a demanda por produtos alimentares orgânicos é crescente, apontando uma atitude positiva com relação à compra de uma linguiça frescal suína orgânica com óleo essencial de alecrim como antioxidante natural.
The high synthetic additives ingestion in meat processed products has been associated to the development of some health problems such as cardiovascular diseases and some cancers, so the reduction of these additives in a diet has to be prioritized by consumers seeking a healthier way of life as well as by industries considering the rising trend in developing products bearing clean labels. In this context, this study had the main objective of evaluate the functionality of rosemary essential oil, assessing its antioxidant capacity over quality features of an organic fresh pork sausage, concerning its physical-chemical, microbiological and sensorial aspects. The consumption of organic pork meat as well as the parameters of natural and synthetic antioxidants usually used in meat products production were also discussed. The total antioxidant activity (TAA) of rosemary essencial oil, extracted from fresh organic leaves in comparison with the one extracted from dry organic leaves was evaluated by DPPH radical scavenging activity (2,2-diphenyl-1-picryl-hydrazyl). Four different organic pork sausages were formulated: control exempt of additives (Tc), with addition of curing salts (Tsc) and with addition of rosemary essential oil in different concentrations 0,01% (T0,01%) e 0,1% (T0,1%). The samples were stored under refrigeration and submitted to the following analysis: physical-chemical analysis of water activity, pH and 2-tiobarbituric acid reacting substances (TBARS); microbiological analysis as determined by RDC 12/2001, as well as total heterotrophic bacteria counting, and sensorial analysis such as acceptance purchase, intent and preference tests. A consumer perception test was also carried out. The results showed that the drying operation in rosemary organic leaves adversely affected the essential oil TAA even the statistical analysis did not show significance. Evaluating the performance of rosemary essencial oil substituting traditionally used additives, it was verified that, during storage period, for the four samples, water activity and pH remained stable and in acceptable range for raw meat products. Concerning lipid oxidation results in TBARS values, there were no statistical differences in Tc and T0,1% in the fifth and last day of analysis. The four sausages were well accepted in its appearance, odor and color. Rosemary residual taste was strongly mentioned on the sample containing higher essential oil concentration (0,1%) and the sample containing lower concentration (0.01%) was chosen as the favorite one (40,63%). Product sensorial analysis, through acceptance test, has confirmed the consumer perception test suggesting the 0,01% rosemary essential oil sample as the favorite one and the leading to higher purchase intent. Furthermore, it was concluded that the demand for organic food is increasing, indicating a positive attitude toward the purchase of a fresh pork sausage with organic rosemary essential oil as a natural antioxidant.
Books on the topic "Thai fresh pork sausage"
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Petchsing, Urairatana. Thai-style fermented pork sausage (Nham): Parasitological and microbiological safety. 1986.
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Petchsing, Urairatana. Thai-style fermented pork sausage (Nham): Parasitological and microbiological safety. 1986.
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Parker, Philip M. The 2007-2012 World Outlook for Fresh and Frozen Processed and Cured Pork Made into Sausage. ICON Group International, Inc., 2006.
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The 2006-2011 World Outlook for Fresh and Frozen Processed and Cured Pork Made into Sausage. Icon Group International, Inc., 2005.
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Parker, Philip M. The 2007-2012 Outlook for Fresh and Frozen Processed and Cured Pork Made into Sausage in India. ICON Group International, Inc., 2006.
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Parker, Philip M. The 2007-2012 Outlook for Fresh and Frozen Processed and Cured Pork Made into Sausage in Japan. ICON Group International, Inc., 2006.
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Parker, Philip M. The 2007-2012 Outlook for Fresh and Frozen Processed and Cured Pork Made into Sausage in Greater China. ICON Group International, Inc., 2006.
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Parker, Philip M. The 2007-2012 Outlook for Fresh and Frozen Processed and Cured Pork Made into Sausage in the United States. ICON Group International, Inc., 2006.
Find full textBook chapters on the topic "Thai fresh pork sausage"
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Schilling, M. W., T. T. Dinh, A. J. Pham-Mondala, T. R. Jarvis, and Y. L. Campbell. "Fresh Pork Sausage." In Pork, 97–125. Boca Raton: CRC Press, 2021. http://dx.doi.org/10.1201/9780429324031-4-4.
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Luciano, Carla Giovana, Flávia C. Vargas, Larissa Tessaro, Marco A. Trindade, Lucas Arantes-Pereira, Andrezza M. Fernandes, and Paulo José do A. Sobral. "Pitangueira Leaf Extracts as Alternative to Traditional Additives in Fresh Pork Sausage." In Food Engineering Series, 3–23. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-61817-9_1.
Full textConference papers on the topic "Thai fresh pork sausage"
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Paukatong, Kwantawee V., and Sukun Kunawasen. "The Hazard Analysis and Critical Control Points (HACCP) Generic Model for the Production of Thai Fermented Pork Sausage (Nham)." In Third International Symposium on the Epidemiology and Control of Salmonella in Pork. Iowa State University, Digital Press, 2001. http://dx.doi.org/10.31274/safepork-180809-1061.
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