Producción Científica Profesorado

Effectiveness of combined preservation methods to extend the shelf life of Morcilla de Burgos



Santos López, Eva María

2009

Diez, A.M., Santos, E.M., Jaime, I., Rovira, J. Effectiveness of combined preservation methods to extend the shelf-life of morcilla de Burgos, Meat Science, 2009, Vol. 1, pp 171-177, ISNN 0309-1740


Abstract


Morcilla de Burgos is the most famous blood sausage in Spain. However, while producers are interested in extending its shelf life, the consumer is increasingly demanding more natural food. This situation has led to the current search for new and mild preservation technologies. Two batches of four different products: control without any treatment, control with organic acid salts (CnOAS; a 3% mixture of potassium/sodium l-lactate), control with high hydrostatic pressure processing (CnHPP; 600 MPa10 min), and a combination of both treatments (OAS + HPP), were carried out to evaluate any synergistic effect that occurs when combining OAS and HPP, and the influence of different preservative treatments on the spoilage bacterial population and their evolution. HPP (with or without addition of OAS) can be considered the most suitable method for preserving morcilla de Burgos as it does not produce negative changes in sensory attributes. No clear selective effect of different treatments on the composition of the spoilage bacteria was seen and similar spoilage patterns were observed independently of the preservation treatment used.






Artículos relacionados

The role of foods in Salmonella infections. In: Salmonella - A Dangerous Foodborne Pathogen

Optimization of thermal protein precipitation from acid whey

Behavior of Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Shigella flex...

An in situ method to study the reaction catalyzed by alkaline phosphatase on DNP

APLICACIÓN DE SALES DE ACIDOS ORGÁNICOS EN LA CONSERVACIÓN DE CARNE DE CONEJO.

SIMULACIÓN MATEMÁTICA DE UN DIGESTOR ANAEROBIO TIPO TANQUE AGITADO PARA EL TRATAMIENTO DE VERTIDOS R...

Survival of Brucella abortus in milk fermented with a yoghurt starter culture

Condiciones microbiológicas en el proceso de sacrificio en un rastro municipal del estado de Hidalgo

COLORANT EXTRACTION FROM RED PRICKLY PEAR (OPUNTIA LASIACANTHA) FOR FOOD APPLICATION

Degradación anaerobia de dos tipos de lactosuero en reactores UASB