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Conservation of traditional stuffed and smoked sausages with high technological value through the use of autochthonous micro-organisms

Abstract

One of the main trends in the food market is the concern for health, with increasing demand for products with less chemical preservatives but at the same time safer. In this context, the market demonstrates continued interest in biological control technologies. The microbiological safety of the vast majority of the meat products available on the market is guaranteed by the use of chemical compounds such as nitrites and nitrates and high concentrations of salt.

The results of this project, which aims to increase the capacity of innovation of the company Minhofumeiro in the area of Portuguese traditional stuffed and smoked sausages, taking advantage of the bioprotective properties of lactic acid bacterial cultures and their bacteriocins in the production of stuffed and smoked sausages, may influence the choice of the consumer at the time of purchase or even change their eating habits.

The acquired knowledge also highlights those associated with the physical-chemical, microbiological and sensorial characteristics of the products, which may also have an impact on production processes and also on Quality Control.

The knowledge generated and disseminated within the scope of this project contributes, and will contribute, to the recognition of Minhofumeiro as an innovative company in its area of activity.

Keywords

Stuffed and smoked sausages, Innovation, Development of New Products, Food Quality, Biological Control Technologies

Promoters/Partners

Escola Superior de Biotecnologia - Universidade Católica Portuguesa; Enchidos e Fumados à Moda de Ponte de Lima, Lda. - MINHOFUMEIRO (Coordinator); Instituto Politécnico de Viana do Castelo