Preparation and microbiological analysis of Tuscan sausage with added propolis extract

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dc.creatorVanessa Bordin VIERA
dc.creatorNatiéli PIOVESAN
dc.creatorKarine Ines Bolson MORO
dc.creatorAngela Souza RODRIGUES
dc.creatorGabrielle SCAPIN
dc.creatorClaudia Severo da ROSA
dc.creatorErnesto Hashime KUBOTA
dc.date2016
dc.date.accessioned2026-07-07T04:20:35Z
dc.descriptionThe aim of this study was to obtain hydroethanolic extract of propolis by extraction, assisted by focused microwave, and to apply it in Tuscan-style sausage. The extract was used at concentrations of 0.5%, 1.0% and 2.0% (w/v) in the manufacture of the sausage, which was then analyzed in cold storage at 4 °C for 56 days. The following analyses were performed: mesophilic and psychotrophic organisms; coliforms at 35 and 45 °C; positive and negative-coagulase Staphylococcus, sulfite-reducing Clostridium, and Salmonella spp. The results were below the limits established by the Brazilian legislation, with some changes at the end of the study. Consequently, propolis extract prolonged the shelf life of the Tuscan-style sausage for 56 days and it is therefore an ingredient that can be potentially used in the preparation of this product.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395946787009
dc.identifier.urihttp://hdl.handle.net/123456789/458402
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.1 Vol.36
dc.subjectAgrociencias
dc.titlePreparation and microbiological analysis of Tuscan sausage with added propolis extract
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos