Microbiological analysis and sensory evaluation of a Spanish barbecue sauce

The microbiological and organoleptic properties of a Spanish barbecue sauce (salsa de churrasco) were investigated over 25 days, in view of the manufa cturer's desire to sell the product with a maximum shelf-life of 25 days. T otal Enterobacteriaceae, bacteria heterotrophic at 31+/-1 degrees C, Lactob acillus, sulphite-reducing Clostridium, and Salmonella-Shigella were determ ined. Sensory evaluation was performed by a specially trained ten-member pa nel. The results obtained indicate that the overall organoleptic quality of the sauce remains good or very good after 25 days' storage; the slight dec line observed in mean overall evaluation is largely due to a slight decline in the evaluation of appearance. Intensities of aroma and after-taste both declined during the storage period, but neither variable was significantly correlated without overall evaluation. The results of the microbiological analyses indicate that the product remains suitable for human consumption a fter 25 days' storage.