50 documents found, page 1 of 5
The antioxidant potential of thyme and clove essential oils for preserving meat...
Ricardo-Rodrigues, Sara; Rouxinol, Maria Inês; Agulheiro-Santos, Ana Cristina; Potes, Maria Eduarda; Laranjo, Marta; Elias, MiguelConsumers are looking for safer and more natural food options that are produced through natural methods without using synthetic preservatives. They also desire extended shelf life for their food products. Several medicinal and aromatic plants species combine food, spice, aromatic, and medicinal recognized attributes. The essential oils from these plants contain a unique mixture of compounds specific to each pla...
Establishment of a tenderness screening index for beef cuts using instrumental ...
Ricardo-Rodrigues, Sara; Laranjo, Marta; Elias, Miguel; Potes, Maria Eduarda; Agulheiro-Santos, Ana CristinaMeat tenderness is important for assessing quality and can be defined as the ease to chew meat, depending on several factors. The aim of this study was to establish a tenderness screening index. Moreover, we also wanted to study the socio-demographic characteristics of consumers and understand their preferences and meat consumption habits. 192 consumers were called to perform a sensory analysis to evaluate beef...
Congelação com vidragem na conservação de carne de “porco preto”
Rouxinol, Maria Inês; Galveias, Ana; Capelo Soares, Patrícia; Agulheiro-Santos, Ana Cristina; Potes, Maria Eduarda; Laranjo, Marta; Rodrigues, SaraA oxidação das gorduras limita a validade de alimentos congelados. O processo de congelação por vidragem é normalmente utilizado para conservar peixe uma vez que reduz a ocorrência de ranço por oxidação. Estudaram-se dois processos de conservação de carne (secretos) de porco preto: congelação por criogenia (controlo) e congelação por criogenia seguida de vidragem. Realizaram-se as seguintes análises: microbioló...
Estudo do efeito de uma película reciclável na textura, cor e avaliação sensori...
Rouxinol, Maria Inês; Galveias, Ana; Martins, Rita; Capelo Soares, Patrícia; Agulheiro-Santos, Ana Cristina; Potes, Maria Eduarda; Laranjo, MartaA embalagem dos produtos alimentares é essencial para a sua preservação, protecção da influência de factores externos (físicos, químicos, microbiológicos), responsáveis pela qualidade, segurança e higiene dos alimentos. Ao longo dos últimos anos o uso de películas e embalagens biodegradáveis e recicláveis tem vindo a ser estudado devido às suas características não tóxicas e respeito pelo ambiente. Desta forma, ...
Congelação com vidragem na conservação de carne de “porco preto”
Rouxinol, Maria Inês; Galveias, Ana; Soares, Patricia; Potes, Maria Eduarda; Laranjo, Marta; Rodrigues, Sara; Elias, MiguelA oxidação das gorduras limita a validade de ali- mentos congelados. O processo de congelação por vidragem é normalmente utilizado para conservar peixe uma vez que reduz a ocorrência de ranço por oxidação. Estudaram-se dois processos de conservação de carne (secretos) de porco preto: congelação por criogenia (controlo) e congelação por criogenia seguida de vidragem. Realizaram-se as seguintes análises: microbio...
Salpicão and Paio
Fraqueza, Maria João; Laranjo, Marta; Elias, Miguel; Patarata, LuísSalpica˜o and Paio are traditionally cured meat products made preferentially from pork loin. Still, it can use meat from the leg, in a single piece, or from grossly cut meat. Salpica˜o is produced mainly in the North of Portugal, while Paio is in the South, with its most significant expression in Alentejo. The meat is salted and seasoned, according to the regional or even producer’s recipes. In the production o...
Entremeada and Paia de Toucinho
Laranjo, Marta; Elias, Miguel; Patarata, Luís; Fraqueza, Maria JoãoEntremeada or pork belly is a fatty cut of meat from the underside of the pig belly. The breeding of autochthonous pig breeds, such as the Portuguese Alentejano pig and Bisaro pig, has always provided alternative nourishment and counteract the deficit caused by bad agricultural years. Several meals and sausages are prepared with the less noble meat cuts obtained from these animals, such as the entremeada or por...
Microbiological hazards associated to salt and nitrite reduction in cured meat ...
Fraqueza, Maria João; Laranjo, Marta; Elias, Miguel; Patarata, LuísThe consumers’ demand for low-salt and nitrite-free cured meat products forced the industry to introduce these products in the market assure their safety. Several strategies have been studied to obtain low-salt or nitrite-free meat products assessing mainly their sensory and technological characteristics. Only a few studies assessed their safety. To control microbial hazards, the current knowledge on food prese...
Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inocula...
Dias, Igor; Laranjo, Marta; Potes, Maria Eduarda; Agulheiro-Santos, Ana Cristina; Ricardo-Rodrigues, Sara; Fraqueza, M. J.; Oliveira, MargaridaABSTRACT - Paio do Alentejo (PA) is one of the most popular dry-fermented sausages in Portugal. The aim of the present work was to evaluate the effect of a high concentration of starter cultures with an extended fermentation step on the safety and quality of PA. Physicochemical parameters, microbiological parameters, biogenic amines, colour, texture profile, and sensory attributes were assessed. Five starters w...
Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inocula...
Dias, Igor; Laranjo, Marta; Potes, Maria Eduarda; Agulheiro-Santos, Ana Cristina; Ricardo-Rodrigues, Sara; Fraqueza, Maria João; Oliveira, MargaridaPaio do Alentejo (PA) is one of the most popular dry-fermented sausages in Portugal. The aim of the present work was to evaluate the effect of a high concentration of starter cultures with an extended fermentation step on the safety and quality of PA. Physicochemical parameters, microbiological parameters, biogenic amines, colour, texture profile, and sensory attributes were assessed. Five starters were selecte...