10 documents found, page 1 of 1
Development and characterization of nutritious and sustainable canned fish meal...
Oliveira, Helena; Cristóvão, Maria; Nabais, Alexandre; Camacho, Carolina; Sapatinha, Maria; Pires, Carla; Lourenço, Helena M.; Fernandes, Maria H.Canning is an excellent solution to provide convenient, affordable, nutritious, and safe seafood with a long shelf life. However, many canned products use tuna, sardines, and Atlantic chub mackerel, species that raise sustainability concerns and whose overuse can put additional pressure on them. Hence, this study aimed to i) develop and assess a nutritious and sustainable canned meal prototype using the Atlanti...
Strategies to Reduce Salt Content: PDO and PGI Meat Products Case
Fraqueza, Maria J.; Alfaia, Cristina Mateus; Rodrigues, Sandra; Teixeira, AlfredoThe reduction of sodium chloride (NaCl) content, commonly known as salt, in processed meat products is one of the objectives of health organizations and government authorities to achieve healthier products. This reformulation of traditional meat products with protected designations poses more constraints, as they have a more consolidated quality image and less margin for change, since consumers appreciate the p...
Editorial: Natural compounds in food safety and preservation
Ferreira, Susana; Sanchez, Gloria; Alves, Maria José; Fraqueza, Maria J.Food safety is a global challenge, with foodborne diseases posed as a relevant concern for human health, and food microbial spoilage being a problem for agri-food companies (1). Considerable research has been dedicated to diverse approaches that can be applied to control foodborne pathogens and microbial spoilage, among which the potential use of natural compounds has been highlighted as a strategy for improvin...
Co-inoculation with Staphylococcus equorum and Lactobacillus sakei reduces vaso...
Dias, Igor; Laranjo, Marta; Potes, Maria Eduarda; Agulheiro-Santos, Ana Cristina; Ricardo-Rodrigues, Sara; Fialho, Ana Rita; Véstia, JoanaDry-cured sausages are traditional in Mediterranean countries, and Paio do Alentejo (PA) is one of the most popular in South Portugal. The aim of the present work was to evaluate the effect of combined starters on the safety and quality of PA preserving its sensory quality. Physicochemical parameters, namely pH and water activity (aW), microbiological parameters, biogenic amines, color, texture, and sensory att...
Characterization and Technological Features of Autochthonous Coagulase-Negative...
Semedo-Lemsaddek, Teresa; Carvalho, Laura; Tempera, Carolina; Fernandes, Maria H.; Fernandes, Maria J.; Elias, Miguel; Barreto, António S.The manufacture of dry fermented sausages is an important part of the meat industry in Southern Europeancountries. These products are usually produced in small shops from a mixture of pork, fat, salt, and condiments andare stuffed into natural casings. Meat sausages are slowly cured through spontaneous fermentation by autochthonousmicrobiota present in the raw materials or introduced during manufacturing. The a...
ADDITION OF VINEGAR TO EXTEND THE SHELF-LIFE OF CABEÇA DE XARA
Laranjo, Marta; Potes, M.E.; Véstia, Joana; Gomes, Ana; Fraqueza, Maria J.; Elias, MiguelCabeça de xara is a ready-to-eat meat product, whose production is very characteristic in Alentejo, a particular region of Portugal. It is a galantine usually moulded into parallelepiped shape made with various meats obtained from the Alentejano pig breed reared in the same region, namely deboned pork heads, tongue and connective tissue to which a number of condiments like salt, parsley, wine and pepper, are ad...
Effect of autochthonous starter cultures in the production of "Paio", a traditi...
Dias, Igor; Laranjo, Marta; Potes, M.E.; Véstia, Joana; Fialho, Rita; Fraqueza, Maria J.Traditional dry-cured sausages are highly appreciated in Mediterranean countries. The aim of the present study was to evaluate the effect of different starter cultures in the sausages Alentejano pig meat was used to prepare drycured sausages in a local factory. Staphylococcus xylosus, Lactobacillus sakei and a yeast strain were inoculated at a concentration of 106 cfu/g meat batter both in separate and in mixed...
EFFECT OF SALT REDUCTION ON THE SAFETY AND STABILITY OF TRADITIONAL BLOOD DRY-C...
Laranjo, Marta; Gomes, Ana; Agulheiro-Santos, A.C.; Potes, M.E.; Cabrita, Maria J.; Garcia, Raquel; Rocha, João M.; Roseiro, Luísa C.Health issues such as cardiovascular disease are often due to dietary habits. Thus, meat industry needs to reduce salt in their products. However, production of low-salt content dry-cured not affected. The current study evaluated the effect of salt reduction from 6% to 3% in two Portuguese traditional blood dry-cured sausages. Physicochemical and microbiological parameters, biogenic amines content, fatty acids ...
Genetic diversity, antibiotic resistance and biofilm-forming ability of Arcobac...
Ferreira, Susana; Fraqueza, Maria J.; Queiroz, João; Domingues, F.C.; Oleastro, MónicaThe genus Arcobacter is an emerging pathogen associated with several clinical symptoms. This genus is widely distributed and has been isolated from environmental, animal, food and human samples, where poultry is considered the major source. In this study, forty three Arcobacter butzleri strains isolated from poultry and environment of a Portuguese slaughterhouse, were characterized by pulsed field gel electroph...
Genetic diversity, antibiotic resistance and biofilm-forming ability of Arcobac...
Ferreira, Susana; Fraqueza, Maria J.; Queiroz, João A.; Domingues, Fernanda C.; Oleastro, MónicaThe genus Arcobacter is an emerging pathogen associated with several clinical symptoms. This genus is widely distributed and has been isolated from environmental, animal, food and human samples, where poultry is considered the major source. In this study, forty three Arcobacter butzleri strains isolated from poultry and environment of a Portuguese slaughterhouse, were characterized by pulsed field gel electroph...