5 documents found, page 1 of 1
Impact of nitrite on the microbiological quality of a Portuguese Salpicão
Rezende, L. Pinto de; Barbosa, J.; Patarata, L.; Fraqueza, M. J.; Teixeira, P.
Application of unsteady-state heat transfer equations to thermal process of mor...
Pereira, Jorge; Ferreira-Dias, S.; Dionísio, Lídia; Patarata, L.; Matos, T. J. S.Morcela de Arroz (MA) is a popular cooked blood and rice sausage produced following empirical procedures in the Monchique region, south of Portugal. Presenting high pH (about 6.5) and water activity (around 0.97), it is commercialized without preservatives, unpacked and with restricted commercialization period (1 week at 0C-5C). The aim of this study was (i) to assess the adequacy of unsteady-state heat transfe...
Effect of packaging on microbiological and sensory quality of cooked blood saus...
Pereira, J.A.; Dionísio, L.; Patarata, L.; Matos, T.J.S.Morcela de Arroz (MA), a popular Portuguese blood sausage,with high pH andwater activity (aw), is traditionally commercialized without preservatives and unpacked. This study evaluated the best packaging solution to extend MA shelf life stored at 4 ± 1 °C for 44 days: without packaging (WP), vacuum (VP) and modified atmosphere packaging (MAP) (80% CO2; 20% N2). Mesophilic (MTVC), psychrotrophic (PTVC), lactic ac...
Effect of packaging technology on microbiological and sensory quality of a cook...
Pereira, J; Dionísio, Lídia; Patarata, L.; Matos, T. J. S.Morcela de Arroz (MA), a popular Portuguese blood sausage, with high pH and water activity (a(w)), is traditionally commercialized without preservatives and unpacked. This study evaluated the best packaging solution to extend MA shelf life stored at 4 +/- 1 degrees C for 44 days: without packaging (WP), vacuum (VP) and modified atmosphere packaging (MAP) (80% CO2; 20% N-2). Mesophilic (MTVC), psychrotrophic (PT...
Vida útil da carne de avestruz embalada em atmosfera modificada
Matos, Ana Cristina; Silva, J.A.; Patarata, L.; Martins, C.Neste estudo foi avaliado o efeito da embalagem da carne de avestruz, para isso obtiveram-se assepticamente amostras do músculo da perna (Gastrocneminus) de avestruz às 24 horas após o abate (Dia 0). O músculo foi dividido em várias porções que foram posteriormente embaladas em película, sob vácuo e em atmosfera modificada (100% CO2; 80% CO2 + 20% O2; 80% O2 + 20% CO2) durante 16 dias a 4ºC.Durante o armazename...