8 documents found, page 1 of 1
Nitrite-free implications on consumer acceptance and the behavior of pathogens ...
Patarata, Luis; Carvalho, Filipa; Fraqueza, M. J.Cured pork loins are valued products due to their particular sensory characteristics. These products are usually prepared with nitrite to guarantee adequate color and pathogen control. The use of nitrite in meat products has been criticized due to its potential contribution to carcinogenic N-nitroso-compound formation. The present work aimed to evaluate the effect of eliminating nitrite from the manufacturing o...
The risk of salt reduction in dry-cured sausage assessed by the influence on wa...
Patarata, Luis; Fernandes, Liliana; Silva, José António; Fraqueza, M. J.Water activity (aw) is the main hurdle for microbial control in dry-cured sausages. The aw can be influenced by drying or adding electrolytes or humectants. Dry-cured meat products are partially dried, which, together with added salt, results in safe aw values. Currently, there is a trend to reduce salt in meat products, which can compromise the preservation process. The present work aims to evaluate the influe...
Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, a...
Borges, Ana F.; Cozar, Almudena; Patarata, Luis; Gama, Luis; Alfaia, Cristina; Fernandes, Maria J.; Fernandes, Maria H.; Perez Vergara, HerminiaThe processing of traditional poultry- and pork-based semidried fermented smoked sausages needs to bemodernized to improve product quality and further extend its shelf life. The aim of the present study was to applydifferent combinations of high pressure (300 to 600 MPa) and time (154 to 1,800 s) on the sausages using an experimentaldesign based on response surface methodology. The chemical, microbial, and sens...
Sensory changes and listeria monocytogenes behavior in sliced cured pork loins ...
Silva, Rita; Pereira, Jorge; Rouxinol, Margarida; Patarata, LuisCured pork loins are sausages with a production tradition in several regions worldwide. They are made from one of the noblest cuts of pork, and for this reason cured loins are one of the most expensive pork meat products. Establishing the correct shelf life allows products to be accepted by the consumer, and to avoid the costs associated with shorter shelf lives. The aim of this study is: (1) to establish prope...
Multivariate nature of a cooked blood sausage spoilage along aerobic and vacuum...
Pereira, Jorge; Dionisio, Lidia; Patarata, Luis; Matos, Teresa J. S.Cooked blood sausages, such as Morcela de Arroz (MA), are ready-to-eat meat products consumed in many countries. The aim of this study was to demonstrate that spoilage of MA is multifactorial, involving microbiological, chemical and sensory modifications, which difficult the use of selected single indicators to establish product shelf life and to establish its shelf life based on consumers' willingness to consu...
Modelling the kinetics of Listeria monocytogenes in refrigerated fresh beef und...
Saraiva, Cristina; Fontes, Maria da Conceição; Patarata, Luis; Martins, Conceição; Cadavez, Vasco; Gonzales-Barron, UrsulaThe objective of this study was to model the fate of Listeria monocytogenes inoculated in beef at two concentrations (2.5 and 4.0 log CFU/g), packaged under air, vacuum and three modified atmospheres MAP: 70%O 2 /20%CO 2 /10%N 2 , 50%O 2 /40%CO 2 /10%N 2 and 30%O 2 /60%CO 2 /10%N 2 , and refrigerated at a normal temperature (4 °C) and at a mild abusive temperature (9 °C). The experimental design produced a tota...
Modelling the fate of Listeria Monocytogenes in Beef Meat Stored at Refrigerati...
Saraiva, Cristina; Fontes, Maria da Conceição; Patarata, Luis; Martins, Conceição; Cadavez, Vasco; Gonzales-Barron, UrsulaThe objective of this study was to model the fate of L. monocytogenes inoculated in beef at two concentrations (2.5 and 4.0 log CFU/g), packaged under aerobic, vacuum and three modified atmosphere combinations – 70%O2/20%CO2/10%N2, 50%O2/40%C O2/10%N2 and 30%O2/60%CO2/10%N2, and refrigerated at a normal temperature (4ºC) and at a mild abuse temperature (9ºC). An omnibus model based on the three-parameter Weibul...
Influence of ultimate pH on bovine meat tenderness during ageing
Patarata, Luis; Martins, Conceição; Silva, José AntónioThe aim of this work was to evaluate the influence of ultimate pH and ageing at 2+/-2ºC on the tenderness of beef. The longissimus thoracis et lumborum from 23 young bulls excised at 28 hours post mortem were grouped into : Normal (pH 5.5 to 5.8) moderate DFD (5.8<pH<6.2) and DFD (pH 6.2 to 6.7). The toughness measured by Warner-Bratzler shear force (WBSF) and by sensory evaluation, were significantly (P<0.05) ...