Publicação
Chemical and thermal characterization of a portuguese traditional fermented meat sausage
| Resumo: | In the North of Portugal several traditional fermented meat products are produced. One of these is the alheira that is a smoked sausage, made from the meat of pig, regional wheat bread and olive oil, seasoned with salt, garlic and paprika. This product must be subjected to a thermal process before consumption in order to garantee its safety and reducing the occurrence of foodborne diseases. The aim of the present work was to characterize this product in relation to the chemical composition and thermal behaviour. Alheiras were bought to local producers. pH, water activity, fat and protein contents were determined. In order to obtain the heating curves, alheiras were roasted at different temperatures, ranging from 120 to 240 ºC, in a forced convection oven. The center temperature, as well as the temperature of the sourrounding medium, were monitored along the heating. Alheiras presented a pH value of 6.07±0.26, a water activity of 0.92±0.01, a fat content of 6.60±0.68% and a protein content of 9.78±0.92. After a certain period of time, the temperature at the center of the product remained almost constant, around 100 ºC, eventhough higher temperatures of heating were used. At 240 ºC the heating process was around three times faster than at 120 ºC. For reaching 100 ºC, 13.0±0.5 min were necessary at 240 ºC instead 42.5±2.5 min at 120 ºC. |
|---|---|
| Autores principais: | Fonte, Marta |
| Outros Autores: | Pereira, Ermelinda; Pereira, Etelvina; Teixeira, Alfredo; Ramalhosa, Elsa |
| Assunto: | Fermented meat sausage Chemical characterization Thermal characterization |
| Ano: | 2012 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1863850920789409792 |
|---|---|
| author | Fonte, Marta |
| author2 | Pereira, Ermelinda Pereira, Etelvina Teixeira, Alfredo Ramalhosa, Elsa |
| author2_role | author author author author |
| author_facet | Fonte, Marta Pereira, Ermelinda Pereira, Etelvina Teixeira, Alfredo Ramalhosa, Elsa |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_str | [{\"Person.name\":\"Fonte, Marta\"},{\"Person.name\":\"Pereira, Ermelinda\",\"Person.identifier.orcid\":\"0000-0002-9431-5059\"},{\"Person.name\":\"Pereira, Etelvina\"},{\"Person.name\":\"Teixeira, Alfredo\",\"Person.identifier.orcid\":\"0000-0003-4607-4796\"},{\"Person.name\":\"Ramalhosa, Elsa\",\"Person.identifier.orcid\":\"0000-0003-2503-9705\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Fonte, Marta Pereira, Ermelinda Pereira, Etelvina Teixeira, Alfredo Ramalhosa, Elsa |
| datacite.date.Accepted.fl_str_mv | 2012-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2013-08-26T10:47:23Z |
| datacite.date.embargoed.fl_str_mv | 2013-08-26T10:47:23Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Fermented meat sausage Chemical characterization Thermal characterization |
| datacite.titles.title.fl_str_mv | Chemical and thermal characterization of a portuguese traditional fermented meat sausage |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Fonte, Marta Pereira, Ermelinda Pereira, Etelvina Teixeira, Alfredo Ramalhosa, Elsa |
| dc.date.Accepted.fl_str_mv | 2012-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2013-08-26T10:47:23Z |
| dc.date.embargoed.fl_str_mv | 2013-08-26T10:47:23Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/8618 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | RUSFoST and St. Petersburg State Institute of Technology (Technical University) |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Fermented meat sausage Chemical characterization Thermal characterization |
| dc.title.fl_str_mv | Chemical and thermal characterization of a portuguese traditional fermented meat sausage |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_c94f |
| description | In the North of Portugal several traditional fermented meat products are produced. One of these is the alheira that is a smoked sausage, made from the meat of pig, regional wheat bread and olive oil, seasoned with salt, garlic and paprika. This product must be subjected to a thermal process before consumption in order to garantee its safety and reducing the occurrence of foodborne diseases. The aim of the present work was to characterize this product in relation to the chemical composition and thermal behaviour. Alheiras were bought to local producers. pH, water activity, fat and protein contents were determined. In order to obtain the heating curves, alheiras were roasted at different temperatures, ranging from 120 to 240 ºC, in a forced convection oven. The center temperature, as well as the temperature of the sourrounding medium, were monitored along the heating. Alheiras presented a pH value of 6.07±0.26, a water activity of 0.92±0.01, a fat content of 6.60±0.68% and a protein content of 9.78±0.92. After a certain period of time, the temperature at the center of the product remained almost constant, around 100 ºC, eventhough higher temperatures of heating were used. At 240 ºC the heating process was around three times faster than at 120 ºC. For reaching 100 ºC, 13.0±0.5 min were necessary at 240 ºC instead 42.5±2.5 min at 120 ºC. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | conferenceObject |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/d2991784-bb6a-49bb-9982-9ca658378465/download |
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| identifier.url.fl_str_mv | http://hdl.handle.net/10198/8618 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
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| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/8618 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Fonte, Marta Pereira, Ermelinda Pereira, Ermelinda https://www.ciencia-id.pt/3916-218E-1629 3916-218E-1629 http://orcid.org/0000-0002-9431-5059 0000-0002-9431-5059 Pereira, Etelvina Teixeira, Alfredo Teixeira, Alfredo https://www.ciencia-id.pt/2A1A-FF0C-185B 2A1A-FF0C-185B http://orcid.org/0000-0003-4607-4796 0000-0003-4607-4796 Ramalhosa, Elsa Ramalhosa, Elsa https://www.ciencia-id.pt/1A1D-FC05-A05D 1A1D-FC05-A05D http://orcid.org/0000-0003-2503-9705 0000-0003-2503-9705 |
| publishDate | 2012 |
| publisher.none.fl_str_mv | RUSFoST and St. Petersburg State Institute of Technology (Technical University) |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engRUSFoST and St. Petersburg State Institute of Technology (Technical University)porIn the North of Portugal several traditional fermented meat products are produced. One of these is the alheira that is a smoked sausage, made from the meat of pig, regional wheat bread and olive oil, seasoned with salt, garlic and paprika. This product must be subjected to a thermal process before consumption in order to garantee its safety and reducing the occurrence of foodborne diseases. The aim of the present work was to characterize this product in relation to the chemical composition and thermal behaviour. Alheiras were bought to local producers. pH, water activity, fat and protein contents were determined. In order to obtain the heating curves, alheiras were roasted at different temperatures, ranging from 120 to 240 ºC, in a forced convection oven. The center temperature, as well as the temperature of the sourrounding medium, were monitored along the heating. Alheiras presented a pH value of 6.07±0.26, a water activity of 0.92±0.01, a fat content of 6.60±0.68% and a protein content of 9.78±0.92. After a certain period of time, the temperature at the center of the product remained almost constant, around 100 ºC, eventhough higher temperatures of heating were used. At 240 ºC the heating process was around three times faster than at 120 ºC. For reaching 100 ºC, 13.0±0.5 min were necessary at 240 ºC instead 42.5±2.5 min at 120 ºC.application/pdfporChemical and thermal characterization of a portuguese traditional fermented meat sausageFonte, MartaPersonalPereira, ErmelindaDSpacehttp://dspace.org/items/9d6b3744-286d-42bc-b363-533450bdb07cDSpacehttp://dspace.org/items/9d6b3744-286d-42bc-b363-533450bdb07cPereiraErmelindaCiência IDhttps://www.ciencia-id.pt3916-218E-1629ORCIDhttp://orcid.org0000-0002-9431-5059Scopus Author IDhttps://www.scopus.com35222107200Pereira, EtelvinaPersonalTeixeira, AlfredoDSpacehttp://dspace.org/items/27cc89a2-6661-4d8d-a727-21109c04a74eDSpacehttp://dspace.org/items/27cc89a2-6661-4d8d-a727-21109c04a74eTeixeiraAlfredoCiência IDhttps://www.ciencia-id.pt2A1A-FF0C-185BORCIDhttp://orcid.org0000-0003-4607-4796Researcher IDhttps://www.researcherid.comG-4118-2011Scopus Author IDhttps://www.scopus.com56195849200PersonalRamalhosa, ElsaDSpacehttp://dspace.org/items/d74be6c0-1703-4f77-bd81-e289ec981ee3DSpacehttp://dspace.org/items/d74be6c0-1703-4f77-bd81-e289ec981ee3RamalhosaElsaCiência IDhttps://www.ciencia-id.pt1A1D-FC05-A05DORCIDhttp://orcid.org0000-0003-2503-9705Scopus Author IDhttps://www.scopus.com6602978189HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.pt2013-08-26T10:47:23Z20122012-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/8618http://purl.org/coar/access_right/c_abf2open accessFermented meat sausageChemical characterizationThermal characterization1881004 bytesother research producthttp://purl.org/coar/resource_type/c_c94fconference objecthttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/d2991784-bb6a-49bb-9982-9ca658378465/downloadThe First North and East European Congress on Food – NEEFood – 20127879St. Petersburg (Rússia) |
| spellingShingle | Chemical and thermal characterization of a portuguese traditional fermented meat sausage Fonte, Marta Fermented meat sausage Chemical characterization Thermal characterization |
| subject.fl_str_mv | Fermented meat sausage Chemical characterization Thermal characterization |
| title | Chemical and thermal characterization of a portuguese traditional fermented meat sausage |
| title_full | Chemical and thermal characterization of a portuguese traditional fermented meat sausage |
| title_fullStr | Chemical and thermal characterization of a portuguese traditional fermented meat sausage |
| title_full_unstemmed | Chemical and thermal characterization of a portuguese traditional fermented meat sausage |
| title_short | Chemical and thermal characterization of a portuguese traditional fermented meat sausage |
| title_sort | Chemical and thermal characterization of a portuguese traditional fermented meat sausage |
| topic | Fermented meat sausage Chemical characterization Thermal characterization |
| topic_facet | Fermented meat sausage Chemical characterization Thermal characterization |
| url | http://hdl.handle.net/10198/8618 |
| visible | 1 |