Nutritional value and influence of the thermal processing on a traditional Portuguese fermented sausage (alheira)

• Tipo: Artigo em Revista Científica Internacional
• Data: 2013

Autores

Silvia D Campos (Autor) Outra; Rita C Alves (Autor) Outra; Eulalia Mendes (Autor) Outra; Anabela S G Costa (Autor) Outra; Susana Casal (Autor) FFUP; Maria Beatriz P P Oliveira (Autor) FFUP

Revista

Título: Meat Science

Vol. 93

Páginas: 914-918

ISSN: 0309-1740

Editora: Elsevier

Indexação

ISI Web of Knowledge - 5 Citações

Scopus - 7 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: P-001-ZZ3

DOI: 10.1016/j.meatsci.2012.09.016

Abstract (EN): Alheiras are a traditional, smoked, fermented meat sausage, produced in Portugal, with an undeniable cultural and gastronomic legacy. In this study, we assessed the nutritional value of this product, as well as the influence of different types of thermal processing. Alheiras from Mirandela were submitted to six different procedures: microwave, skillet, oven, charcoal grill, electric fryer and electric grill. Protein, fat, carbohydrate, minerals, NaCl, and cholesterol contents, as well as fatty acid profile were evaluated. The results show that alheiras are not hypercaloric but an unbalanced foodstuff (high levels of proteins and lipids) and the type of processing has a major impact on their nutritional value. Charcoal grill is the healthiest option: less fat (12.5 g/100 g) and cholesterol (293 mg/100 g), corresponding to a lower caloric intake (231.8 kcal, less 13% than the raw ones). Inversely, fried alheiras presented the worst nutritional profile, with the highest levels of fat (18.1 g/100 g) and cholesterol (76.0 g/100 g).

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 5