Saltar para:
Logótipo
Você está em: Início » Publicações » Visualização » Innovation with traditional products: Chemical characterization of a traditional Portuguese meat sausage, aiming at PGI certification

Innovation with traditional products: Chemical characterization of a traditional Portuguese meat sausage, aiming at PGI certification

Título
Innovation with traditional products: Chemical characterization of a traditional Portuguese meat sausage, aiming at PGI certification
Tipo
Artigo em Revista Científica Internacional
Ano
2010
Autores
Nuno V. Brito
(Autor)
Outra
A pessoa não pertence à instituição. A pessoa não pertence à instituição. A pessoa não pertence à instituição. Sem AUTHENTICUS Sem ORCID
Delfina Santos
(Autor)
Outra
A pessoa não pertence à instituição. A pessoa não pertence à instituição. A pessoa não pertence à instituição. Sem AUTHENTICUS Sem ORCID
Ana P. Vale
(Autor)
Outra
A pessoa não pertence à instituição. A pessoa não pertence à instituição. A pessoa não pertence à instituição. Sem AUTHENTICUS Sem ORCID
Isabel M. Afonso
(Autor)
Outra
A pessoa não pertence à instituição. A pessoa não pertence à instituição. A pessoa não pertence à instituição. Sem AUTHENTICUS Sem ORCID
Eulália Mendes
(Autor)
FFUP
Ver página pessoal Sem permissões para visualizar e-mail institucional Pesquisar Publicações do Participante Sem AUTHENTICUS Sem ORCID
M.B.P.P. Olveira
(Autor)
FFUP
Ver página pessoal Sem permissões para visualizar e-mail institucional Pesquisar Publicações do Participante Ver página do Authenticus Sem ORCID
Revista
Título: British Food JournalImportada do Authenticus Pesquisar Publicações da Revista
Vol. 112 5
Páginas: 489-499
ISSN: 0007-070X
Editora: Emerald
Indexação
Classificação Científica
FOS: Ciências médicas e da saúde > Outras ciências médicas
CORDIS: Ciências da Saúde
Outras Informações
ID Authenticus: P-003-AA2
Resumo (PT): Purpose – The purpose of this work is the physicochemical characterization of a traditional Portuguese meat sausage, “Chouriça de carne de Melgaço”, including its lipid profile, taking into account the effects of autochthonous pig breed (Bísaro) and processing scale in its final composition. Design/methodology/approach – Sausages from three manufacturers' scales (homemade, traditional, and industrial) and two breed origins (Bísaro and non Bísaro) were analysed for pH, moisture, fat, protein, ash, NaCl, hydroxyproline and fatty acid composition. A total of 11 samples from each type of manufacture and breed were randomly selected after the complete drying-ripening process, in a total of 55 samples. Findings – Physicochemical analysis of meat sausages showed a medium protein content (28-33 per cent) correlated to manufacture type (p<0.05), and a high fat level (29-41 per cent) related with manufacture type and breed. Homemade manufacture was characterized by lower moisture and higher salt contents, reinforcing consumer's safety and economical assurance. The industrial processed sausages presented significantly higher moisture content and higher PUFA contents than expected, indicating the use in the feeding of the pigs feedstuffs rich in oilseed components and an increased susceptibility to oxidation. Comparing with similar products from foreign origins, this sausage is characterized by similar salt contents and similar or lower fat contents, highly monounsaturated, with positive nutritional outcomes. Originality/value – The improvement and control of Chouriça de carne de Melgaço manufacturing and breed origin is clearly needed. PGI should be implemented to guarantee genuineness of this product. The preservation of traditional procedures must guarantee the high quality of the product, its safety and consumer's acceptability. <br> <br> Keywords: Food products, Meat, Portugal, Quality <br> <a target="_blank" href="http://www.emeraldinsight.com/journals.htm?issn=0007-070x&volume=112&issue=5&articleid=1863449&show=abstract"> Texto integral</a> <br> <br>
Abstract (EN): Purpose – The purpose of this work is the physicochemical characterization of a traditional Portuguese meat sausage, “Chouriça de carne de Melgaço”, including its lipid profile, taking into account the effects of autochthonous pig breed (Bísaro) and processing scale in its final composition. Design/methodology/approach – Sausages from three manufacturers' scales (homemade, traditional, and industrial) and two breed origins (Bísaro and non Bísaro) were analysed for pH, moisture, fat, protein, ash, NaCl, hydroxyproline and fatty acid composition. A total of 11 samples from each type of manufacture and breed were randomly selected after the complete drying-ripening process, in a total of 55 samples. Findings – Physicochemical analysis of meat sausages showed a medium protein content (28-33 per cent) correlated to manufacture type (p<0.05), and a high fat level (29-41 per cent) related with manufacture type and breed. Homemade manufacture was characterized by lower moisture and higher salt contents, reinforcing consumer's safety and economical assurance. The industrial processed sausages presented significantly higher moisture content and higher PUFA contents than expected, indicating the use in the feeding of the pigs feedstuffs rich in oilseed components and an increased susceptibility to oxidation. Comparing with similar products from foreign origins, this sausage is characterized by similar salt contents and similar or lower fat contents, highly monounsaturated, with positive nutritional outcomes. Originality/value – The improvement and control of Chouriça de carne de Melgaço manufacturing and breed origin is clearly needed. PGI should be implemented to guarantee genuineness of this product. The preservation of traditional procedures must guarantee the high quality of the product, its safety and consumer's acceptability. <br> <br> Keywords: Food products, Meat, Portugal, Quality <br> <a target="_blank" href="http://www.emeraldinsight.com/journals.htm?issn=0007-070x&volume=112&issue=5&articleid=1863449&show=abstract"> Full text</a> <br> <br>
Idioma: Inglês
Tipo (Avaliação Docente): Científica
Documentos
Não foi encontrado nenhum documento associado à publicação.
Publicações Relacionadas

Da mesma revista

Introducing "the new food choice and consumer paradigms" (2010)
Outra Publicação em Revista Científica Internacional
Ana Pinto de Moura; Luis Miguel Cunha; Ulisses Miranda Azeiteiro; Walter Leal Filho
Self-efficacy, habit strength, health locus of control and response to the personalised nutrition Food4Me intervention study (2022)
Artigo em Revista Científica Internacional
Stewart Knox, BJ; Rankin, A; Bunting, BP; Frewer, LJ; Celis Morales, C; Livingstone, KM; Fischer, ARH; Poínhos, Rui; Kuznesof, S; Gibney, MJ; Mathers, JC
Public perceptions of food-related hazards: an application to Portuguese consumers (2010)
Artigo em Revista Científica Internacional
Luis Miguel Cunha; Ana Pinto de Moura; Zulmira Lopes; Maria do Ceu Santos; Isidro Silva
Nutritional supplement-usage associated characteristics of high-performing athletes (2016)
Artigo em Revista Científica Internacional
Sousa, M; Fernandes, MJ; Soares, J; Moreira, Pedro; Teixeira, Vitor Hugo
Nutritional intake of university employees' (2018)
Artigo em Revista Científica Internacional
Marques Lima, JPM; Costa, SA; Rocha, Ada

Ver todas (15)

Recomendar Página Voltar ao Topo
Copyright 1996-2024 © Faculdade de Medicina da Universidade do Porto  I Termos e Condições  I Acessibilidade  I Índice A-Z  I Livro de Visitas
Página gerada em: 2024-10-31 às 14:44:45
Política de Utilização Aceitável | Política de Proteção de Dados Pessoais | Denúncias | Política de Captação e Difusão da Imagem Pessoal em Suporte Digital