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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2010

Autores

Nuno V. Brito (Autor) Outra; Delfina Santos (Autor) Outra; Ana P. Vale (Autor) Outra; Isabel M. Afonso (Autor) Outra; Eulália Mendes (Autor) FFUP; Susana Casal (Autor) FFUP; M.B.P.P. Olveira (Autor) FFUP

Revista

Título: British Food Journal

Vol. 112 Nº 5

Páginas: 489-499

ISSN: 0007-070X

Editora: Emerald

Indexação

ISI Web of Knowledge - 6 Citações

ISI Web of Science

Scopus - 7 Citações

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