Chemical and microbiological characterisation of "Salpicao de Vinhais" and "Chourica de Vinhais": traditional dry sausages produced in the North of Portugal

Detalhes bibliográficos
Autor(a) principal: Ferreira, Vânia
Data de Publicação: 2007
Outros Autores: Barbosa, Joana, Silva, Joana, Vendeiro, Sandra, Mota, Ana, Silva, Fátima, Monteiro, Maria João P., Hogg, Tim, Gibbs, Paul, Teixeira, Paula
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/2828
Resumo: "Chouriça de Vinhais" and "Salpicão de Vinhais" are traditional smoked naturally fermented meat products produced in the North of Portugal, Trás-os-Montes. The objective of this study was the characterisation of these products, giving particular attention to their microbiological and chemical safety. Nitrite, nitrate, heavy metals and biogenic amines were within accepted limits for meat products. Globally, the need for improvements in the good manufacturing practices was demonstrated in this study as various lots were considered of unsatisfactory microbiological quality according to the guidelines published by the Food Safety Authority of Ireland.
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spelling Chemical and microbiological characterisation of "Salpicao de Vinhais" and "Chourica de Vinhais": traditional dry sausages produced in the North of PortugalMicrobiological characterisationChemical propertiesTraditional smoked sausagesVinhaisSalpicão de VinhaisChouriça de Vinhais"Chouriça de Vinhais" and "Salpicão de Vinhais" are traditional smoked naturally fermented meat products produced in the North of Portugal, Trás-os-Montes. The objective of this study was the characterisation of these products, giving particular attention to their microbiological and chemical safety. Nitrite, nitrate, heavy metals and biogenic amines were within accepted limits for meat products. Globally, the need for improvements in the good manufacturing practices was demonstrated in this study as various lots were considered of unsatisfactory microbiological quality according to the guidelines published by the Food Safety Authority of Ireland.ElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaFerreira, VâniaBarbosa, JoanaSilva, JoanaVendeiro, SandraMota, AnaSilva, FátimaMonteiro, Maria João P.Hogg, TimGibbs, PaulTeixeira, Paula2010-10-11T20:37:39Z20072007-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/2828eng"Food microbiology". ISSN 0740-0020. 24: 6 (2007) 618-62310.1016/j.fm.2006.12.007info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:09:19Zoai:repositorio.ucp.pt:10400.14/2828Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:04:59.389255Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Chemical and microbiological characterisation of "Salpicao de Vinhais" and "Chourica de Vinhais": traditional dry sausages produced in the North of Portugal
title Chemical and microbiological characterisation of "Salpicao de Vinhais" and "Chourica de Vinhais": traditional dry sausages produced in the North of Portugal
spellingShingle Chemical and microbiological characterisation of "Salpicao de Vinhais" and "Chourica de Vinhais": traditional dry sausages produced in the North of Portugal
Ferreira, Vânia
Microbiological characterisation
Chemical properties
Traditional smoked sausages
Vinhais
Salpicão de Vinhais
Chouriça de Vinhais
title_short Chemical and microbiological characterisation of "Salpicao de Vinhais" and "Chourica de Vinhais": traditional dry sausages produced in the North of Portugal
title_full Chemical and microbiological characterisation of "Salpicao de Vinhais" and "Chourica de Vinhais": traditional dry sausages produced in the North of Portugal
title_fullStr Chemical and microbiological characterisation of "Salpicao de Vinhais" and "Chourica de Vinhais": traditional dry sausages produced in the North of Portugal
title_full_unstemmed Chemical and microbiological characterisation of "Salpicao de Vinhais" and "Chourica de Vinhais": traditional dry sausages produced in the North of Portugal
title_sort Chemical and microbiological characterisation of "Salpicao de Vinhais" and "Chourica de Vinhais": traditional dry sausages produced in the North of Portugal
author Ferreira, Vânia
author_facet Ferreira, Vânia
Barbosa, Joana
Silva, Joana
Vendeiro, Sandra
Mota, Ana
Silva, Fátima
Monteiro, Maria João P.
Hogg, Tim
Gibbs, Paul
Teixeira, Paula
author_role author
author2 Barbosa, Joana
Silva, Joana
Vendeiro, Sandra
Mota, Ana
Silva, Fátima
Monteiro, Maria João P.
Hogg, Tim
Gibbs, Paul
Teixeira, Paula
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Ferreira, Vânia
Barbosa, Joana
Silva, Joana
Vendeiro, Sandra
Mota, Ana
Silva, Fátima
Monteiro, Maria João P.
Hogg, Tim
Gibbs, Paul
Teixeira, Paula
dc.subject.por.fl_str_mv Microbiological characterisation
Chemical properties
Traditional smoked sausages
Vinhais
Salpicão de Vinhais
Chouriça de Vinhais
topic Microbiological characterisation
Chemical properties
Traditional smoked sausages
Vinhais
Salpicão de Vinhais
Chouriça de Vinhais
description "Chouriça de Vinhais" and "Salpicão de Vinhais" are traditional smoked naturally fermented meat products produced in the North of Portugal, Trás-os-Montes. The objective of this study was the characterisation of these products, giving particular attention to their microbiological and chemical safety. Nitrite, nitrate, heavy metals and biogenic amines were within accepted limits for meat products. Globally, the need for improvements in the good manufacturing practices was demonstrated in this study as various lots were considered of unsatisfactory microbiological quality according to the guidelines published by the Food Safety Authority of Ireland.
publishDate 2007
dc.date.none.fl_str_mv 2007
2007-01-01T00:00:00Z
2010-10-11T20:37:39Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/2828
url http://hdl.handle.net/10400.14/2828
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv "Food microbiology". ISSN 0740-0020. 24: 6 (2007) 618-623
10.1016/j.fm.2006.12.007
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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