Development of a long-life vacuum-packaged ready-to-eat meat product based on a traditional Portuguese seasoned meat

Detalhes bibliográficos
Autor(a) principal: Laranjo, Marta
Data de Publicação: 2016
Outros Autores: Gomes, A., Potes, M.E., Fernandes, M.J., Fraqueza, M.J., Elias, M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10174/18659
Resumo: Carne do alguidar is a Portuguese traditional pork fried meat, usually manufactured for self-consumption purposes. This study developed a ready-to-eat (RTE) meat product, to meet today's consumers’ convenience, manufactured at the industrial scale evaluating its quality and shelf-life, assessing the effect of vacuum packaging and the use of an antioxidant (50 ppm BHT) to enhance oxidative stability. Physicochemical and microbiological parameters were assessed and a sensory analysis was performed. Interestingly, no significant differences were recorded between control (non-BHT) and antioxidant (BHT) samples. Microbiological counts remained at low levels throughout the storage period, ensuring the product’s required microbiological quality. At later storage stages, higher values of thiobarbituric acid reactive substances arose and off flavours and aromas were perceived. Still, overall appreciation was not affected until 12 months storage and a significant depreciation was perceived only after 15 months. Fibrousness and rising of off flavours were negatively correlated with overall appreciation.
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spelling Development of a long-life vacuum-packaged ready-to-eat meat product based on a traditional Portuguese seasoned meatButylated hydroxytoluenefried pork seasoned meatlipid oxidationmicrobiological qualitysensory evaluationCarne do alguidar is a Portuguese traditional pork fried meat, usually manufactured for self-consumption purposes. This study developed a ready-to-eat (RTE) meat product, to meet today's consumers’ convenience, manufactured at the industrial scale evaluating its quality and shelf-life, assessing the effect of vacuum packaging and the use of an antioxidant (50 ppm BHT) to enhance oxidative stability. Physicochemical and microbiological parameters were assessed and a sensory analysis was performed. Interestingly, no significant differences were recorded between control (non-BHT) and antioxidant (BHT) samples. Microbiological counts remained at low levels throughout the storage period, ensuring the product’s required microbiological quality. At later storage stages, higher values of thiobarbituric acid reactive substances arose and off flavours and aromas were perceived. Still, overall appreciation was not affected until 12 months storage and a significant depreciation was perceived only after 15 months. Fibrousness and rising of off flavours were negatively correlated with overall appreciation.2016-07-15T16:20:20Z2016-07-152016-04-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://hdl.handle.net/10174/18659http://hdl.handle.net/10174/18659engLaranjo, M., Gomes, A., Potes, M.E, Fernandes, M.J., Fraqueza, M.J., Elias, M. - 2016 - Development of a long-life vacuum-packaged ready-to-eat meat product based on a traditional Portuguese seasoned meat. International Journal of Food Science and Technology 51 : 1150 - 1158mlaranjo@uevora.ptanamlgomes@gmail.commep@uevora.ptmjfernandes@fmv.ulisboa.ptmjoaofraqueza@fmv.ulisboa.ptelias@uevora.pt388doi:10.1111/ijfs.13067Laranjo, MartaGomes, A.Potes, M.E.Fernandes, M.J.Fraqueza, M.J.Elias, M.info: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:RCAAP2024-01-03T19:06:22Zoai:dspace.uevora.pt:10174/18659Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T01:10:14.357120Repositório 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 Development of a long-life vacuum-packaged ready-to-eat meat product based on a traditional Portuguese seasoned meat
title Development of a long-life vacuum-packaged ready-to-eat meat product based on a traditional Portuguese seasoned meat
spellingShingle Development of a long-life vacuum-packaged ready-to-eat meat product based on a traditional Portuguese seasoned meat
Laranjo, Marta
Butylated hydroxytoluene
fried pork seasoned meat
lipid oxidation
microbiological quality
sensory evaluation
title_short Development of a long-life vacuum-packaged ready-to-eat meat product based on a traditional Portuguese seasoned meat
title_full Development of a long-life vacuum-packaged ready-to-eat meat product based on a traditional Portuguese seasoned meat
title_fullStr Development of a long-life vacuum-packaged ready-to-eat meat product based on a traditional Portuguese seasoned meat
title_full_unstemmed Development of a long-life vacuum-packaged ready-to-eat meat product based on a traditional Portuguese seasoned meat
title_sort Development of a long-life vacuum-packaged ready-to-eat meat product based on a traditional Portuguese seasoned meat
author Laranjo, Marta
author_facet Laranjo, Marta
Gomes, A.
Potes, M.E.
Fernandes, M.J.
Fraqueza, M.J.
Elias, M.
author_role author
author2 Gomes, A.
Potes, M.E.
Fernandes, M.J.
Fraqueza, M.J.
Elias, M.
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Laranjo, Marta
Gomes, A.
Potes, M.E.
Fernandes, M.J.
Fraqueza, M.J.
Elias, M.
dc.subject.por.fl_str_mv Butylated hydroxytoluene
fried pork seasoned meat
lipid oxidation
microbiological quality
sensory evaluation
topic Butylated hydroxytoluene
fried pork seasoned meat
lipid oxidation
microbiological quality
sensory evaluation
description Carne do alguidar is a Portuguese traditional pork fried meat, usually manufactured for self-consumption purposes. This study developed a ready-to-eat (RTE) meat product, to meet today's consumers’ convenience, manufactured at the industrial scale evaluating its quality and shelf-life, assessing the effect of vacuum packaging and the use of an antioxidant (50 ppm BHT) to enhance oxidative stability. Physicochemical and microbiological parameters were assessed and a sensory analysis was performed. Interestingly, no significant differences were recorded between control (non-BHT) and antioxidant (BHT) samples. Microbiological counts remained at low levels throughout the storage period, ensuring the product’s required microbiological quality. At later storage stages, higher values of thiobarbituric acid reactive substances arose and off flavours and aromas were perceived. Still, overall appreciation was not affected until 12 months storage and a significant depreciation was perceived only after 15 months. Fibrousness and rising of off flavours were negatively correlated with overall appreciation.
publishDate 2016
dc.date.none.fl_str_mv 2016-07-15T16:20:20Z
2016-07-15
2016-04-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10174/18659
http://hdl.handle.net/10174/18659
url http://hdl.handle.net/10174/18659
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Laranjo, M., Gomes, A., Potes, M.E, Fernandes, M.J., Fraqueza, M.J., Elias, M. - 2016 - Development of a long-life vacuum-packaged ready-to-eat meat product based on a traditional Portuguese seasoned meat. International Journal of Food Science and Technology 51 : 1150 - 1158
mlaranjo@uevora.pt
anamlgomes@gmail.com
mep@uevora.pt
mjfernandes@fmv.ulisboa.pt
mjoaofraqueza@fmv.ulisboa.pt
elias@uevora.pt
388
doi:10.1111/ijfs.13067
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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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
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