Development of a long-life vacuum-packaged ready-to-eat meat product based on a traditional Portuguese seasoned meat
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , , |
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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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 |
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/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 |
eu_rights_str_mv |
openAccess |
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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1799136584492122112 |