Nutritional value and influence of the thermal processing on a traditional Portuguese fermented sausage (alheira)
Autor(a) principal: | |
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Data de Publicação: | 2013 |
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/10400.22/3427 |
Resumo: | Alheiras are a traditional, smoked, fermented meat sausage, produced in Portugal, with an undeniable cultural and gastronomic legacy. In this study, we assessed the nutritional value of this product, as well as the influence of different types of thermal processing. Alheiras from Mirandela were submitted to six different procedures: microwave, skillet, oven, charcoal grill, electric fryer and electric grill. Protein, fat, carbohydrate, minerals, NaCl, and cholesterol contents, as well as fatty acid profile were evaluated. The results show that alheiras are not hypercaloric but an unbalanced foodstuff (high levels of proteins and lipids) and the type of processing has a major impact on their nutritional value. Charcoal grill is the healthiest option: less fat (12.5 g/100 g) and cholesterol (29.3 mg/100 g), corresponding to a lower caloric intake (231.8 kcal, less 13% than the raw ones). Inversely, fried alheiras presented the worst nutritional profile, with the highest levels of fat (18.1 g/100 g) and cholesterol (76.0 g/100 g). |
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Nutritional value and influence of the thermal processing on a traditional Portuguese fermented sausage (alheira)AlheirasCooking methodNutritional balancFatty acid profileCholesterolAlheiras are a traditional, smoked, fermented meat sausage, produced in Portugal, with an undeniable cultural and gastronomic legacy. In this study, we assessed the nutritional value of this product, as well as the influence of different types of thermal processing. Alheiras from Mirandela were submitted to six different procedures: microwave, skillet, oven, charcoal grill, electric fryer and electric grill. Protein, fat, carbohydrate, minerals, NaCl, and cholesterol contents, as well as fatty acid profile were evaluated. The results show that alheiras are not hypercaloric but an unbalanced foodstuff (high levels of proteins and lipids) and the type of processing has a major impact on their nutritional value. Charcoal grill is the healthiest option: less fat (12.5 g/100 g) and cholesterol (29.3 mg/100 g), corresponding to a lower caloric intake (231.8 kcal, less 13% than the raw ones). Inversely, fried alheiras presented the worst nutritional profile, with the highest levels of fat (18.1 g/100 g) and cholesterol (76.0 g/100 g).ElsevierRepositório Científico do Instituto Politécnico do PortoCampos, Sílvia D.Alves, Rita C.Mendes, EuláliaCosta, A. S. G.Casal, SusanaOliveira, M. Beatriz P. P.2014-01-22T11:29:09Z20132013-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.22/3427eng0309-174010.1016/j.meatsci.2012.09.016metadata only accessinfo: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:RCAAP2023-03-13T12:43:07Zoai:recipp.ipp.pt:10400.22/3427Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:24:20.107240Repositório 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 |
Nutritional value and influence of the thermal processing on a traditional Portuguese fermented sausage (alheira) |
title |
Nutritional value and influence of the thermal processing on a traditional Portuguese fermented sausage (alheira) |
spellingShingle |
Nutritional value and influence of the thermal processing on a traditional Portuguese fermented sausage (alheira) Campos, Sílvia D. Alheiras Cooking method Nutritional balanc Fatty acid profile Cholesterol |
title_short |
Nutritional value and influence of the thermal processing on a traditional Portuguese fermented sausage (alheira) |
title_full |
Nutritional value and influence of the thermal processing on a traditional Portuguese fermented sausage (alheira) |
title_fullStr |
Nutritional value and influence of the thermal processing on a traditional Portuguese fermented sausage (alheira) |
title_full_unstemmed |
Nutritional value and influence of the thermal processing on a traditional Portuguese fermented sausage (alheira) |
title_sort |
Nutritional value and influence of the thermal processing on a traditional Portuguese fermented sausage (alheira) |
author |
Campos, Sílvia D. |
author_facet |
Campos, Sílvia D. Alves, Rita C. Mendes, Eulália Costa, A. S. G. Casal, Susana Oliveira, M. Beatriz P. P. |
author_role |
author |
author2 |
Alves, Rita C. Mendes, Eulália Costa, A. S. G. Casal, Susana Oliveira, M. Beatriz P. P. |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Repositório Científico do Instituto Politécnico do Porto |
dc.contributor.author.fl_str_mv |
Campos, Sílvia D. Alves, Rita C. Mendes, Eulália Costa, A. S. G. Casal, Susana Oliveira, M. Beatriz P. P. |
dc.subject.por.fl_str_mv |
Alheiras Cooking method Nutritional balanc Fatty acid profile Cholesterol |
topic |
Alheiras Cooking method Nutritional balanc Fatty acid profile Cholesterol |
description |
Alheiras are a traditional, smoked, fermented meat sausage, produced in Portugal, with an undeniable cultural and gastronomic legacy. In this study, we assessed the nutritional value of this product, as well as the influence of different types of thermal processing. Alheiras from Mirandela were submitted to six different procedures: microwave, skillet, oven, charcoal grill, electric fryer and electric grill. Protein, fat, carbohydrate, minerals, NaCl, and cholesterol contents, as well as fatty acid profile were evaluated. The results show that alheiras are not hypercaloric but an unbalanced foodstuff (high levels of proteins and lipids) and the type of processing has a major impact on their nutritional value. Charcoal grill is the healthiest option: less fat (12.5 g/100 g) and cholesterol (29.3 mg/100 g), corresponding to a lower caloric intake (231.8 kcal, less 13% than the raw ones). Inversely, fried alheiras presented the worst nutritional profile, with the highest levels of fat (18.1 g/100 g) and cholesterol (76.0 g/100 g). |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013 2013-01-01T00:00:00Z 2014-01-22T11:29:09Z |
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/10400.22/3427 |
url |
http://hdl.handle.net/10400.22/3427 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0309-1740 10.1016/j.meatsci.2012.09.016 |
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metadata only access info:eu-repo/semantics/openAccess |
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metadata only access |
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 |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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