Physicochemical, microbiological and sensory changes during storage in “Paio do Alentejo”, a traditional Portuguese Iberian sausage
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/10174/10139 |
Resumo: | The present work studied the characteristics of "Paio do Alentejo", a traditional Iberian dry cured sausage, produced in Alentejo region, in two selected industrial plants, that use different methods; one of them used smoking and the other one did not use it. Both factories did not use starter cultures. In this research work the evolution of that product during its storage at 25.°C, vacuum and modified atmosphere packaged was studied. Changes on the main physicochemical parameters (pH, aw, chlorides, TVBN, Titratable acidity, L*, a*, b*), microbiological counts (mesophilic aerobic bacteria, psycho-tropic, moulds, yeasts, Lactobacillus spp., lactic acid bacteria, Micrococcaceae,Enterobacteriaceae, and Enterococci) and sensory evaluation (colour intensity, off colour, aroma intensity, off aroma, taste intensity, off taste, salt content and global evaluation) were studied in the final product and also at 3, 6 and 9 months of storage. A multifactor ANOVA/MANOVA was made, considering "factory", "storage package" and "storage time" factors and their interaction. This research work evidences the importance of smoking in order to maintain physicochemical, microbiological and sensory characteristics of a high quality dry cured sausage from the Alentejano pig breed, using vacuum packaging and modified atmosphere packaging, at 25° C, without energy consumption, during 9 month, at least. |
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Physicochemical, microbiological and sensory changes during storage in “Paio do Alentejo”, a traditional Portuguese Iberian sausagestorageIberian sausagePaioFermented meat sausagesPhysico-chemical characteristicsMicrobiological parametersSensory evaluationThe present work studied the characteristics of "Paio do Alentejo", a traditional Iberian dry cured sausage, produced in Alentejo region, in two selected industrial plants, that use different methods; one of them used smoking and the other one did not use it. Both factories did not use starter cultures. In this research work the evolution of that product during its storage at 25.°C, vacuum and modified atmosphere packaged was studied. Changes on the main physicochemical parameters (pH, aw, chlorides, TVBN, Titratable acidity, L*, a*, b*), microbiological counts (mesophilic aerobic bacteria, psycho-tropic, moulds, yeasts, Lactobacillus spp., lactic acid bacteria, Micrococcaceae,Enterobacteriaceae, and Enterococci) and sensory evaluation (colour intensity, off colour, aroma intensity, off aroma, taste intensity, off taste, salt content and global evaluation) were studied in the final product and also at 3, 6 and 9 months of storage. A multifactor ANOVA/MANOVA was made, considering "factory", "storage package" and "storage time" factors and their interaction. This research work evidences the importance of smoking in order to maintain physicochemical, microbiological and sensory characteristics of a high quality dry cured sausage from the Alentejano pig breed, using vacuum packaging and modified atmosphere packaging, at 25° C, without energy consumption, during 9 month, at least.FleischWirtschaft International2014-01-28T10:24:09Z2014-01-282013-05-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://hdl.handle.net/10174/10139http://hdl.handle.net/10174/10139engElias & Carrascosa (2013)FleischWirtschaft International (28): 128-133elias@uevora.ptnd210Elias, MiguelCarrascosa, Alfonsoinfo: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:RCAAP2024-01-03T18:52:54Zoai:dspace.uevora.pt:10174/10139Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T01:04:09.284504Repositório 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 |
Physicochemical, microbiological and sensory changes during storage in “Paio do Alentejo”, a traditional Portuguese Iberian sausage |
title |
Physicochemical, microbiological and sensory changes during storage in “Paio do Alentejo”, a traditional Portuguese Iberian sausage |
spellingShingle |
Physicochemical, microbiological and sensory changes during storage in “Paio do Alentejo”, a traditional Portuguese Iberian sausage Elias, Miguel storage Iberian sausage Paio Fermented meat sausages Physico-chemical characteristics Microbiological parameters Sensory evaluation |
title_short |
Physicochemical, microbiological and sensory changes during storage in “Paio do Alentejo”, a traditional Portuguese Iberian sausage |
title_full |
Physicochemical, microbiological and sensory changes during storage in “Paio do Alentejo”, a traditional Portuguese Iberian sausage |
title_fullStr |
Physicochemical, microbiological and sensory changes during storage in “Paio do Alentejo”, a traditional Portuguese Iberian sausage |
title_full_unstemmed |
Physicochemical, microbiological and sensory changes during storage in “Paio do Alentejo”, a traditional Portuguese Iberian sausage |
title_sort |
Physicochemical, microbiological and sensory changes during storage in “Paio do Alentejo”, a traditional Portuguese Iberian sausage |
author |
Elias, Miguel |
author_facet |
Elias, Miguel Carrascosa, Alfonso |
author_role |
author |
author2 |
Carrascosa, Alfonso |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Elias, Miguel Carrascosa, Alfonso |
dc.subject.por.fl_str_mv |
storage Iberian sausage Paio Fermented meat sausages Physico-chemical characteristics Microbiological parameters Sensory evaluation |
topic |
storage Iberian sausage Paio Fermented meat sausages Physico-chemical characteristics Microbiological parameters Sensory evaluation |
description |
The present work studied the characteristics of "Paio do Alentejo", a traditional Iberian dry cured sausage, produced in Alentejo region, in two selected industrial plants, that use different methods; one of them used smoking and the other one did not use it. Both factories did not use starter cultures. In this research work the evolution of that product during its storage at 25.°C, vacuum and modified atmosphere packaged was studied. Changes on the main physicochemical parameters (pH, aw, chlorides, TVBN, Titratable acidity, L*, a*, b*), microbiological counts (mesophilic aerobic bacteria, psycho-tropic, moulds, yeasts, Lactobacillus spp., lactic acid bacteria, Micrococcaceae,Enterobacteriaceae, and Enterococci) and sensory evaluation (colour intensity, off colour, aroma intensity, off aroma, taste intensity, off taste, salt content and global evaluation) were studied in the final product and also at 3, 6 and 9 months of storage. A multifactor ANOVA/MANOVA was made, considering "factory", "storage package" and "storage time" factors and their interaction. This research work evidences the importance of smoking in order to maintain physicochemical, microbiological and sensory characteristics of a high quality dry cured sausage from the Alentejano pig breed, using vacuum packaging and modified atmosphere packaging, at 25° C, without energy consumption, during 9 month, at least. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-05-01T00:00:00Z 2014-01-28T10:24:09Z 2014-01-28 |
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/10174/10139 http://hdl.handle.net/10174/10139 |
url |
http://hdl.handle.net/10174/10139 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Elias & Carrascosa (2013)FleischWirtschaft International (28): 128-133 elias@uevora.pt nd 210 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
FleischWirtschaft International |
publisher.none.fl_str_mv |
FleischWirtschaft International |
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 |
|
_version_ |
1799136525637648384 |