ADDITION OF VINEGAR TO EXTEND THE SHELF-LIFE OF CABEÇA DE XARA
Autor(a) principal: | |
---|---|
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/10174/20267 |
Resumo: | Cabeça de xara is a ready-to-eat meat product, whose production is very characteristic in Alentejo, a particular region of Portugal. It is a galantine usually moulded into parallelepiped shape made with various meats obtained from the Alentejano pig breed reared in the same region, namely deboned pork heads, tongue and connective tissue to which a number of condiments like salt, parsley, wine and pepper, are added. This work intended to test the feasibility of adding vinegar in order to increase the shelf-life of cabeça de xara, by reducing the contaminating microbiota responsible for spoilage, as well as controlling the pathogen Listeria monocytogenes. Three independent batches were produced and proximate composition, pH, aw, microbiological parameters and biogenic amines content evaluated. A sensory analysis was also performed throughout the storage period. No significant differences between control and vinegar samples was found regarding the proximate composition of cabeça de xara. As expected, pH is lower in the vinegar samples, however no differences in aw were observed between the two treatments. L. monocytogenes was present from the first month on only in one batch in the control treatment. However, it is inhibited by the addition of vinegar until the third month of storage, where L. monocytogenes is present but below the limit established in the 2073/2005 regulation. The presence of vinegar significantly decreased the content in biogenic amines, particularly cadaverine, putrescine and tyramine, throughout the storage period. Concerning sensory evaluation, no vinegar taste was reported by the panellists in a depreciating way. |
id |
RCAP_ebac002537d7de8fc1bc7b7e5cb8ac73 |
---|---|
oai_identifier_str |
oai:dspace.uevora.pt:10174/20267 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
7160 |
spelling |
ADDITION OF VINEGAR TO EXTEND THE SHELF-LIFE OF CABEÇA DE XARAready-to-eat foodgalantinebiogenic aminessensory evaluationCabeça de xara is a ready-to-eat meat product, whose production is very characteristic in Alentejo, a particular region of Portugal. It is a galantine usually moulded into parallelepiped shape made with various meats obtained from the Alentejano pig breed reared in the same region, namely deboned pork heads, tongue and connective tissue to which a number of condiments like salt, parsley, wine and pepper, are added. This work intended to test the feasibility of adding vinegar in order to increase the shelf-life of cabeça de xara, by reducing the contaminating microbiota responsible for spoilage, as well as controlling the pathogen Listeria monocytogenes. Three independent batches were produced and proximate composition, pH, aw, microbiological parameters and biogenic amines content evaluated. A sensory analysis was also performed throughout the storage period. No significant differences between control and vinegar samples was found regarding the proximate composition of cabeça de xara. As expected, pH is lower in the vinegar samples, however no differences in aw were observed between the two treatments. L. monocytogenes was present from the first month on only in one batch in the control treatment. However, it is inhibited by the addition of vinegar until the third month of storage, where L. monocytogenes is present but below the limit established in the 2073/2005 regulation. The presence of vinegar significantly decreased the content in biogenic amines, particularly cadaverine, putrescine and tyramine, throughout the storage period. Concerning sensory evaluation, no vinegar taste was reported by the panellists in a depreciating way.Instituto Politécnico de Portalegre2017-01-30T12:41:22Z2017-01-302016-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://hdl.handle.net/10174/20267http://hdl.handle.net/10174/20267engmlaranjo@uevora.ptmep@uevora.ptndndndelias@uevora.pt220Laranjo, MartaPotes, M.E.Véstia, JoanaGomes, AnaFraqueza, Maria J.Elias, Miguelinfo: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:RCAAP2024-01-03T19:10:05Zoai:dspace.uevora.pt:10174/20267Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T01:11:48.525204Repositório 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 |
ADDITION OF VINEGAR TO EXTEND THE SHELF-LIFE OF CABEÇA DE XARA |
title |
ADDITION OF VINEGAR TO EXTEND THE SHELF-LIFE OF CABEÇA DE XARA |
spellingShingle |
ADDITION OF VINEGAR TO EXTEND THE SHELF-LIFE OF CABEÇA DE XARA Laranjo, Marta ready-to-eat food galantine biogenic amines sensory evaluation |
title_short |
ADDITION OF VINEGAR TO EXTEND THE SHELF-LIFE OF CABEÇA DE XARA |
title_full |
ADDITION OF VINEGAR TO EXTEND THE SHELF-LIFE OF CABEÇA DE XARA |
title_fullStr |
ADDITION OF VINEGAR TO EXTEND THE SHELF-LIFE OF CABEÇA DE XARA |
title_full_unstemmed |
ADDITION OF VINEGAR TO EXTEND THE SHELF-LIFE OF CABEÇA DE XARA |
title_sort |
ADDITION OF VINEGAR TO EXTEND THE SHELF-LIFE OF CABEÇA DE XARA |
author |
Laranjo, Marta |
author_facet |
Laranjo, Marta Potes, M.E. Véstia, Joana Gomes, Ana Fraqueza, Maria J. Elias, Miguel |
author_role |
author |
author2 |
Potes, M.E. Véstia, Joana Gomes, Ana Fraqueza, Maria J. Elias, Miguel |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Laranjo, Marta Potes, M.E. Véstia, Joana Gomes, Ana Fraqueza, Maria J. Elias, Miguel |
dc.subject.por.fl_str_mv |
ready-to-eat food galantine biogenic amines sensory evaluation |
topic |
ready-to-eat food galantine biogenic amines sensory evaluation |
description |
Cabeça de xara is a ready-to-eat meat product, whose production is very characteristic in Alentejo, a particular region of Portugal. It is a galantine usually moulded into parallelepiped shape made with various meats obtained from the Alentejano pig breed reared in the same region, namely deboned pork heads, tongue and connective tissue to which a number of condiments like salt, parsley, wine and pepper, are added. This work intended to test the feasibility of adding vinegar in order to increase the shelf-life of cabeça de xara, by reducing the contaminating microbiota responsible for spoilage, as well as controlling the pathogen Listeria monocytogenes. Three independent batches were produced and proximate composition, pH, aw, microbiological parameters and biogenic amines content evaluated. A sensory analysis was also performed throughout the storage period. No significant differences between control and vinegar samples was found regarding the proximate composition of cabeça de xara. As expected, pH is lower in the vinegar samples, however no differences in aw were observed between the two treatments. L. monocytogenes was present from the first month on only in one batch in the control treatment. However, it is inhibited by the addition of vinegar until the third month of storage, where L. monocytogenes is present but below the limit established in the 2073/2005 regulation. The presence of vinegar significantly decreased the content in biogenic amines, particularly cadaverine, putrescine and tyramine, throughout the storage period. Concerning sensory evaluation, no vinegar taste was reported by the panellists in a depreciating way. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-01-01T00:00:00Z 2017-01-30T12:41:22Z 2017-01-30 |
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/10174/20267 http://hdl.handle.net/10174/20267 |
url |
http://hdl.handle.net/10174/20267 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
mlaranjo@uevora.pt mep@uevora.pt nd nd nd elias@uevora.pt 220 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Instituto Politécnico de Portalegre |
publisher.none.fl_str_mv |
Instituto Politécnico de Portalegre |
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_ |
1799136600169381888 |