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The Effect of starter Cultures on the Portuguese Traditional Sausage "Paio do A...
Elias, M; Potes, M.E; Roseiro, L.C.; Santos, C; Gomes, A; Agulheiro-Santos, A.C.“Paio do Alentejo” is a Portuguese dry-cured sausage, made with meat from the Alentejano pig breed. The main aim of this study is to evaluate the benefits of the use of starter cultures on the quality of the sausage, mainly with regard to its sensory properties, rheological characteristics and PAH profile. Three batches of the product were examined: S1-inoculated with a commercial starter comprising Lactobacill...
PORTUGUESE TRADITIONAL SAUSAGE, ALHEIRA, MADE WITH DIFFRENT MEAT: SENSORY EVALU...
Elias, Miguel; Mota, F.; Fraqueza, M.J.; Barreto, A.S.; Agulheiro-Santos, A.C.At a portuguese traditional meat plant 6 different formulas were used to produce “alheira”, a portuguese traditional fermented sausage, from the north region, usually made with chopped meat from pork and poultry. Formulas were different only due to the type of meat (formula A - beef meat; formula B - poultry meat; formula C - Alentejano pig breed meat; formula D - Alentejano pig breed meat and beef meat; formul...
Effect of Different Storage Conditions on Nutritional and Quality
Palma, V.; Agulheiro-Santos, A.C.; Machado, G.; Rato, A.E.; Cabrita, M.J.; Lozano, M.; Gónzález, D.The sweet cherry ‘Sweetheart’, although having a short shelf life, is highly appreciated by consumers due to its organoleptic characteristics. Different storage methods were tested to study the maintenance of quality during a period of 27 days: 1) cold (air at 1°C and 95% relative humidity) (CC), 2) cold and polypropylene film bags (1°C and 95% relative humidity) (MA) and 3) cold and controlled atmosphere (1°C,...
INFLUENCE OF CELL WALL CALCIUM CONTENT IN FRUIT FIRMNESS DURING THE RIPENING OF...
Rato, A.E.; Nunes, C.; Agulheiro-Santos, A.C.; Barroso, J.M.; Coimbra, M.A.; Riquelme, F.‘Rainha Claudia Verde’ is a regional cultivar of Prunus domestica L. well adapted to a specific region in the south of Portugal. In order to understand the postharvest behavior of this cultivar produced in different orchards, cell wall poly-saccharides and cell wall calcium fruit content were studied during ripening in two consecutive years. During harvest period pectic fractions soluble in water, carbonate and...
Quality Evaluation of ‘Sunburst’ Cherries Harvested at Different
Agulheiro-Santos, A.C.; Palma, V.; Machado, G.; Rato, A.E.; Cabrita, M.J.The sweet cherry ‘Sunburst’ is highly appreciated by consumers due to its organoleptic traits. Regional producers tend to harvest cherries sooner in order to increase their profits. With the aim of understanding the consequences of this we have tested the effect of different ripeness stages at the moment of harvesting on fruit quality. Quality parameters tested included external colour (L*, a*, b*), fruit textu...
Determinación del contenido en polifenoles en uva de mesa mediante tecnología N...
Jarén, C.; Agulheiro-Santos, A.C.; Palma, V.; Rato, A.; Arias, N.; Arazuri, S.Phenolic compounds of red grape come from its skin. Polyfhenols are important for the physiology of grapes since they contribute to the resistance of insects and microorganisms and help to preserve grapes integrity due to their continue exposure to environment stresses including ultraviolet radiation and relatively high temperatures. Polyphenols are much related to the organoleptic properties of table grapes. I...
The influence of starter cultures on texture and sensorial properties of “Paio”...
Elias, M.; Agulheiro-Santos, A.C.A traditional Portuguese dry-cured sausage called “Paio” was obtained using meat from Alentejano pig breed female 24 month aged in a traditional meat plant. For this research work three batches were inoculated. One of them was inoculated with a commercial starter composed by Lactobacillus spp., Micrococcaceae and yeasts (designed S1); another with a starter composed by Lactobacillus sakei and Staphylococcus xyl...
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