Encontrados 2 documentos, a visualizar página 1 de 1
Physicochemical, microbiological and sensory changes during storage in “Paio do...
Elias, Miguel; Carrascosa, AlfonsoThe 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 atmosphe...
Improving quality in Iberian ”Chouriço grosso” using autochthonous starter cult...
Elias, Miguel; Agulheiro-Santos, Ana Cristina; Carrascosa, Alfonso“Chouriço Grosso“ is a traditional and high quality Portuguese sausage made with meat from Alentejano pig breed, a rustic and fatty Portuguese breed. At a traditional factory, 4 batches with 25 kg, each one, were prepared to produce “Chouriço Grosso” using different starter inoculations: 1 - with 108 cells/g of Lactobacillus sakei and 108 cells/g of Staphylococcus xylosus, 2 - with 108 cells/g of Lactobacill...
| Financiadores do RCAAP | |||||||
|
|
|
|
|
|
||