Encontrados 12 documentos, a visualizar página 1 de 2
Evaluation of antibiotic susceptibility of Lactobacillus plantarum isolated fro...
Chaves, A.; Fernandes, M.H.; Fernandes, M.J.; Elias, Miguel; Barreto, A.S.; Fraqueza, M.J.Nowadays the use of fermentative microbiota in food products is researched in order to confer protection to the products and furnish health benefits to consumers The aim of this work was to evaluate antibiotics susceptibility of Lactobacillus plantarum isolated from fermented traditional meat products in order to select them to be used as starters or protective bacteria on fermented meat products. The susceptib...
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 fat content, casing type and smoking procedures on PAHs contents of P...
Gomes, A.S.; Santos, C.; Almeida, J.; Elias, Miguel; Roseiro, L.C.Portuguese dry fermented sausages are traditionally processed through direct drying/smoking, making them susceptible to polycyclic aromatic hydrocarbons (PAHs) contamination. The purpose of this study was to assess the effect of added fat (20% and 40%), casing type (hog and collagen) and smoking procedures (direct and indirect exposure) on the 16 EPA priority PAHs in dry fermented sausages manufactured accordin...
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...
Portuguese traditional sausage, Alheira, made with diffrent meat: sensory evalu...
Elias, Miguel; Agulheiro-Santos, Ana CristinaAt 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 and with bread. Results from TPA suggest that texture of “alheiras” made with meat from poultry (more common) or Alentejano pig breed (never done before) are similar while “alheiras” made with extreme ...
Physico-chemical and sensorial characteristics evolution of vacum packaged Iber...
Elias, Miguel; Agulheiro-Santos, Ana Cristina; Fraqueza, Maria João; Barreto, AntónioTwo groups of five dry-cured hams from Alentejano pig breed submitted to a post-salting cure of 12 months were studied. One of the groups was processed through craft methods at Barrancos (small city of south-east Alentejo region, Portugal) and the other one in a Portuguese meat plant. Equal groups of slices and unitary portions weighing about 250 g were vacuum packed and stored at 7 °C. Physico-chemical analysi...
Perfil de ácidos gordos em enchidos tradicionais do Alentejo: influência do gen...
Garcia, Raquel; Cabrita, Maria João; Elias, MiguelCom este trabalho pretendeu-se estudar o perfil em ácidos gordos em enchidos tradicionais do Alentejo, produzidos com carne e gordura de porco, verificando a influência do genótipo (Alentejano e Alentejano x Duroc) e do teor em sal (2 e 4 %). Os enchidos estudados foram: salsichão, catalão, chouriço preto, paio preto, linguiça e paio. O processo de fabrico é idêntico para salsichão e catalão, chouriço preto e p...
The influence of starter cultures on texture and sensory properties of “Paio”, ...
Elias, Miguel; Agulheiro-Santos, Ana CristinaA 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...
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...
Improving quality in Iberian “Chouriço Grosso”, a Portuguese traditional sausag...
Elias, Miguel“Chouriço Grosso“ is a traditional and high quality Portuguese sausage made of meat from a rustic and fatty Alentejano pig breed in the south east region of Portugal. At a traditional factory, 4 batches, with 25 kg, each, 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 ...
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