Encontrados 11 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...
Selection of staphylococci strains isolated from a Portuguese traditional ferme...
Carvalho, L.; Fernandes, M.J.; Fernandes, H.; Semedo-Lemsaddek, T.; Elias, M.; Barreto, A.S.; Fraqueza, M.J.In order to evaluate its potential use as starter cultures, 104 isolates of Staphylococcus spp. were obtained from sausages and different sampling environment points in workshops A and B, at southern region of Portugal. PCR amplification was carried out to confirm genus and species allocation. From workshop A, 47 isolates were staphylococci, the majority belonging to the specie S. equorum, while from workshop B...
Preliminary evaluation of bacteriocinogenic potencial of Lactobaccilli isolates...
Gonçalves, S.; Fernandes, H.; Fernandes, M. J.; Barreto, A.; Elias, M.; Fraqueza, M.J.The fermented and dry meat sausages presents relevant importance in the south of Europe gastronomy, namely in Portugal. According to the increased consumer concern regarding health and food safety, and simultaneously the abusive use of chemical products to control pathogenic flora, it is essential to get knowledge about bacteriocinogenic and technological properties provided by starter strains in meat products....
Antimicrobial susceptibility assessment of Campylobacter on outdoor iberian pig...
Martins, A; Fernandes, M.H.; Fernandes, M.J.; Elias, M.; Barreto, A.; Fraqueza, M.J.Both Campylobacter and Salmonella are considered the most frequent bacterial causes of human enteritis in industrialized countries. The consumption of raw or undercooked poultry and pork contaminated meat products are the main sources of human infection. The prevalence of Campylobacter and Salmonella was determined in the present work for extensive production Iberian pig sows, Sus mediterraneus. Samples were co...
Antibiotic Resistance and Virulence Factors among Enterococci Isolated from Cho...
Ribeiro, T; Oliveira, M; Fraqueza, M.J; Laukova, A; Elias, M; Tenreiro, R; Barreto, A.S; Semedo-Lemsaddek, TEnterococci are ubiquitous microorganisms, found as part of the normal intestinal microbiota of many animals. They can be present in food products, for example, the Portuguese dry fermented sausage chourico. Twenty enterococci were isolated from chourico in two processing units; after identification and typification by conventional-molecular methods, the isolates were screened for virulence factors and antibiot...
Deterioracão da carne de peru embalada em aerobiose e em atmosfera modificada s...
Fraqueza, M.J.; Ferreira, M.C.; Barreto, A.S.8º Encontro de Química dos Alimentos. Congresso. Beja, Portugal. 4 – 7 Março 2007 ; Este estudo teve como objectivos a determinacão do prazo de validade de carne de peru de diferentes categorias de cor em aerobiose e atmosfera modificada e o estabelecimento de uma relacão entre a qualidade microbiológica da carne e o azoto básico volátil total (ABVT). Os peitos de carcaças de peru foram seleccionados através d...
Contribuição para a caracterização nutricional de alguns produtos de salsicharia
Fernandes, M.J.; Fraqueza, M.J.; Ferreira, M.C.; Fernandes, H.; Santos, P.; Barreto, A.S.8º Encontro de Química dos Alimentos. Congresso. Beja, Portugal 4 – 7 Março 2007 ; O consumo de produtos de salsicharia é comum na dieta mediterrânica. No entanto, eles são tidos como alimentos de elevado valor calórico e o seu consumo tem sido associado a doenças do foro cardiovascular. A maioria dos produtos de salsicharia disponíveis no mercado, não apresenta informação nutricional, a qual seria um atributo...
Biogenic amines formation on light and dark colour turkey meat stored at 0ºC
Fraqueza, M.J.; Alfaia, C.M.; Ferreira, M.C.; Barreto, A.S.XVIII European Symposium on the Quality of Poultry Meat. XII European Symposium on the Quality of Eggs and Egg Products. ; Simpósio. Praga, República Checa, 2 – 5 Setembro 2007
Caracterização do processo de fabrico do chouriço tradicional alentejano
Elias, M.; Fraqueza, M. J.; Barreto, A. S.Artigo Publicado na Revista Portuguesa de Zootecnia ; Foi recolhida informação a partir de inquéritos presenciais realizados em 26 salsicharias instaladas no Alentejo a fim de caracterizar o processo de fabrico do chouriço tradicional alentejano. Abordaram-se alguns aspectos sócio-económicos, outros relacionados com as matérias-primas e o processamento. A quase totalidade dos fabricantes inquiridos utiliza, pa...
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