Encontrados 5 documentos, a visualizar página 1 de 1
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...
Characterization of Arcobacter butzleri isolates from poultry and slaughterhous...
Ferreira, Susana; Fraqueza, Maria João; Queiroz, João; Domingues, Fernanda; Oleastro, MónicaThe genus Arcobacter is an emerging pathogen associated with several clinical symptoms, namely diarrhoea, abdominal pain or bacteraemia. This genus is widely distributed and has been isolated from environmental, animal, food and human samples, being poultry considered the major reservoir. In this study, forty three Arcobacter butzleri strains were isolated from poultry of three flocks from different farms and e...
Genetic diversity and antibiotic resistance of Arcobacter butzleri isolated fro...
Ferreira, Susana; Fraqueza, Maria João; Queiroz, João; Domingues, Fernanda; Oleastro, MónicaArcobacter is considered an emerging enteric pathogen, commonly associated with diarrhea, abdominal pain and in some cases with bacteriemia. This genus is widely distributed, with fteen species identi ed to date, of which the most common is Arcobacter butzleri. Arcobacter spp. has been isolated from environmental, animal, food and human samples, but poultry is considered its main reservoir. The extended use of...
Bacteriocinogenic activity of Enterococcus faecalis strains from chourico, trad...
Laukova, Adrea; Fraqueza, Maria João; Strompfova, Viola; Simonova, Monika Pogany; Elias, Miguel; Barreto, AntónioEnterococcus faecalis isolates from chourico (traditional Portugal fermented sausage) were studied here with the main impact on bacteriocin production. In bacteriocin-producing strains phenotypic antibiotic profile was tested to check if they are sensitive or resistant. Lactic acid production ranged from 0.581 mmol/L up to 0.783 mmo/L. Enterococci grew sufficiently in the medium with 1% concentration of oxgall/...
Avaliação do prazo de vida útil da salsicha fresca
Ferreira, Marília C.; Fraqueza, Maria João; Barreto, António S.Artigo Publicado na Revista Portuguesa de Ciências Veterinárias ; A legislação sobre a utilização de aditivos, actualmente em vigor, permite a adição de conservantes no fabrico de alguns produtos de salsicharia fresca, não contemplando, no entanto, a salsicha fresca. Assim, neste estudo, pretendeu-se mostrar que a inclusão de sulfito de sódio na massa de salsicha fresca, não alterando as suas características o...
| Financiadores do RCAAP | |||||||
|
|
|
|
|
|
||