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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...
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...
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