Browsing by Author "Fonte, Marta"
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- Chemical and thermal characterization of a portuguese traditional fermented meat sausagePublication . Fonte, Marta; Pereira, Ermelinda; Pereira, Etelvina; Teixeira, Alfredo; Ramalhosa, ElsaIn the North of Portugal several traditional fermented meat products are produced. One of these is the alheira that is a smoked sausage, made from the meat of pig, regional wheat bread and olive oil, seasoned with salt, garlic and paprika. This product must be subjected to a thermal process before consumption in order to garantee its safety and reducing the occurrence of foodborne diseases. The aim of the present work was to characterize this product in relation to the chemical composition and thermal behaviour. Alheiras were bought to local producers. pH, water activity, fat and protein contents were determined. In order to obtain the heating curves, alheiras were roasted at different temperatures, ranging from 120 to 240 ºC, in a forced convection oven. The center temperature, as well as the temperature of the sourrounding medium, were monitored along the heating. Alheiras presented a pH value of 6.07±0.26, a water activity of 0.92±0.01, a fat content of 6.60±0.68% and a protein content of 9.78±0.92. After a certain period of time, the temperature at the center of the product remained almost constant, around 100 ºC, eventhough higher temperatures of heating were used. At 240 ºC the heating process was around three times faster than at 120 ºC. For reaching 100 ºC, 13.0±0.5 min were necessary at 240 ºC instead 42.5±2.5 min at 120 ºC.
- Chemical and thermal characterization of a portuguese traditional fermented meat sausagePublication . Fonte, Marta; Pereira, Ermelinda; Pereira, Etelvina; Teixeira, Alfredo; Ramalhosa, ElsaIn the North of Portugal several traditional fermented meat products are produced. One of these is the alheira that is a smoked sausage, made from the meat of pig, regional wheat bread and olive oil, seasoned with salt, garlic and paprika. This product must be subjected to a thermal process before consumption in order to garantee its safety and reducing the occurrence of foodborne diseases. The aim of the present work was to characterize this product in relation to the chemical composition and thermal behaviour. Alheiras were bought to local producers. pH, water activity, fat and protein contents were determined. In order to obtain the heating curves, alheiras were roasted at different temperatures, ranging from 120 to 240 ºC, in a forced convection oven. The center temperature, as well as the temperature of the sourrounding medium, were monitored along the heating. Alheiras presented a pH value of 6.07±0.26, a water activity of 0.92±0.01, a fat content of 6.60±0.68% and a protein content of 9.78±0.92. After a certain period of time, the temperature at the center of the product remained almost constant, around 100ºC, eventhough higher temperatures of heating were used. At 240 ºC the heating process was around three times faster than at 120ºC. For reaching 100 ºC, 13.0±0.5 min were necessary at 240 ºC instead 42.5±2.5 min at 120ºC.
- Efeito do tratamento térmico no perfil de ácidos gordos de alheiras do Nordeste TransmontanoPublication . Pereira, Ermelinda; Fonte, Marta; Pereira, Etelvina; Teixeira, Alfredo; Ramalhosa, ElsaEste trabalho pretendeu estudar o efeito do tratamento térmico no perfil lipídico de alheiras provenientes de um produtor artesanal do nordeste transmontano. Para o efeito, procedeu-se à caracterização físico-química das alheiras antes e após tratamento térmico, num forno com convecção a 220 ºC. Nas alheiras não sujeitas ao tratamento térmico os ácidos gordos monoinsaturados (MUFA) (% em peso fresco) foram os predominantes (3,20±0,31%), seguidos dos saturados (SFA) (2,02±0,30%) e dos polinsaturados (PUFA) (0,97±0,14%). Padrão semelhante foi observado nas alheiras sujeitas a tratamento térmico: MUFA 4,99±0,89, SFA 2,63±0,51 e PUFA 1,44±0,28% em peso fresco. Relativamente aos ácidos gordos individuais, foram detetados os seguintes: Saturados: C4, C8, C10 (apenas nas alheiras não sujeitas a tratamento térmico), C12, C14, C16 e C18; Monoinsaturados: C16:1, C18:1; e Polinsaturados: C18:2 e C18:3. Destes, o C18:1 foi o predominante, devido a ser o ácido gordo mais abundante na carne de porco e no azeite, usado na preparação das alheiras. Em relação ao efeito do tratamento térmico, este não conduziu a uma oxidação significativa da gordura.