A carregar...
29 resultados
Resultados da pesquisa
A mostrar 1 - 10 de 29
- Alheiras with animal fat replacement: application of a gelled emulsion based on hemp oil (Cannabis sativa L.) and buckwheatPublication . Botella-Martinez, Carmen; Fernandez-Lopez, Juana; Ferreira, Iasmin da Silva; Leite, Ana; Vasconcelos, Lia; Dominguez, Rubén; Perez-Alvarez, José Angel; Teixeira, Alfredo; Viuda-Martos, ManuelA gelled emulsion elaborated using hemp seed oil and buckwheat flour was utilized as pork backfat substitute in a typical Portuguese meat product named Alheira. Three different formulations were prepared: Alheiras control (AC) with a fat content of 13%, alheiras where the 25% pork backfat was substituted with a hemp seed oil-GE (AH25), and alheiras where the 50% pork backfat was substituted with a hemp seed oil-GE (AH50). The chemical composition as well as the physicochemical properties and lipid stability of different samples were assessed. Reformulated samples showed similar protein, moisture, and fat content (p < 0.05) that AC. However, AH25 and AH50 had a higher amount of linoleic acid (16.29 and 22.14 g/100 g, respectively) and linolenic acid (1.75 and 3.45 g/100 g, respectively) than AC (12.71 and 0.51 g/100 g). Similarly, AH25 and AH50 showed lower saturated fatty acids (35.28 and 30.37 g/100 g, respectively) than AC (37.37 g/100 g). The substitution of pork backfat for hemp seed oil-GE did not modify significantly the physicochemical properties of samples. On the other hand, the lipid oxidation values increased by 30 and 65% in AH25 and AH50 respectively, in comparison to AC due to the use of polyunsaturated oils, which are highly susceptible to oxidation. This work established that the use of gelled emulsions elaborated using hemp oil and buckwheat flour may be a promising strategy to obtain meat products with a better healthier profile.
- Can the inclusion of different olive oil cakes on diet affect carcass quality of Bísaro?Publication . Leite, Ana; Ferreira, Iasmin da Silva; Vasconcelos, Lia; Domínguez, Rubén; Rodrigues, Sandra; Outor-Monteiro, Divanildo; Pinheiro, Victor; Lorenzo, José M.; Teixeira, AlfredoThe present work aimed to evaluate the potential incorporation of olive by-products olive cake (crude olive cake, exhausted olive cake without and with olive oil and two-phase olive cake) in the diet of Bísaro pigs, a local breed reared in Trás-os-Montes region (northeast of Portugal) and to study its effect on the animal´s growth traits and carcass characteristics. The experiment was carried out on 40 Bísaro pigs selected from animals delivered for slaughter to Bragança-Portugal. Five different treatments with different olive cakes (T1 – basal diet; T2 – 10% crude olive oil; T3 – 10% olive cake two phases, T4 – 10% exhausted olive cake; and T5 – 10% exhausted olive cake + 1% olive oil) were. Body weight, pH (1 and 24 hours after slaughter) and carcass weight were similar in all treatments and no significant differences were observed. No significant differences were found between the treatments for the carcass measurements performed, except for the longissimus dorsi length at seventh rib (P<0.05) varying between 75.9 (T3) and 87.3 (T5) mm and fat depth measured at the last rib (P3 measurement) varying between 91.1 (T5) and 99.2 (T4) (P<0.05). The data provide the definition of a standard carcass for the breed and this ratio of body weight. Results indicate that this oil by-product can be used to feeding Bísaro pigs.
- Chemical, physicochemical and sensorial characterization of nitrite-free dry-cured bísaro shouldersPublication . Leite, Ana; Vasconcelos, Lia; Ferreira, Iasmin da Silva; Sarmiento-García, Ainhoa; Domínguez, Rubén; Santos, Eva María; Campagnol, Paulo C.B.; Rodrigues, Sandra; Lorenzo, José M.; Teixeira, AlfredoThe aim of the current experiment was to characterize and evaluate the effect of the dry-curing process on chemical composition, physicochemical properties, and sensory characteristics of the dry-cured Bísaro shoulders. For this purpose, thirty-eight raw forelegs were used, and no nitrites were added during the dry-curing process. This process increased protein, fat, ash content, and pH, with a decrease in moisture and water activity (p < 0.001). The dry-cured shoulders were darker (L*), less red (a*), and less yellow (b*) than the raw shoulders (p < 0.001), and this may be mainly due to the moisture reduction. The proportion of polyunsaturated fatty acids (PUFA) decreased during processing, whereas the saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) increased (p < 0.001), which could be related with the oxidative degradation. The sensory analysis showed that dry-cured Bísaro shoulders presented similar organoleptic characteristics to other dry-cured meat products. Also, the chemical composition and fatty acid profile of the dry-cured Bísaro shoulder showed results comparable to those of other cured products. This study revealed that it is possible to obtain safer and healthier dry-cured Bísaro shoulder products judging by these characteristics, since nitrites were not added in its preparation. These findings, along with the product’s high sensory attributes similar to more popular products such as ham, would give more advantage for its acceptability and market demand
- Sodium reduction in traditional dry-cured pork belly using glasswort powder (Salicornia herbacea) as a partial NaCl replacerPublication . Ferreira, Iasmin da Silva; Leite, Ana; Vasconcelos, Lia; Rodrigues, Sandra; Mateo, Javier; Munekata, Paulo E.S.; Teixeira, AlfredoSodium chloride (NaCl) is a key ingredient in the processing of traditional dry-cured meat products by improving microbial safety, sensory attributes and technological properties. However, increasing concern about the consumption of sodium and health has been supporting the development of low-sodium meat products. Several strategies to reduce sodium in dry-cured meat product have been tested, although the followed approaches sometimes result in undesirable characteristics concerning flavor, texture and mouthfeel. The use of halophytic plants such as glasswort (Salicornia herbacea) in food matrices has been suggested as a novel strategy to reduce sodium content, due its salty flavor. The main aim of the present study is to produce traditional dry-cured pork bellies from the Bísaro breed using glasswort as a NaCl partial replacer, and compare it with dry-cured bellies salted either with NaCl or a mix of NaCl + KCl. Control bellies (BC) were salted with 100% of NaCl, the second formulation (BK) had 50% of NaCl and 50% of KCl, and the third formulation (BG) had 90% of NaCl and 10% of glasswort powder (GP). After production, the bellies were evaluated for aw, pH, CIELab coordinates, weight loss, proximal composition, TBARS, collagen and chloride contents, fatty acid profile and sensory attributes. The use of BG in dry-cured pork bellies did not affect processing indicators such as weight loss, aw and pH. Concerning CIELab, only the coordinates L* and hue angle from the external surface color of BG were statistically different from BC and BK. As expected, ash and NaCl contents differed from BG to the other two formulations. SFA and indexes AI and TI were lower, whereas the MUFA and h/H ratio were higher in BG than other treatments, leading to a product with a healthier lipid profile. The sensory evaluation revealed differences in appearance, taste and flavor among treatments, but did not indicate any negative effects of BG in the product attributes. This study reinforces the potential of BG as a natural sodium reducer for the production of traditional dry-cured pork bellies
- Can the inclusion of different olive oil cakes on diet affect carcass quality of Bísaro?Publication . Leite, Ana; Ferreira, Iasmin da Silva; Vasconcelos, Lia; Domínguez, Rubén; Rodrigues, Sandra; Outor-Monteiro, Divanildo; Pinheiro, Victor; Lorenzo, José M.; Teixeira, AlfredoThe present work aimed to evaluate the potential incorporation of olive by-products olive cake (crude olive cake, exhausted olive cake without and with olive oil and two-phase olive cake) in the diet of Bísaro pigs, a local breed reared in Trás-os-Montes region (northeast of Portugal) and to study its effect on the animal´s growth traits and carcass characteristics
- Efeitos da substituição de NaCl na qualidade de chouriças de carne de porco BísaroPublication . Ferreira, Iasmin da Silva; Teixeira, Alfredo; Estevinho, Leticia M.; Oliveira, Miguel Meirelles deA reformulação de produtos tradicionais é uma necessidade que abrange as demandas do consumidor atual que busca por produtos de qualidade e saudáveis. A chouriça é um produto tradicional e amplamente consumido em Portugal, na região de Trás-os-Montes a carne mais utilizada para produção da chouriça é da raça Bísaro. O cloreto de sódio interfere nas características organolépticas e físico químicas dos alimentos, por isso é necessário determinar os efeitos causados pela sua redução. O presente trabalho compara as características da chouriça de carne de porco Bísaro quando é substituído parte do NaCl por: 25% de KCl; ou 25% do mix comercial Sub4Salt®; e substituição total do NaCl por 75% de KCl e 25% do mix comercial Sub4Salt®, submetidas a 8 e 16 dias de cura. Foram realizadas análises físico-químicas como pH, aw, cor, composição centesimal e mineral, e microbiológicas como contagem total de aerobios mesofilos, contagem total de bolores e leveduras, contagem de coliformes totais e Escherichia coli, contagem de Staphylococcus aureus e pesquisa de Salmonella spp. Os resultados obtidos foram analisados estatisticamente pelos Softwares JMP® Pro 14.0.0 e PAST v4.02. Dentre as variáveis avaliadas, o tempo de cura foi responsável por diferenças entre o pH, aw, umidade e luminosidade das chouriças, já os níveis de sal afetaram a umidade, onde foi possível observar que a adição do Sub4Salt® resultou em valores maiores e a alteração dos níveis de sal também influenciou na luminosidade das chouriças. A qualidade microbiológica das chouriças não foi afetada pelo tempo de cura ou pelos tratamentos, no entanto foi possível observar a influência da higiene do processamento. Apesar das diferenças, nenhum dos parâmetros esteve em desacordo com estudos prévios nem ultrapassou a legislação europeia para estes produtos. Os níveis de redução do cloreto de sódio obtidos pela substituição de NaCl por KCL e Sub4Salt® e pela mistura KCL e Sub4Salt® foram de 22,7%, 16% e 9%, respectivamente, apesar disso, não foram observadas alterações relativas à qualidade do produto.
- Adding value to endogenous resources: spicy chestnut bits and salty chestnut crackers... Wanna a bite?Publication . Barbosa, Carolina; Gualter, Francisco; Ferreira, Iasmin da Silva; Quintino, Mariah; Andrade, Paula Ariane; Witiak, Roksana; Cabo, Paula; Campos, João C.Portugal is a leading producer of chestnuts, which are deeply rooted in the country's economy, gastronomy, and cultural heritage. To positively impact the chestnut sector's economic value, a co-creation project was initiated to develop chestnut-based food products that can add value and boost consumption. Two products were proposed: spicy chestnut bits and salty chestnut crackers, both of which received positive feedback from market surveys regarding their flavour, shape, and consumption occasion attributes. These products aim to shape the supply to changes in nut consumption, create new ways for chestnut intake, and explore potential synergies with other chestnut-based products.
- Oxidative effects of raw chickpea in reformulated pork patties: level of chickpea, temperature, and use of selected natural antioxidantsPublication . Kasaiyan, Seyedalireza; Ferreira, Iasmin da Silva; Villalobos-Delgado, Luz H.; Rigueiro, Samuel; Caro, Irma; Bermúdez Piedra, Roberto; Mateo, JavierRaw pulses as extenders in meat preparations result in oxidative processes. The oxidative effects of using a raw chickpea paste (CP; 1/2; chickpea/water) in pork patties were evaluated. In a first experiment, patties were prepared with increasing levels of CP (0 to 25%); in a second experiment, patties with CP (25%) and without CP (controls) were kept at 4 & DEG;C or 22 & DEG;C for 18 h before patty production; in a third experiment, chitosan, garlic, and cumin (from 0.5 to 2%) were added in patties with CP (25%) and controls, and their antioxidant effects were evaluated. Patties were analysed for pH, colour, and thiobarbituric acid reactive substances (TBARS) on days 1, 3, and 7 of refrigerated aerobic storage. Discoloration on day 1 and TBARS levels on days 1 to 7 of storage increased with the CP used. Higher batter temperature after mixing did not activate oxidative processes in the CP patties. Garlic showed pro-oxidant effects in controls and no effects in the CP patties. Chitosan and cumin did not reduce CP patties oxidation on the first day of storage, but they controlled oxidation during subsequent storage. More research is needed to prevent oxidation caused by using raw chickpeas in meat preparations.
- Adding value to endogenous resources: spicy chestnut bits and salty chestnut crackers... Wanna a bite?Publication . Barbosa, Carolina; Gualter, Francisco; Ferreira, Iasmin da Silva; Quintino, Mariah; Andrade, Paula Ariane; Witiak, Roksana; Cabo, Paula; Campos, João C.Two new products were created to address the challenge of promoting the nut value chain. The spicy chestnut appetizers involve baking frozen chestnuts with spices to create a warm or room-temperature snack. The salty chestnut flour cookies incorporate chestnuts and spices into a modified recipe for a savoury treat.
- Análise dos efeitos da redução e substituição de NaCl na qualidade físico-química de chouriças de carne de porco bísaroPublication . Ferreira, Iasmin da Silva; Rodrigues, Sandra; Oliveira, Miguel; Pereira, Etelvina; Teixeira, AlfredoO objetivo deste estudo foi verificar o efeito da redução e substituição de NaCl na qualidade físico-química de chouriças de carne. Verificou-se que a referida substuição não alterou as características físico-químicas das chouriças de forma significativa
- «
- 1 (current)
- 2
- 3
- »