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Chemical and thermal characterization of a portuguese traditional fermented meat sausage

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dc.contributor.authorFonte, Marta
dc.contributor.authorPereira, Ermelinda
dc.contributor.authorPereira, Etelvina
dc.contributor.authorTeixeira, Alfredo
dc.contributor.authorRamalhosa, Elsa
dc.date.accessioned2013-08-26T10:47:23Z
dc.date.available2013-08-26T10:47:23Z
dc.date.issued2012
dc.description.abstractIn 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.por
dc.identifier.citationFonte, Marta; Pereira, Ermelinda; Pereira, Etelvina; Teixeira, Alfredo; Ramalhosa, Elsa (2012). Chemical and thermal characterization of a portuguese traditional fermented meat sausage. In The First North and East European Congress on Food NEEFood- 2012. St. Petersburg, Russiapor
dc.identifier.urihttp://hdl.handle.net/10198/8618
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherRUSFoST and St. Petersburg State Institute of Technology (Technical University)por
dc.subjectFermented meat sausagepor
dc.subjectChemical characterizationpor
dc.subjectThermal characterizationpor
dc.titleChemical and thermal characterization of a portuguese traditional fermented meat sausagepor
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceSt. Petersburg (Rússia)por
oaire.citation.endPage79por
oaire.citation.startPage78por
oaire.citation.titleThe First North and East European Congress on Food – NEEFood – 2012por
person.familyNamePereira
person.familyNameTeixeira
person.familyNameRamalhosa
person.givenNameErmelinda
person.givenNameAlfredo
person.givenNameElsa
person.identifier958487
person.identifier.ciencia-id3916-218E-1629
person.identifier.ciencia-id2A1A-FF0C-185B
person.identifier.ciencia-id1A1D-FC05-A05D
person.identifier.orcid0000-0002-9431-5059
person.identifier.orcid0000-0003-4607-4796
person.identifier.orcid0000-0003-2503-9705
person.identifier.ridG-4118-2011
person.identifier.scopus-author-id35222107200
person.identifier.scopus-author-id56195849200
person.identifier.scopus-author-id6602978189
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor
relation.isAuthorOfPublication9d6b3744-286d-42bc-b363-533450bdb07c
relation.isAuthorOfPublication27cc89a2-6661-4d8d-a727-21109c04a74e
relation.isAuthorOfPublicationd74be6c0-1703-4f77-bd81-e289ec981ee3
relation.isAuthorOfPublication.latestForDiscovery27cc89a2-6661-4d8d-a727-21109c04a74e

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