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Composición de los aditivos en embutido fermentado portugués (chouriço) después del secado

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dc.contributor.authorPires, Preciosa
dc.contributor.authorAraújo, José Pedro
dc.contributor.authorBarros, M. Teresa
dc.contributor.authorFernandes, E.
dc.contributor.authorCerqueira, Joaquim
dc.contributor.authorCadavez, Vasco
dc.contributor.authorGonzales-Barron, Ursula
dc.contributor.authorDias, Teresa
dc.date.accessioned2018-02-22T14:57:43Z
dc.date.available2018-02-22T14:57:43Z
dc.date.issued2015
dc.description.abstractChouriço is a Portuguese dry-fermented sausage, which is much appreciated among consumers and highly consumed due to its organoleptic characteristics. Hence, the objective of this study was to investigate the food additive composition in dry products and comparison with the values in UE Regulation. The maximum limits allowed, according to Reg (EU) 1129/2011, are met for nitrite in both factories, with values well below the limit of 150 mg/kg (between 0,42-8,01 mg/kg). For nitrate salts the values are below the maximum limit in one production (between 10,1-22,6 mg/kg) but above the maximum level (> 150mg/kg) in another production (above 164,5 mg/kg). Regarding phosphates, both factories have their products not meeting the EU Reg (> 500 mg / kg). The chouriço is a meat product that can be consumed raw. To this product are added additives which act as antioxidants, in the case of nitrite, and as preventive or inhibitors of microbial growth. The concentrations of these salts have to be controlled, but its positive effects are superimposed on the possibility of problems originated with growth of microorganisms.pt_PT
dc.description.sponsorshipEsta investigación se realizó dentro del proyecto PTDC/AGRTEC/3107/2012, financiado por la Fundación Portuguesa de Ciencia y Tecnología (FCT)/Fondos Europeos de Desarrollo Regional (FEDER).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPires, Preciosa; Araújo, J.P.; Barros, M.; Fernandes, E.; Cerqueira, J.; Cadavez, Vasco; Gonzales-Barron, Ursula A.; Dias, Teresa (2015). Composición de los aditivos en embutido fermentado portugués (chouriço) después del secado. In XV Jornadas sobre Producción Animal. AIDA. Zaragoza. Vol. II, p. 636-638 . ISBN 978-84-606-7971-4pt_PT
dc.identifier.isbn978-84-606-7971-4
dc.identifier.urihttp://hdl.handle.net/10198/15943
dc.language.isospapt_PT
dc.peerreviewedyespt_PT
dc.publisherAssociación Interprofessional para el desarollo Agrariopt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectChouriçopt_PT
dc.subjectFood additivespt_PT
dc.subjectMeat productspt_PT
dc.titleComposición de los aditivos en embutido fermentado portugués (chouriço) después del secadopt_PT
dc.title.alternativeFood additives composition of a Portuguese traditional fermented sausage (chouriço) after dryingpt_PT
dc.typeconference paper
dspace.entity.typePublication
oaire.awardNumberPTDC/AGR-TEC/3107/2012
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/COMPETE/PTDC%2FAGR-TEC%2F3107%2F2012/PT
oaire.citation.conferencePlaceZaragoza, Spain. (18-19 May 2015)pt_PT
oaire.citation.endPage638pt_PT
oaire.citation.startPage636pt_PT
oaire.citation.titleXV Jornadas sobre Producción Animal. AIDApt_PT
oaire.citation.volumeXVI Jornadas sobre Producción Animal Tomo IIpt_PT
oaire.fundingStreamCOMPETE
person.familyNameCadavez
person.familyNameGonzales-Barron
person.familyNameDias
person.givenNameVasco
person.givenNameUrsula
person.givenNameTeresa
person.identifierR-000-HDG
person.identifier142703
person.identifier.ciencia-id441B-01AB-A12E
person.identifier.ciencia-id0813-C319-B62A
person.identifier.orcid0000-0002-3077-7414
person.identifier.orcid0000-0002-8462-9775
person.identifier.orcid0000-0002-9419-9561
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id9039121900
person.identifier.scopus-author-id9435483700
person.identifier.scopus-author-id56830642600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication57b410e9-f6b7-42ff-ab3d-b526278715eb
relation.isAuthorOfPublication17c6b98f-4fb5-41d3-839a-6f77ec70021a
relation.isAuthorOfPublication87c9cae0-314d-4622-ba85-4d3ec5726606
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