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Chemical, physicochemical and sensorial characterization of nitrite-free dry-cured bísaro shoulders

2022Artigo científico Acesso aberto
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dc.contributor.authorLeite, Ana
dc.contributor.authorVasconcelos, Lia
dc.contributor.authorFerreira, Iasmin da Silva
dc.contributor.authorSarmiento-García, Ainhoa
dc.contributor.authorDomínguez, Rubén
dc.contributor.authorSantos, Eva María
dc.contributor.authorCampagnol, Paulo C.B.
dc.contributor.authorRodrigues, Sandra
dc.contributor.authorLorenzo, José M.
dc.contributor.authorTeixeira, Alfredo
dc.date.accessioned2023-02-16T14:47:43Z
dc.date.available2023-02-16T14:47:43Z
dc.date.issued2022
dc.description.abstractThe 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 demandpt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2020). GAIN (Axencia Galega de Innovación) for supporting this article (grant number IN607A2019/01) and to Laboratory of Carcass and Meat Quality of Agriculture School of Polytechnic Institute of Bragança ‘Cantinho do Alfredo’. Grants of A.L., I.F. and L.V. are due to NORTE-01-0247-FEDER-072234. The authors (R.D., E.M.S., P.C.B.C., S.R., J.M.L. and A.T.) are members of the Healthy Meat network, funded by CYTED (ref: 119RT0568). This study is a part of a project between a research center (Carcass and Meat Quality and Technology Laboratory of Agrarian School of Bragança), two breeder associations (ANCRAS—Serrana Goat National Association of Breed Producers and ACOB—Bragançana Sheep National Association of Breed Producers) and a meat manufacturing industry (Bísaro Salsicharia Tradicional®) to developed and add value of animals reared in the extensive system and creating new processed meat products.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLeite, Ana; Vasconcelos, Lia Inês Machado; Ferreira, Iasmin; Sarmiento-García, Ainhoa; Domínguez, Rubén; Santos, Eva María; Campagnol, Paulo C.B.; Rodrigues, Sandra; Lorenzo, José M.; Teixeira, Alfredo (2022). Chemical, physicochemical and sensorial characterization of nitrite-free dry-cured bísaro shoulders. Foods. eISSN 2304-8158. 11:19, p. 1-15pt_PT
dc.identifier.doi10.3390/foods11193079pt_PT
dc.identifier.eissn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/27003
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPI
dc.relationLA/P/0007/2020pt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBísaro breedpt_PT
dc.subjectMeat productspt_PT
dc.subjectFatty acidspt_PT
dc.subjectMeat qualitypt_PT
dc.subjectNitrite-free productpt_PT
dc.subjectPanelistspt_PT
dc.titleChemical, physicochemical and sensorial characterization of nitrite-free dry-cured bísaro shoulderspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUIDB/00690/2020
oaire.awardNumberUIDP/00690/2020
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.citation.issue19pt_PT
oaire.citation.startPage3079pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume11pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
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person.familyNameVasconcelos
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person.familyNameRodrigues
person.familyNameTeixeira
person.givenNameAna
person.givenNameLia
person.givenNameIasmin da Silva
person.givenNameSandra S.Q.
person.givenNameAlfredo
person.identifier2638674
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person.identifier.orcid0009-0003-1035-5622
person.identifier.orcid0000-0003-0162-7182
person.identifier.orcid0000-0003-3301-1729
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person.identifier.ridC-6486-2008
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person.identifier.scopus-author-id57224659068
person.identifier.scopus-author-id14048942500
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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