Please use this identifier to cite or link to this item: http://hdl.handle.net/10174/20267

Title: ADDITION OF VINEGAR TO EXTEND THE SHELF-LIFE OF CABEÇA DE XARA
Authors: Laranjo, Marta
Potes, M.E.
Véstia, Joana
Gomes, Ana
Fraqueza, Maria J.
Elias, Miguel
Keywords: ready-to-eat food
galantine
biogenic amines
sensory evaluation
Issue Date: 2016
Publisher: Instituto Politécnico de Portalegre
Abstract: Cabeça de xara is a ready-to-eat meat product, whose production is very characteristic in Alentejo, a particular region of Portugal. It is a galantine usually moulded into parallelepiped shape made with various meats obtained from the Alentejano pig breed reared in the same region, namely deboned pork heads, tongue and connective tissue to which a number of condiments like salt, parsley, wine and pepper, are added. This work intended to test the feasibility of adding vinegar in order to increase the shelf-life of cabeça de xara, by reducing the contaminating microbiota responsible for spoilage, as well as controlling the pathogen Listeria monocytogenes. Three independent batches were produced and proximate composition, pH, aw, microbiological parameters and biogenic amines content evaluated. A sensory analysis was also performed throughout the storage period. No significant differences between control and vinegar samples was found regarding the proximate composition of cabeça de xara. As expected, pH is lower in the vinegar samples, however no differences in aw were observed between the two treatments. L. monocytogenes was present from the first month on only in one batch in the control treatment. However, it is inhibited by the addition of vinegar until the third month of storage, where L. monocytogenes is present but below the limit established in the 2073/2005 regulation. The presence of vinegar significantly decreased the content in biogenic amines, particularly cadaverine, putrescine and tyramine, throughout the storage period. Concerning sensory evaluation, no vinegar taste was reported by the panellists in a depreciating way.
URI: http://hdl.handle.net/10174/20267
Type: article
Appears in Collections:ICAAM - Artigos em Livros de Actas/Proceedings

Files in This Item:

File Description SizeFormat
Abstract_PO-1409.pdf83.17 kBAdobe PDFView/Open
FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpaceOrkut
Formato BibTex mendeley Endnote Logotipo do DeGóis 

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

 

Dspace Dspace
DSpace Software, version 1.6.2 Copyright © 2002-2008 MIT and Hewlett-Packard - Feedback
UEvora B-On Curriculum DeGois