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Title: Development of a long-life vacuum-packaged ready-to-eat meat product based on a traditional Portuguese seasoned meat
Authors: Laranjo, Marta
Gomes, A.
Potes, M.E.
Fernandes, M.J.
Fraqueza, M.J.
Elias, M.
Keywords: Butylated hydroxytoluene
fried pork seasoned meat
lipid oxidation
microbiological quality
sensory evaluation
Issue Date: Apr-2016
Citation: Laranjo, M., Gomes, A., Potes, M.E, Fernandes, M.J., Fraqueza, M.J., Elias, M. - 2016 - Development of a long-life vacuum-packaged ready-to-eat meat product based on a traditional Portuguese seasoned meat. International Journal of Food Science and Technology 51 : 1150 - 1158
Abstract: Carne do alguidar is a Portuguese traditional pork fried meat, usually manufactured for self-consumption purposes. This study developed a ready-to-eat (RTE) meat product, to meet today's consumers’ convenience, manufactured at the industrial scale evaluating its quality and shelf-life, assessing the effect of vacuum packaging and the use of an antioxidant (50 ppm BHT) to enhance oxidative stability. Physicochemical and microbiological parameters were assessed and a sensory analysis was performed. Interestingly, no significant differences were recorded between control (non-BHT) and antioxidant (BHT) samples. Microbiological counts remained at low levels throughout the storage period, ensuring the product’s required microbiological quality. At later storage stages, higher values of thiobarbituric acid reactive substances arose and off flavours and aromas were perceived. Still, overall appreciation was not affected until 12 months storage and a significant depreciation was perceived only after 15 months. Fibrousness and rising of off flavours were negatively correlated with overall appreciation.
Type: article
Appears in Collections:MED - Publicações - Artigos em Revistas Internacionais Com Arbitragem Científica

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