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Title: Effet du génotype et de la teneur en sel sur la qualité des saucisses traditionnelles portugaises
Other Titles: Effect of genotype on the quality of traditional Portuguese sausages with low salt content
Authors: Laranjo, Marta
Potes, Maria Eduarda
Véstia, Joana
Rodrigues, Sara
Agulheiro-Santos, Ana Cristina
Charneca, Rui
Elias, Miguel
Keywords: low-salt sausages
microbiological safety
biogenic amines
sensory quality
Issue Date: Feb-2019
Publisher: IFIP
Citation: Marta Laranjo, Maria Eduarda Potes, Joana Véstia, Sara Rodrigues, Ana Cristina Agulheiro-Santos, Rui Charneca, Miguel Elias. (2019). Effet du génotype et de la teneur en sel sur la qualité des saucisses traditionnelles portugaises. Journées Recherche Porcine, 51, 241-242.
Abstract: The Portuguese swine breeds Alentejano (Al) and Bísaro (Bi) are traditionally bred in extensive systems. Al is a fat pig breed related to the Iberian pig breed, from the group of Mediterranean pigs, while Bi belongs to the group of Celtic pigs. In the framework of the European TREASURE project, traditional low-salt Portuguese meat products (2% NaCl) were produced in a local production unit using different genotypes of pigs: Al, Bi and hybrid genotypes BiAl and AlBi. The main objective of the work was to evaluate differences in product quality between genotypes, while trying to reduce the salt content without compromising the safety or acceptability of the products by consumers. Three independent batches were produced, and two sausages per batch were analysed. Quality of products was assessed by physico-chemical (pH, water activity, and lipid content), microbiological and sensory parameters. Significant differences in product composition were observed between genotypes. Products from Bi and BiAl pigs had a higher total lipid content (P < 0.001). Furthermore, pH was lower, while water activity (aW) was higher in low salt products (P < 0.05). The total content of biogenic amines was higher (P < 0.05) in Al products than in other products, mainly because of higher amounts of putrescine and cadaverine. The instrumental and sensory analyses show that reduction of the salt content did not decrease the quality or acceptability of the sausages.
Type: article
Appears in Collections:MVT - Artigos em Livros de Actas/Proceedings
FIT - Artigos em Livros de Actas/Proceedings
MED - Artigos em Livros de Actas/Proceedings

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