Browsing by Author "Pinheiro, Rita"
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- Effect of addition of a starter cultures on physicochemical and sensory properties of “alheira”, a smoked sausage-like productPublication . Barros, Diana; Sobrosa, Cristina; Pinheiro, Rita; Fonseca, Susana; Vaz-Velho, ManuelaIntroduction: “Alheira” is a traditional Portuguese smoked sausage-like product that can be manufactured with different types of meat and bread. Biopreservation of foods has gained special prominence due to the possibility of naturally controlling the growth of pathogenic and spoilage microorganisms, with a growing interest in the use of lactic acid bacteria (LAB) and their bacteriocins. Objectives: To ascertain the effect of adding fresh and dried starter LAB cultures (Lactobacillus plantarum ST153Ch) on the physicochemical and sensory characteristics of “Alheira”. Methods: All samples were produced at the industrial level. Sampling for analytical procedures was performed at 0, 15, 30, 45, 60, 75 and 90 days of storage at 4 C. Physicochemical characteristics (moisture content, pH, water activity (aw), instrumental hardness and adhesiveness, instrumental colour (L*, a*, b*)) and sensory evaluation, performed by 9 panellists regarding visual appearance, odour, texture and taste (11 attributes), were evaluated along the storage at 4 C. Results: Significant differences (p<0.05) were observed in all samples regarding moisture content, pH, aw, instrumental hardness, adhesiveness and in colour parameters, during the storage period. Conclusions: No significant differences in both inoculated “Alheira” samples compared to the control assay were found in sensory analysis until day 90, meaning that L. plantarum ST153Ch starter culture, fresh or dried, could be applied successfully until at least until day 75.
- Hydrocolloids effect on coating batter and on organoleptic properties of rissol regenerated in oven and comparison with deep-frying processPublication . Sousa, Ana; Velho, Manuela; Alves, Manuel; Pinheiro, RitaIntroduction: Consumers' preference for lower fat products continues to increase and there is a significant pressure on industry to reduce the use of frying processes. Objetives: Evaluate the effect of hydrocolloids on the Rissol coating, avoiding the pre-frying or frying processes. It’s also intended to compare physicochemical characteristics of the Rissol obtained, using oven regeneration process and traditional deep-frying, and consumer's acceptability of oven regenerated Rissol. Methods: Hydrocolloids such as carboxymethylcellulose, hydroxypropylmethylcellulose, methylcellulose, xanthan, karaya and locust bean gums, were used alone in the coating system at concentrations of 0.5% and 1.5%(w/w), as well as the synergies established between pairs of gums to a final concentration of 1%(w/w). Rissol was regenerated in the oven (200°C, 18 minutes) and instrumental texture, colour, moisture and organoleptic properties (quantitative descriptive analysis) were measured. The contents in protein, carbohydrates, total fat, fibre, sodium chloride and moisture and consumer’s acceptability in Rissol with 0.5%(w/w) of carboxymethylcellulose were determined, to compare deep-frying and oven cooking processes. Results: The addition of 0.5%(w/w) of any of hydrocolloids studied to the coating system offers better prospects to produce an oven product without pre-frying. The formulations with 1.5%(w/w) of hydrocolloid showed a poorer appearance with cracks and lumps. Conclusion: The use of carboxymethylcellulose in coating batter could be an alternative to obtain a product with reduced total fat and with positive consumer acceptability results (with oven regeneration).