Browsing by Author "Vaz-Velho, Manuela"
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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.
- Sensory evaluation of meat from entire male pigs raised with different feeding and housing conditionsPublication . Pinto, Ricardo; Reis, Núria; Barbosa, Carla; Vaz-Velho, ManuelaIntroduction: Boar taint is an off-odour/off-flavour found in meat from entire male pigs due to two main compounds: androstenone and skatole. The incidence of boar taint is of concern when considering the use of entire males for pork meat production. Objectives: This study aims at evaluating sensory characteristics of meat from entire male pigs raised under specific conditions in order to reduce or eliminate the boar taint. Methods: Belly meat from entire male pigs raised under six different conditions (normal housing versus improved housing) and feeding with different levels of added inulin (0%, 3% and 6%) was analysed. A Quantitative Descriptive Analysis (QDA®) methodology was applied to samples, previously cooked and presented in closed jars, and the panel, composed by 10 trained panellists, was asked to assess odour and flavour of skatole and androstenone, texture and sweet flavour. Results: Significant differences (p<0.05) were found between samples concerning skatole and androstenone odour and flavour, and texture compared to control samples. Conclusions: As expected, the boar taint was stronger in samples where no addition of inulin and no improved conditions were applied. It can be concluded that the inulin addition into pig feed have positive effects when conjugated with better housing conditions.