A5041373363- Meat and Animal Product Quality
- Animal Nutrition and Physiology
- Ruminant Nutrition and Digestive Physiology
- Listeria monocytogenes in Food Safety
- Food Safety and Hygiene
- Agriculture Sustainability and Environmental Impact
- Identification and Quantification in Food
- Sensory Analysis and Statistical Methods
- Probiotics and Fermented Foods
- Microbial Inactivation Methods
- Biochemical Analysis and Sensing Techniques
- Plant and fungal interactions
- Fermentation and Sensory Analysis
- Antioxidant Activity and Oxidative Stress
- Mycotoxins in Agriculture and Food
- Protein Hydrolysis and Bioactive Peptides
- Plant Taxonomy and Phylogenetics
- Botanical Research and Chemistry
- Advanced Chemical Sensor Technologies
- Botany and Plant Ecology Studies
- Proteins in Food Systems
University of Lisbon
2007-2025
The increasing demand for sustainable meat alternatives has driven research into edible insects as a protein source. This study developed and characterized hybrid hams using pork with 10% of Tenebrio molitor, Alphitobius diaperinus, or 5% A. diaperinus plus T. molitor powders. were analyzed color, texture, nutritional composition, amino acid profile, antioxidant activity, consumer acceptance. Results indicated that adding insect powder led to darker color in hams. content increased, reaching...
Summary The aim of this study was to assess the nutritional effect tomato pomace, in combination with two distinct fat sources (lard or soya bean oil), on longissimus lumborum muscle, subcutaneous and liver young pigs. Forty male pigs 4 weeks old were randomly assigned four dietary treatments using fibre (wheat bran 5.0% pomace) a 2 × factorial design for 5‐week trial. Tomato pomace did not improve colour, fatty acid profile, cholesterol content lipid oxidation, nor it yield detectable...
Abstract M orcela de A rroz ( MA ) is a popular cooked blood and rice sausage produced in the onchique region, south of P ortugal, whose characteristics are not well known no data available about its sensory characteristics. The aim this study was to build up terminology develop quantitative descriptive analysis for from region comparison with other sausages, order improve description. Practical Applications This provides necessary lexicon be used ), particularly discriminate origin product....
Condensed tannins (CT) from grape seeds (Vitis vinifera L.) were added to complex the protein fraction of Lupinus angustifolius seeds. Three CT/protein ratios used: 96 mg/g (T1), 180 (T2) and 0 (T0). The CP losses in rumen assessed by nylon-bag technique intestinal digestibility (CPID) was estimated using an vitro assay applying a three-step procedure: samples subject degradation (in situ, 16 h) remaining residues digestive enzymes abomasum pancreas vitro. A positive effect (p < 0.05) level...
Abstract Morcela de Arroz (MA) is a ready‐to‐eat blood and rice cooked sausage produced with pork, blood, rice, seasonings, stuffed in natural casing above 90 °C/30 min. It commercialized whole, not packed, restricted shelf life (1 wk/0 to 5 °C). The objective of this work was establish sliced MA considering both the behavior L. monocytogenes through microbiological challenge test (MCT) consumer acceptability stored: vacuum packed (VP), modified atmosphere (MAP: 80% CO 2 /20% N ), aerobic...
Morcela de Arroz (MA) is a popular cooked blood and rice sausage produced following empirical procedures in the Monchique region, south of Portugal. Presenting high pH (about 6.5) water activity (around 0.97), it commercialized without preservatives, unpacked with restricted commercialization period (1 week at 0C–5C). The aim this study was (i) to assess adequacy unsteady-state heat transfer equations (USHTE) using Heisler charts predict temperature centre product time needed attain for...
Dry matter degradability (DMD) parameters (a, b and c in the Ørskov McDonald model) are usually determined by nylon bag technique. The aim of this study was to estimate DMD ruminant mixed diets, which general unavailable, through multiple linear regressions on their chemical composition (ash, crude protein, neutral detergent fibre (NDF), acid (ADF) lignin (ADL)). were based data from 77 feeds.The prediction model for a reduced simple regression NDF (adjusted R(2) = 0.727, F test P < 0.001)....
Microbial flora of portuguese chouriço (Alentejano (A) and Ribatejano (R)) with abnormal sensorial characteristics along shelf life was studied. Mesophilic anaerobic bacteria, enterococci, mesophilic sporeformers, coliforms, coagulase-positive staphylococci, sulphite reducing clostridia, Clostridium perfringens, moulds yeasts were the most representative in both types chouriço.
Abstract Resumen Resumo According to the EC legislation, benzoates, sorbates and esters of p-hydroxy-benzoic acid (parabens) may only be used in surface treatments dry sausages casings. However, there is no reference about these preservatives residual values product when applied as treatments. Three preservatives, sodium benzoate (SB), potassium sorbate (PS) methyl p-hydroxybenzoate (MHB), were at 2.5% (w/v), seven different combinations, treatment two types Portuguese smoked [Alentejano (A)...