A5033411444- Meat and Animal Product Quality
- Food Safety and Hygiene
- Listeria monocytogenes in Food Safety
- Animal Nutrition and Physiology
- Sensory Analysis and Statistical Methods
- Probiotics and Fermented Foods
- Advanced Chemical Sensor Technologies
- Microbial Inactivation Methods
- Fermentation and Sensory Analysis
- Identification and Quantification in Food
- Polyamine Metabolism and Applications
- Essential Oils and Antimicrobial Activity
- Protein Hydrolysis and Bioactive Peptides
- Salmonella and Campylobacter epidemiology
- Biochemical Analysis and Sensing Techniques
- Bee Products Chemical Analysis
- Consumer Attitudes and Food Labeling
- Dye analysis and toxicity
- Agriculture Sustainability and Environmental Impact
- Phytochemicals and Antioxidant Activities
- Food Allergy and Anaphylaxis Research
- Garlic and Onion Studies
- Food Quality and Safety Studies
- Medicinal Plants and Neuroprotection
- Food Supply Chain Traceability
University of Trás-os-Montes and Alto Douro
2016-2025
Association for the Development of Douro Viticulture
2020
Fermentation has long been a basis of food processing, playing critical role in enhancing nutritional value, sensory appeal and functional properties [...]
Use of herbs and spices essential oils (EOs) in meat products may be interesting to food processors due their antimicrobial characteristics. The current study determines the chemical composition selected EOS with potential utilization traditional manufacture vitro effect against borne spoilage microorganisms. EOs studied was variable according composition. Thus, thyme, garlic cinnamon presented best activity however, orange, basil tarragon were considered non inhibitory. Other such as cumin,...
The use of nitrite in meat products has been questioned due to its potential association with colon cancer. This work aimed evaluate the behavior Clostridium sporogenes (used as a surrogate for Cl. botulinum) and Salmonella dry-cured sausage, chouriço, made without nitrate or red wine garlic, study sensory implications through consumer test. survival was determined mainly by reduction water activity (aw), but garlic contributed control during processing. challenge test revealed no effect...
Food safety levels in school food services are an important concern, given that any incident can affect a high number of students. The purpose this research was to evaluate handlers' knowledge and self-reported behaviour as regards the safe handling canteens. study conducted 32 canteens included 124 participants. handlers displayed reasonable level knowledge, particularly regarding personal hygiene cross-contamination, but fared worse other areas. influenced by age, motivation training. A...
Utilization of essential oils (EOs) as antimicrobial agents against foodborne disease has gained importance, for their use natural preservatives. Since potential interactions between EOs and food characteristics may affect properties, the present work studies influence fat, protein, pH, aw additives on effect oregano garlic Salmonella spp. Listeria monocytogenes. Results showed that aw, presence beef extract, sodium lactate nitrates did not effect. In contrast, pork fat had a negative both...
Abstract Chouriço de vinho is made from roughly minced (10 to 30 mm) pork and fat, seasoned with a marinade wine, salt, garlic, other facultative seasonings used according the recipe of each producer. The batter maintained at 4 7 ºC for 24 48 h. It then stuffed into natural thin gut, cold smoked matured low temperature 1 wk. effect garlic in wine‐based starter culture indigenous Lactobacillus sakei on behavior Listeria monocytogenes Salmonella spp. processing chouriço was investigated. (as...
Water activity (aw) is the main hurdle for microbial control in dry-cured sausages. The aw can be influenced by drying or adding electrolytes humectants. Dry-cured meat products are partially dried, which, together with added salt, results safe values. Currently, there a trend to reduce salt products, which compromise preservation process. present work aims evaluate influences of levels (1% 3%) and use omission phosphates wine on sausage, possibility estimating from moisture loss behavior...
Essential oils (EOs) could be utilized as natural agents to improve the safety of meat products. However, high concentration required achieve an antimicrobial effect in foods might incompatible with their sensory acceptance. To avoid this problem, combinations EOs provide effective approach reducing odds rejection. In our study, 13 herbs and spices commonly used seasoning products were assessed for activity against Salmonella spp., Listeria monocytogenes, Escherichia coli Staphylococcus...
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....
Abstract The processing of traditional poultry‐ and pork‐based semidried fermented smoked sausages needs to be modernized improve product quality further extend its shelf life. aim the present study was apply different combinations high pressure (300 600 MPa) time (154 1,800 s) on using an experimental design based response surface methodology. chemical, microbial, sensory characteristics treated with high‐pressure (HPP) were investigated. HPP application resulted in color changes, which...