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Salsicharia tradicional da zona do Pinhal : caracterização e melhoramento da tecnologia de fabrico dos Maranhos
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Resumo(s)
Este trabalho visou caracterizar a tecnologia tradicional de fabrico dos Maranhos, determinar as suas características físico-químicas, microbiológicas e organolépticas, identificar os factores que limitam a sua conservação e que dificultam a sua distribuição, antecipar os potenciais perigos que possam advir do seu consumo e, experimentar alterações tecnológicas capazes de melhorar e adequar o produto às exigências do mercado actual. Idealizaram-se e experimentaram-se alterações tecnológicas assentes na conjugação de diferentes barreiras físico-químicas, testando-se a acção de diferentes combinações dos aditivos nitrito de sódio (E250), ácido ascórbico (E300), sorbato de potássio (E202) e metabissulfito de sódio (E223) em Maranhos processados termicamente, embalados a vácuo e conservados a 4 ºC, recorrendo a ensaios de validade com controlo periódico dos parâmetros físico-químicos, microbiológicos e sensoriais, estabelecidos de acordo com a sua relevância para a qualidade do produto. No Lote 2 e também no Lote 4 foi possível alargar a validade do produto já cozinhado para 3 semanas, cumprindo desta forma com as exigências da moderna distribuição e melhorando inclusivamente conforme foi perceptível pela avaliação do painel de provadores, algumas das suas características organolépticas.
ABSTRACT - Traditional meat products from “Pinhal” zone : characterization and technological improvement of “Maranhos” manufacturing process - The aim of this work was to characterize the traditional manufacturing process of “Maranhos” and determinate its physical-chemical, microbiological and sensorial attributes, identify the factors that compromises its shelf-life and commercial distribution, anticipate potentials hazards due to its consumption and experiment technological changes in order to improve and add value to the product according to the present market requirements. Technological changes based on the combined action of some different physical-chemical hurdles were idealized and experimented. The impact of some different combinations of food additives, sodium nitrite (E250), ascorbic acid (E300), potassium sorbate (E202) and sodium metabisulphite (E223) were evaluated by shelf-life trials, based on regular control of some previous established physical-chemical, microbiological and sensorial attributes considered relevant to the quality of refrigerated (4ºC) vacuum packaged cooked “Maranhos”. An extension of 3 weeks at shelf-life of this cooked meat product was attained in batch 2 and also in batch 4, according to the requests of modern commercial distribution, improving also some of the product sensory attributes has it was revealed by the sensory analysis expertise’s.
ABSTRACT - Traditional meat products from “Pinhal” zone : characterization and technological improvement of “Maranhos” manufacturing process - The aim of this work was to characterize the traditional manufacturing process of “Maranhos” and determinate its physical-chemical, microbiological and sensorial attributes, identify the factors that compromises its shelf-life and commercial distribution, anticipate potentials hazards due to its consumption and experiment technological changes in order to improve and add value to the product according to the present market requirements. Technological changes based on the combined action of some different physical-chemical hurdles were idealized and experimented. The impact of some different combinations of food additives, sodium nitrite (E250), ascorbic acid (E300), potassium sorbate (E202) and sodium metabisulphite (E223) were evaluated by shelf-life trials, based on regular control of some previous established physical-chemical, microbiological and sensorial attributes considered relevant to the quality of refrigerated (4ºC) vacuum packaged cooked “Maranhos”. An extension of 3 weeks at shelf-life of this cooked meat product was attained in batch 2 and also in batch 4, according to the requests of modern commercial distribution, improving also some of the product sensory attributes has it was revealed by the sensory analysis expertise’s.
Descrição
Tese de Doutoramento em Ciência e Tecnologia Animal
Palavras-chave
Produtos tradicionais Produtos cárneos Tecnologia de Barreiras Cocção Aditivos alimentares REPFEDs Delicatessens Meat products Hurdle technology Cooking Food additives
Contexto Educativo
Citação
Salavessa, J.J.S.M. (2009). Salsicharia tradicional da zona do Pinhal : caracterização e melhoramento da tecnologia de fabrico dos Maranhos. Tese de Doutoramento. Universidade Técnica de Lisboa, Faculdade de Medicina Veterinária, Lisboa.
Editora
Universidade Técnica de Lisboa. Faculdade de Medicina Veterinária