Repository logo

Browsing by Author "Arede, M."

Now showing 1 - 3 of 3
  • Dry-cured ham packaged under vacuum: nutritional evaluation
    Publication . Arede, M.; Vicente, P.; Sanches-Silva, A.; Ramos, F.; Sanches-Silva, A.; Castilho, M.A.
    Introduction: Dry-cured ham is a charcuterie product very appreciated in European countries such as Portugal, Spain and Italy. This product is generally found in the market as a whole-piece format or sliced in vacuum-packed trays. The aim of this study was to determine the moisture, fat, protein content and individual fatty acids of sliced dry-cured hams commercialized in Portugal and packaged under vacuum.
    2016-06Conference object Restricted access Show more
  • Fatty acids profile of dry-cured ham packaged with a biodegradable active packaging with rosemary (Rosmarinus officinalis L.) extract
    Publication . Vicente, P.; Arede, M.; Castilho, M.C.; Sanches-Silva, A.; Ramos, F.
    Introduction: Lipid oxidation can produce changes in food quality parameters, such as organoleptic properties and nutritional value, which leads to the generation and accumulation of compounds that may be responsible for product unacceptability for human consumption. Antioxidants are additives that can be included in the formulation of active films to control deterioration caused by oxidation and to preserve food quality. Traditionally, synthetic antioxidants have been used, like butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA), although the potential toxicity is making their application questionable. In this respect, natural antioxidants and the search for naturally occurring compounds that have antioxidant effect are gaining interest for their antimicrobial activity and their flavors that lead them to be widely used within the food industry [3]. The aim of this study was to evaluate the fatty acid profile of dry-cured ham packaged with a biodegradable active packaging. The active packaging incorporates rosemary (Rosmarinus officinalis L.) extract to improve the quality of foodstuffs and to increase their shelf-life while ensuring food safety.
    2016Conference object Restricted access Show more
  • Minerals content of delicacy meat products packaged under vacuum: dry-cured ham
    Publication . Arede, M.; Vicente, P.; Sanches-Silva, A.; Ramos, F.; Castilho, M.C.
    The unique sensorial and nutritional qualities of dry-cured Iberian pork products are responsible for the expansion of the market of these delicacies, highly appreciated in Portugal, Spain and Italy. The objectives of this study were to evaluate the composition of six dry-cured meat brands available in the national market regarding their ash, phosphorus, sodium and calcium conten
    2016-06Conference object Restricted access Show more