Avaliação da qualidade do leite de pequenos ruminantes utilizado na produção de queijos com DOP (composição química e células somáticas)

O leite é um dos alimentos mais nutritivos e essencial na dieta dos mamíferos. A qualidade deste alimento tem vindo a aumentar, uma vez que os produtores têm que atender às exigências dos consumidores, que se mostram cada vez mais atentos à qualidade e segurança dos alimentos. A mamite é uma infeção bacteriana da glândula mamária que provoca alterações físicas, químicas e bacteriológicas no leite. A contagem de células somáticas (CCS) é um indicador de infeção intra-mamária (IIM). As células somáticas (CS) são protetoras do corpo do animal e combatem infeções. Uma contagem de CS elevada tem uma influência negativa sobre a qualidade do leite. O leite de ovelha apresentou teores de proteína, gordura e sólidos totais mais elevados do que o leite de cabra bem como o potencial rendimento queijeiro. Por conseguinte o leite de cabra apresentou valores mais elevados de CS. O leite destinado ao Queijo Serra da Estrela com DOP apresentou valores mais elevados de proteína, gordura, sólidos totais, sólidos não gordos e potencial rendimento queijeiro que o leite destinado à produção de queijo Amarelo da Beira Baixa com DOP, por sua vez, este último apresentou valores mais elevados para a contagem de CS, linfócitos, neutrófilos e macrófagos. O leite destinado ao fabrico de Queijo Serra da Estrela com DOP apresentou valores inferiores para o mesmo tipo de CS, sendo um indicador de maior sanidade do úbere. Em todos os casos, observou-se um aumento de CS na Primavera, sendo a época onde há maior escassez de leite e uma diminuição da quantidade de alimento.Abstract: Milk is one of the most nutritious and essential foods in mammalian diet. Milk quality standards have been increasing over time, as producers must meet the demands of a growing consumer awareness of food safety and quality. Mastitis is a mammary gland bacterial infection causing physical, chemical and bacteriological changes in milk. Somatic cell count (SCC) is an indicator of intramammary infection (IMI). SC are protective for the animal´s body and fight infections. A high SC count has a negative influence on milk quality. Sheep milk had higher protein, fat and total solids than goat milk, as well as potential cheese yield. In turn, goat milk had higher SC values. Milk used for making Serra da Estrela Cheese PDO showed higher values of protein, fat, total solids, non-fat solids and potential cheese yield than milk used for making Beira Baixa Yellow cheese PDO. The latter showed higher values for SC, lymphocyte, neutrophil and macrophage counts. Milk used for producing Serra da Estrela Cheese PDO had lower values for the same type of SC, indicating a greater udder health status. In all cases, an increase in SC was observed during spring, coinciding with a more pronounced milk shortage and a decrease in the available amount of food throughout the season.Centro de Estudos de Recursos Naturais, Ambiente e Sociedade - CERNAS-IPCB, projeto UIDB/00681/2020 da Fundação para a Ciência e Tecnologia Projeto - Programa de Valorização da Fileira do Queijo da Região Centro; código do projeto - CENTRO 04-3928-FEDER-00001

Nutritional composition of omnivorous and carnivorous wild freshwater fish from Tagus river basin

Portugal is one of the countries in the world with highest per capita fish consumption (59.9 kg/year) (1), mainly saltwater fish from Atlantic Northwest and marine aquaculture. However, in the interior of Portugal is traditional the consumption of wild freshwater fish (common carp [CC], iberian barbel [IB], crucian carp [CrC] and largemouth bass [LB]). These species are very interesting as game fishing and also very important in the local cuisine due to their characteristic flavor.CERNAS-IPCB [UIDB/00681/2020] funding by the Portuguese National Funding Agency for Science, Research and Technology (FCT).info:eu-repo/semantics/publishedVersio

Nutritional assessment of fresh, salted and soaked European catfish

The European catfish (Silurus glanis Linnaeus, 1758) is an invasive fish species in Portugal and it is the largest-bodied European freshwater fish.CERNAS-IPCB [UIDB/00681/2020] funding by the Portuguese National Funding Agency for Science, Research and Technology (FCT).info:eu-repo/semantics/publishedVersio

Nutritional characteristics and minerals of Lardosa cowpea landraces: a strategic legume species for the future

Cowpeas have been cultivated at least since the 8th century BC. [1; 2]. This grain legume (Vigna unguiculata L. Walp.), one of Africa's natural food gifts to the world, is characterized by its high nutritional value, ability to fix nitrogen and great tolerance to drought. The tolerance of this legume to low fertility soils, high temperatures and scarce water regimes makes this one of the most resistant crops to adverse edaphoclimatic conditions. It is certainly a very important culture in southern European countries like Portugal.Cultivar-Rede de competências para o desenvolvimento sustentável e inovação no setor Agroalimentar (CENTRO-01-0145-FEDER-000020).info:eu-repo/semantics/publishedVersio

Nutritional characteristics and minerals of Lardosa cowpea landraces : a strategic legume species for the future

Cowpeas have been cultivated at least since the 8th century BC. [1; 2]. This grain legume (Vigna unguiculata L. Walp.), one of Africa's natural food gifts to the world, is characterized by its high nutritional value, ability to fix nitrogen and great tolerance to drought. The tolerance of this legume to low fertility soils, high temperatures and scarce water regimes makes this one of the most resistant crops to adverse edaphoclimatic conditions. It is certainly a very important culture in southern European countries like Portugal.Cultivar-Rede de competências para o desenvolvimento sustentável e inovação no setor Agroalimentar (CENTRO-01-0145-FEDER-000020).info:eu-repo/semantics/publishedVersio

Nutritional and physicochemical analysis of quince from Cova da Beira region: similarities, differences and particularities

Quince, a fruit from the autumn season of the quince tree (Cydonia oblonga Miller), has a considerable nutritional value (e.g., pectin, vitamins C and B complex, minerals or chlorogenic acids). On the other hand, this fruit is characterized by having a hard, rough-looking pulp with a bitter and astringent taste. Since quince is not consumed raw, is mainly used in the production of jams and marmalades. Despite being easy to grow and weather resistant, its production is often neglected and undervalued. Thus, the study objective was to value quinces from the Cova da Beira region by the physicochemical and nutritional characterization, substantiating by how different production years and localization affect quince varieties properties.CULTIVAR (CENTRO-01-0145-FEDER-000020)info:eu-repo/semantics/publishedVersio

Effect of controlled atmospheres and environmental conditions on the physicochemical and sensory characteristics of sweet cherry cultivar Satin

Sweet cherry is a highly appreciated seasonal fruit with a high content of bioactive compounds; however, this highly perishable fruit has a relatively short shelf-life period. Here, we evaluated the evolution of the physicochemical and sensory qualities of sweet cherries (Prunus avium (L.) cv. Satin) under different storage conditions, namely at a Farmers’ Organization (FO) and in a Research Centre (RC) under normal and four different conditions of controlled atmosphere for 49 days. Additional parameters were monitored, such as rotten fruit incidence and stem appearance. Temperature was the factor that most influenced the fruit quality changes over the study time. In fact, fruits stored at higher mean temperatures showed higher weight loss, higher variation in CIE-Lab colour parameters, higher firmness loss, and browner and more dehydrated stems and were less appealing to the consumer. Controlled atmosphere conditions showed a smaller decrease in CIE-Lab colour parameters and lower weight loss. The incidence of rotting was very low and was always equal or lower than 2% for all conditions. Thus, RC chamber conditions were able to sustain fruit quality parameters over 28 days under normal atmosphere conditions and 49 days under controlled atmosphere conditions.info:eu-repo/semantics/publishedVersio

Orange snacks as a solution for orange surplus in Portugal

In the summer of 2022, Portugal experienced a downfall of the price of oranges, mainly due to pressure of the agricultural commodity market and the change in trade dynamics in Europe due to the war in Ukraine. One way to add value to a product is to transform it into something new.CULTIVAR (CENTRO-01-0145-FEDER-000020) e FUSILIinfo:eu-repo/semantics/publishedVersio

Post-harvest conservation of chestnut (cv. Martaínha), comparison of two controlled atmospheres during 60 days

According to Instituto Nacional de Estatística, during 2021, Portugal produced 38 thousand tons of chestnuts. The northern region of mainland Portugal is the largest concentration of chestnut trees is found and accounts for about 88% of the volume of national production. Portugal is the seventh-largest producer of chestnuts globally, although this value only represents approximately 2% of world production1. The quality parameters of chestnut are defined by colour, flavour and texture; however, this optimal status is only maintained for a short period of time. Chestnuts have a high moisture value that is quickly lost during conservation compared to other nuts. The significant factors in post-harvest depreciation are moulding or rotting caused by larval development of insects on the tree and later by fungi. Infections often start in the larval galleries of insec ts by the contact of the fruits with the ground before picking.Projeto CULTIVAR (CENTRO-01-0145-FEDER-000020)info:eu-repo/semantics/publishedVersio

Crispy orange: a multi-purpose ready-to-eat snack

Póster premiado no evento IMTFWith the war in Ukraine reshaping world trade, there is now a surplus of orange production in Europe, affecting the price in Portugal. Algarve is no exception, where producers are offering the fruit for lack of buyers. An innovative solution is on the agenda: transforming this Mediterranean diet fruit into a crispy ready-to-eat snack. The crispy orange snack is made exclusively from dehydrated oranges (and no other ingredients) and is not yet available in the market. Not only can this product be made from surplus orange production, but it can also be used in a variety of ways, including as a crunchy, ready-to-eat snack, as an edible cake topper, or even as an ingredient in beverages such as sparkling and tonic water, or gin. Following development, the product was fully characterized regarding nutritional value, water activity (aw), microbiology and sensory analysis with 66 consumers. Interestingly, unlike other orange products such as 100% orange juice, the crispy orange snack has a high fibre content (10% of the recommended daily dose). This is a major point as fibre is essential for regulating blood sugar levels. Furthermore, 95.5% of consumers who tested the product would buy it if it were available.info:eu-repo/semantics/publishedVersio