Qualidade sensorial de salsichas frescas de carne de ovinos e caprinos

Este trabalho teve como principal objectivo a caracterização sensorial de salsichas frescas à base de carne de ovinos e caprinos fora das marcas de qualidade (DOP ou IGP). A elaboração deste novo produto visa acrescentar valor a animais de difícil escoamento e de baixo valor comercial. Ao longo de sete meses foram abatidos, no Matadouro de Bragança, 280 animais, sendo divididos em 7 lotes, correspondendo cada lote a 20 cabras da raça Serrana e a 20 ovelhas da raça Churra Galega Bragançana, em cada mês. A transformação foi levada a cabo pela indústria Bísaro Salsicharia Tradicional, onde se recolheram amostras aleatórias de salsichas de caprino e de ovino de cada lote. Posteriormente, na Escola Superior Agrária de Bragança, procedeu-se à análise sensorial efectuada por um painel de provadores e um painel de consumidores. A avaliação sensorial das salsichas frescas revelou diferenças, detectadas pelos provadores, entre os produtos de origem ovina e caprina, e também entre a presença e a ausência de colorau. As salsichas frescas de caprino foram consideradas mais duras e fibrosas e as de ovino mais suculentas. Os provadores consideraram que as salsichas de ovino sem colorau têm maior intensidade de flavour, de sabor picante e de odor estranho, enquanto as salsichas frescas de ovino com colorau foram as mais bem aceites pelos provadores. Quanto à caracterização do produto, a intensidade de picante e a suculência foram os que tiveram maior poder descritor. Dos Mapas de Preferências obtidos, apenas o Sabor Picante se revelou significativo, e neste mapa verificou-se uma preferência pelas salsichas de caprino sem colorau, caracterizadas por serem mais duras e fibrosas, menos suculentas e com um sabor picante pouco intenso. Nos restantes Mapas de Preferências os consumidores não indicaram diferenças nas preferências quanto às salsichas frescas de ovino e de caprino, com e sem colorau. Para estes parâmetros sensoriais, as três Classes consideradas na análise apresentaram graus de preferência bastante semelhantes. Este facto significa que os quatro tipos de salsichas frescas têm oportunidade de mercado. This work had as main objective the sensorial characterization of fresh sausages made from meat of sheep and goats out of quality marks (PDO or a PGI). The elaboration of this new product aims to add value to the animals’ difficult flow and low commercial value. Over seven months, 280 animals were slaughtered in Bragança slaughterhouse, divided into 7 lots, corresponding each batch to 20 Serrana goats and 20 Churra Galega Bragançana ewes in each month. Transformation was carried out by the Bisaro Salsicharia Tradicional industry, where samples of sausages of goat and sheep of each batch were randomly collected. Subsequently, sensory analysis was carried out by a taste panel and consumers’ panel in the Bragança Agriculture School. Sensory evaluation of fresh sausages revealed differences, detected by the tasters, between products of sheep and goats, and also between presence and absence of paprika. The goats’ fresh sausages have been considered more tough and fibrous and the sheep’s most succulent. The panelists felt that sheep sausages without paprika had greater intensity of flavour, taste spicy, and strange smell, while sheep fresh sausages with paprika were the most well accepted by the tasters. As to the characterization of the product, intensity of spicy flavour and juiciness have more descriptive power. Preferences maps obtained, were only significant for spicy flavour, and showed a higher preference for goat sausages without paprika, which are characterized by being more tough and fibrous, less succulent and taste with a spicy less intense. In the other preferences maps, consumers did not indicate differences regarding sheep and goats fresh sausages, with and without paprika. For these sensory parameters, the three classes considered in the analysis showed very similar preference degrees. This means that the four types of sausages have market opportunity.Este estudo encontrou-se integrado no âmbito do projecto de investigação, intitulado “Obtenção de novos produtos transformados de carne ovinos/caprinos”, apresentado e financiado pelo PRODER, MEDIDA 4.1- COOPERAÇÃO PARA A INOVAÇÃO

Diagnóstico laboratorial de enfermedades de la cría de abejas en el Nordeste de Portugal

EI objetivo de este trabajo fue determinar la prevalencia y la dispersión de las enfermedades de cría de las abejas en el Noreste de Portugal. Muestras de cría de abejas melíferas fueron recogidas y enviadas al laboratorio de Patología Apícola de la Eso la Superior Agraria de Bragança (LPAESAB). Dichas muestras fueron recogidas en los años 2008 y 2009 Y se procesaron para la evaluación de las enfermedades de la cría. EI diagnostico de laboratorio revelo la prevalencia de las siguientes enfermedades de la cría: varroosis, loque americana y ascosferiosis. Los resultados obtenidos muestran que estas enfermedades se manifiestan a 10 largo de las diferentes estaciones del año. La presencia de varroasis y ascosferiosis es mayor (P<O,OS) en el verano y en otoño. La loque americana tuvo una incidencia más alta (P<O,OS) en el área climática de Terra Fria (15,4%) que en el área geográfica de Terra Quente 13,9%). Respecto al efecto del ano, no se observaron diferencias significativas (P> 0,05) entre las distintas enfermedades de cría diagnosticada

Autenticidad de salchichas de carne de ovino y caprino

The aim of this work was to contribute to the fabrication of a new of product, a fresh sausage based on meat from culled sheep and goat animals as a way to give added value to animals with very low marketing price. A total of 280 animals, 140 ewes and 140 goats were slaughtered, during seven months. The fabrication of sausages was carried out at a local industry and two samples of goat and sheep sausages were taken every month. Laboratory analyses of all parameters were made by triplicate. Concerning the fatty acids profile, it was checked that the main fatty acids (oleic acid (C18:1), palmitic acid (C16:0), stearic acid (C18:0) and linolenic acid (C18:2)), influenced the different fractions which characterize them (monounsaturated fatty acids (MUFA), saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA). Fatty acids profile could be also used as authentication tools for further monitoring and fraud detection in this kind of traditional food product

Short communication: Quality of ewe and goat meat cured product mantas. An approach to provide value added to culled animals

The effect of species on quality of a cured meat product (mantas) was analyzed in eight culled ewes and eight culled goats. Carcasses were aged at 4 degrees C for 4 d, deboned, salted for 96 h and dried for 48 h. Samples (in triplicate) from the longissimus dorsi (LD) were analyzed for pH and water activity (a(w)). Samples of cured LD were subjected to chemical analyses. It was possible to conclude that cured goat meat had higher moisture content (P 0.05) for the species effect.info:eu-repo/semantics/publishedVersio

Caracterización de la producción de mantas de carne salada y seca de ovinos y caprinos en ambiente preindustrial

Food safety it’s crucial for our life and this study has the purpose to characterize some microbiologic parameters in a pre-industrial company when producing salted and cured meat Meat from sheep and goat was transformed in a semi-industrial local and traditional firm to produce a salted and dried meat product, called as manta. In this work was assemble the total number of mesophyll and psychrophiles bacteria (ufc/g), Staphylococcus aureus, yeasts and molds, sulphite reducing clostridia (NMP/g), total coliforms, E. coli and the presence of Salmonela spp. With exception to Salmonella spp. in all determinations the achieved scores in the production of manta in pre-industrial environment had more countable microorganisms than laboratorial essay. These results showed that the company must have a higher control in the hygienic conditions in all the processes, also forewarn the employees to a better person hygienic stat

Caracterización sensorial de salchichas frescas de ovino y caprino

The main objective of this work was the sensory characterization of fresh sausages from 140 culled Serrana goats and 140 culled Churra Galega Bragançana ewes, to improve the added value of this animals. Species and type of preparation effects were studied. Odour intensity, presence of strange odour, flavour intensity, presence of strange flavour, toughness, juiciness, stringiness, spicy intensity, sweet intensity and overall acceptability were evaluated by a taste panel. Taste, spicy taste, texture and overall appreciation were evaluated by a consumers’ panel. Taste panel data were analysed by a Gerenalised Procrustes Analysis and a characterization of the product. Consumers’ panel data were analysed by Preference Maps. The first 2 factors explained 86,7% of total variation. Different sausages samples were perfectly differentiated by assessors. Goats sausages have been considered more tough and fibrous and the sheep’s most succulent. The panelists felt that sheep sausages without paprika had greater intensity of flavour, taste spicy, and strange smell, while sheep sausages with paprika were the most well accepted by the tasters. As to consumers, there is no preference for any type of sausage, meaning that all types of sausages have market opportunity

Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels

The effect of three pork backfat levels (0% vs. 10% vs. 30%) on chemical composition, fatty acid profile and sensory properties on sheep and goat meat sausages was studied. All physicochemical parameters were affected by the addition of pork backfat in both types of sausages. Sausages manufactured with 30% of pork backfat showed the lowest moisture and protein contents and the highest total fat content. The lower a(w) values in sausages manufactured with higher fat content while in pH happened the reverse situation. The addition of pork backfat modified the total fatty acid profile, prompting a significant drop in the relative percentages of C14:0, C16:0, C17:0, C17:1, C18:0 and TVA (trans-vaccenic acid), together with a marked increase in oleic and linoleic acids. Finally, in goat sausages, the fat content significantly affected sensory parameters: taste, texture and overall acceptability (P<0.05). As expected, all physicochemical parameters were affected by the addition of pork backfat in both types of sausages.info:eu-repo/semantics/publishedVersio

An approach to predict chemical composition of goat Longissimus thoracis et lumborum muscle by Near Infrared Reflectance spectroscopy

The ability of near infrared reflectance spectroscopy (NIRS) to estimate the protein, moisture, connective tissue and ash content in the Longissimus thoracis et lumborum (LTL) muscle of goat was studied. Samples (n=240) of the LTL muscle were taken from the 8th to 13th rib cut of goat carcasses. Samples were scanned in a FT-NIR Master™ N500 (BÜCHI) over a NIR spectral range of 4000-10,000cm -1 with a resolution of 4cm -1 . It was collected 3 spectra per sample and subsequently, chemical analyses were performed at the Carcass and Meat Quality Laboratory of ESA-IPB. Using NirCal 1.5 it was developed a PLS regression model assaying, first and second derivatives as math treatment and multiplicative scatter correction for minimizing scattering effect on the spectra database recorded (n=240). The best calibrations' models show relatively good predictability for protein (standard error of prediction SEP=0.43; coefficient of determination R 2 =0.91), moisture (SEP=0.48; R 2 =0.92). Calibrations' models obtained are important as a first attempt to predict the chemical composition of goat meat by NIRS. More experimental data are needed to improve the accuracy of these calibrations.We gratefully acknowledge QREN-COMPETE, POREGIONAL DO NORTE, for financial support of the Project BISOVICAP (Project QREN SI I&DT Co-Promotion n◦21511/201).info:eu-repo/semantics/publishedVersio

Estudo comparativo das características sensoriais de carne de capão, galo, “frango do campo” e “frango comercial”.

A castração tem como objetivo promover o aumento do conteúdo em gordura intramuscular (Tor et al., 2002; Chen et al., 2005; Tor et al., 2005), melhorando o sabor, textura e suculência da carne (Chen et al., 2005; Tor et al., 2005). Tal efeito tem melhorado sensorialmente a qualidade da carne (Miguel et al., 2008; Webb e O'Neill, 2008), tornando-a mais apreciada pêlos consumidores do que a carne de galos da mesma idade (Chen et al., 2005; Tor et al., 2005). O presente trabalho teve como objetivo obter uma visão global e comparativa da carne de capões em relação aos galos, criados sob o mesmo sistema de produção.info:eu-repo/semantics/publishedVersio

Incidence of honey bee brood diseases in two regions of northeast of Portugal

En la actualidad, las enfermedades de las abejas representan un problema grave que los apicultores tienen que afrontar, tanto a nivel nacional como mundial. El diagnóstico del laboratorio de las enfermedades de las abejas melíferas es una herramienta clave para su control, ya que la detección precoz es importante, no solo para prevenir la propagación como también para la toma de decisiones en el momento de realizar tratamientos. La región de Trás-os-Montes, según los criterios climáticos definidos por Gonçalves (1985) actualizados por Agroconsultores y Coba (1991), posee dos zonas de clima distinto. Así Terra Fria y Terra Quente son, por lo tanto, los nombres comunes de estas dos zonas que reflejan los contrastes de su clima. En estas dos regiones la actividad apícola es predominantemente no profesional. Sin embargo, esta región es la segunda mayor del país con respecto al número de apicultores (28% del total nacional). Las explotaciones apícolas tienen una dimensión media de 29,4 colmenas y cada apicultor tiene una media de 1,7 colmenares (Programa Apícola Nacional, 2010). La información sobre la incidencia y la distribución de las enfermedades de cría de las abejas en esta región es escasa. Así, este trabajo tuvo como objetivo estudiar la incidencia y la dispersión de las enfermedades de cría de abejas en la región del Noreste de Portugal