Composiciòn de los aditivos en embutido fermentado portugués (chouriço) después del secado
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P. Pires [1] ; J.P. Araujo [2] ; M. Barros [1] ; E. Fernandes [1] ; J. Cerqueira [1] ; V. Cadavez ; U. Gonzales Barron ; T. Dias
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[1] Instituto Politécnico de Viana do Castelo
Instituto Politécnico de Viana do Castelo
Viana do Castelo (Monserrate), Portugal
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[2] CIMO
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- Localización: XVI Jornadas sobre Producción Animal: 19 y 20 de mayo de 2015, Zaragoza / Javier Álvarez Rodríguez (aut.), Begoña Panea Doblado (aut.), Jorge Hugo Calvo Lacosta (aut.), Mireia Blanco Alibés (aut.), José Alfonso Abecia Martínez (aut.), Daniel Villalba Mata (aut.), María Ángeles Latorre Górriz (aut.), Vol. 2, 2015, ISBN 978-84-606-7969-1, págs. 636-638
- Idioma: español
- Títulos paralelos:
- Food additives composition of a portuguese traditional fermented sausage (chouriço) after drying
- Enlaces
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Resumen
Chouriço is a Portuguese dry-fermented sausage, which is much appreciated among consumers and highly consumed due to its organoleptic characteristics. Hence, the objective of this study was to investigate the food additive composition in dry products and comparison with the values in UE Regulation. The maximum limits allowed, according to Reg (EU) 1129/2011, are met for nitrite in both factories, with values well below the limit of 150 mg/kg (between 0,42-8,01 mg/kg). For nitrate salts the values are below the maximum limit in one production (between 10,1-22,6 mg/kg) but above the maximum level (> 150mg/kg) in another production (above 164,5 mg/kg). Regarding phosphates, both factories have their products not meeting the EU Reg (> 500 mg / kg). The chouriço is a meat product that can be consumed raw. To this product are added additives which act as antioxidants, in the case of nitrite, and as preventive or inhibitors of microbial growth. The concentrations of these salts have to be controlled, but its positive effects are superimposed on the possibility of problems originated with growth of microorganisms
