Repository logo

Browsing by Author "Silva, H."

Now showing 1 - 2 of 2
  • CONSERVAÇÃO EM REFRIGERADO DE FIAMBRES DE CORVINA E DOURADA EMBALADOS EM ATMOSFERA MODIFICADA
    Publication . Patriarca, J.; Ribeiro, A.T.; Silva, H.; Vieira, H.; Teixeira, B.; Rodrigues, M.J.; Gil, M.; Pousão-Ferreira, P.; Mendes, R.; Instituto Português do Mar e da Atmosfera
    The search for healthier food products has increased the development of novel fish-based functional foods. In the present work the quality changes during refrigerated storage of meagre and sea bream hams enriched with dietetic fibers and packaged in modified atmosphere (30 % CO2 / 70 % N2) were evaluated. The fish hams had a good sensory acceptance and in microbiological terms were acceptable until at least 20 days. The consumption of 25 grams of meagre ham guarantees 6.0 % and 4.8 % of the DDR of fiber and EPA+DHA, respectively, while seabream ham provides 7.2 % and 17.7 %. The meagre and seabream hams with dietary fibers are two hypocaloric products very interesting nutritionally for a market of consumers demanding fish-based products that also promote health and well-being.
    2015-11-04Text Open access Show more
  • EFEITO DA ARMAZENAGEM EM REFRIGERADO NA QUALIDADE DE FIAMBRE DE CORVINA COM FIBRAS DIETÉTICAS EMBALADO EM VÁCUO E EM ATMOSFERA MODIFICADA
    Publication . Patriarca, J.; Ribeiro, A.T.,; Silva, H.; Vieira, H.; Teixeira, B.; Rodrigues, M.J.; Gil, M.; Pousão, Ferreira P.; Mendes, R.; Instituto Português do Mar e da Atmosfera
    The development of novel fish-based functional foods is increasing due to consumer’s search for healthier food products to create a daily balanced diet. The final goal of the present work was to evaluate the quality during refrigerated conditions of meagre ham enriched with dietetic fibers and packaged in vacuum and in modified atmosphere (20% or 40% CO2). The proximate chemical composition indicated that meagre ham had 76.7% of moisture, 5.1% of fat, 3.9% of ash, 11.1% of protein and 3.2% fiber. The 55-day stability study revealed that the fish ham‘s shelf life did not vary with different packaging conditions, but was limited by microbial growth. Its quality was acceptable up to thirteen days in refrigerated conditions for all packages used.
    2015-09-01Text Open access Show more