Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.5/5341
Título: Optimização da tecnologia de embalagem de suíno mediante a aplicação de coberturas edíveis e diferentes concentrações de sal
Autor: Unas, João Pedro Neves Belchiorinho
Orientador: Matos, Teresa de Jesus da Silva
Kerry, Joseph
Palavras-chave: packaging technologies
salt
edible coatings
pork patties
Data de Defesa: 2012
Editora: ISA/UTL
Citação: Unas, J.P.N.B. - Optimização da tecnologia de embalagem de suíno mediante a aplicação de coberturas edíveis e diferentes concentrações de sal. Lisboa: ISA, 2012, 79 p.
Resumo: Fresh meat packaging is one of the means used to ensure the quality and safety of meat products, and the application of salt is used to improve these aspects. However, the use of edible coatings on food products can allow the reduction of packaging materials quantity, complexity and utilisation cost. It provides safer products, better organoleptic quality, higher nutritional value and better affordability / price accessibility. The main objective of the present work is the optimisation of the packaging technology of pork patties in order to: reduce the thickness of packaging materials; improve the conservation aspects and reduce the costs associated to this technology, through application of edible coatings and different salt concentrations. The application of salt on the pork patties provided some benefits to the sensory aspects and better ability to reduce the microbial counts in the meat, however with no significant values. Regarding to the study of the edible coatings, the starch-based coatings showed some improvements on sensory aspects and high reduction capacity of lipid oxidation rates. These results are very favourable for the technological progress / advances of meat-based products packaging.
Descrição: Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
URI: http://hdl.handle.net/10400.5/5341
Aparece nas colecções:BISA - Dissertações de Mestrado / Master Thesis

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