Chemical and microbiological characterisation of "Salpicão de Vinhais" and "Chouriça de Vinhais": traditional dry sausages produced in the North of Portugal

Vânia Ferreira; Joana Barbosa; Joana Silva; Sandra Vendeiro; Ana Mota; Fátima Silva; Maria João Monteiro; Tim Hogg; Paul Gibbs; Paula Teixeira

doi:10.1016/j.fm.2006.12.007

Chemical and microbiological characterisation of "Salpicão de Vinhais" and "Chouriça de Vinhais": traditional dry sausages produced in the North of Portugal

Vânia Ferreira, Joana Barbosa, Joana Silva, Sandra Vendeiro, Ana Mota, Fátima Silva, Maria João Monteiro, Tim Hogg, Paul Gibbs, Paula Teixeira^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

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Abstract

"Chouriça de Vinhais" and "Salpicão de Vinhais" are traditional smoked naturally fermented meat products produced in the North of Portugal, Trás-os-Montes. The objective of this study was the characterisation of these products, giving particular attention to their microbiological and chemical safety. Nitrite, nitrate, heavy metals and biogenic amines were within accepted limits for meat products. Globally, the need for improvements in the good manufacturing practices was demonstrated in this study as various lots were considered of unsatisfactory microbiological quality according to the guidelines published by the Food Safety Authority of Ireland.

Original language	English
Pages (from-to)	618-623
Number of pages	6
Journal	Food Microbiology
Volume	24
Issue number	6
DOIs	https://doi.org/10.1016/j.fm.2006.12.007
Publication status	Published - Sept 2007

Keywords

Chouriça de Vinhais
Salpicão de Vinhais
Chemical properties
Microbiological characterisation
Traditional smoked sausages
Vinhais

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1016/j.fm.2006.12.007

19797838Accepted author manuscript, 169 KBLicence: CC BY-NC-ND

http://hdl.handle.net/10400.14/2828Licence: CC BY-NC-ND

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Ferreira, V., Barbosa, J., Silva, J., Vendeiro, S., Mota, A., Silva, F., João Monteiro, M., Hogg, T., Gibbs, P., & Teixeira, P. (2007). Chemical and microbiological characterisation of "Salpicão de Vinhais" and "Chouriça de Vinhais": traditional dry sausages produced in the North of Portugal. Food Microbiology, 24(6), 618-623. https://doi.org/10.1016/j.fm.2006.12.007

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abstract = "{"}Chouri{\c c}a de Vinhais{"} and {"}Salpic{\~a}o de Vinhais{"} are traditional smoked naturally fermented meat products produced in the North of Portugal, Tr{\'a}s-os-Montes. The objective of this study was the characterisation of these products, giving particular attention to their microbiological and chemical safety. Nitrite, nitrate, heavy metals and biogenic amines were within accepted limits for meat products. Globally, the need for improvements in the good manufacturing practices was demonstrated in this study as various lots were considered of unsatisfactory microbiological quality according to the guidelines published by the Food Safety Authority of Ireland.",

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doi = "10.1016/j.fm.2006.12.007",

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Ferreira, V, Barbosa, J, Silva, J, Vendeiro, S, Mota, A, Silva, F, João Monteiro, M , Hogg, T, Gibbs, P & Teixeira, P 2007, 'Chemical and microbiological characterisation of "Salpicão de Vinhais" and "Chouriça de Vinhais": traditional dry sausages produced in the North of Portugal', Food Microbiology, vol. 24, no. 6, pp. 618-623. https://doi.org/10.1016/j.fm.2006.12.007

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AU - Ferreira, Vânia

AU - Barbosa, Joana

AU - Silva, Joana

AU - Vendeiro, Sandra

AU - Mota, Ana

AU - Silva, Fátima

AU - João Monteiro, Maria

AU - Hogg, Tim

AU - Gibbs, Paul

AU - Teixeira, Paula

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KW - Chemical properties

KW - Microbiological characterisation

KW - Traditional smoked sausages

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Chemical and microbiological characterisation of "Salpicão de Vinhais" and "Chouriça de Vinhais": traditional dry sausages produced in the North of Portugal

Abstract

Keywords

UN SDGs

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