PORTUGUESE TRADITIONAL SAUSAGE, “ALHEIRA”, MADE
WITH DIFFERENT MEAT SENSORY EVALUATION AND TEXTURE.
Elias1, M., Mota1, F., Fraqueza2, M.J., Barreto2, A. and Agulheiro-Santos1, A.C.
1University of Évora, School of Science and Technology. Institute of Mediterranean Agrarian and Ambient Sciences (ICAAM), Apartado
94, 7002-554 Évora, Portugal
2 Faculty of Veterinary Medicine, CIISA, Technical University of Lisbon, Av. da Universidade Técnica, Pólo Universitário, Alto da Ajuda,
1300-477 Lisboa, Portugal
th
59
International Congress of Meat Science and
Izmir 2013
Technology
Abstract
At a Portuguese traditional meat plant 6 different formulas were used to produce “alheira”, a Portuguese traditional fermented sausage,
from the north region, usually made with chopped meat from pork and poultry and with bread.
Results from TPA suggest that texture of “alheiras” made with meat from poultry (more common) or Alentejano pig breed (never done
before) are similar while “alheiras” made with extreme beef meat showed different textural characteristics comparing with the others.
Considering sensory analysis results, no differences were found between studied formulas. However taste intensity was higher in
“alheiras” made with extreme meat beef and also in those made with the mixture of Alentejano pig breed and poultry meat.
Objectives
The goal of the present research was to study the influence of beef (unusual) and Alentejano pig breed meat (never used) in sensory and
textural characteristics of “alheira”.
Material
Sensory evaluation:
•
•
•
•
Six different formulations of “alheira” were studied:
of beef meat
of traditional wheat bread
of water olive oil
garlic paste pimiento paste, spices
of poultry meat other ingredients similar to formula
of lente ano pig breed meat other ingredients similar to formula
of lente ano pig breed meat and
of poultry meat other
ingredients similar to formula
of lente ano pig breed meat and
of poultry meat other
ingredients similar to formula
of lente ano pig breed meat,
of poultry meat,
of beef
meat other ingredients similar to formula
Descriptive and quantitative analysis,
Scale from 1 to 100,
10 trained panellists,
5 samples per formulation for each panellist.
Texture Profile Analysis (TPA):
• Using a Stable Micro System TA-Hdi,
• Compress platen (10cm diameter),
• Samples cylindrical with 3.5cm of diameter and 1cm of height,
compressed twice to 50% of the initial height.
Each of the five units tested per formulation was analyzed in four different
points so there were 20 entries for each formula.
Results
Table 1 – Means and standard deviation for rheological evaluation considering six
formulas for “alheira” production.
Formula
A
B
C
D
E
F
Firmness
15,259 a
± 4,404
11,276 b
± 3,821
10,939 b
± 3,170
13,309 ab
± 4,076
10,523 b
± 2,457
10,004 b
± 3,433
Adhesiveness Cohesiveness
-0,608 a
± 0,609
-0,924 a
± 0,862
-1,430 ab
± 0,942
-0,615 a
± 0,573
-1,227 ab
± 0,946
-1,943 b
± 1,084
0,421
± 0,0477
0,394
± 0,022
0,422
± 0,036
0,408
± 0,036
0,396
± 0,049
0,431
± 0,036
Springiness
Gumminess
Chewiness
Resilience
0,558 a
± 0,103
0,507 ab
± 0,093
0,484 ab
± 0,090
0,496 ab
± 0,072
0,436 b
± 0,069
0,473 b
± 0,055
6,270 a
± 1,384
4,456 b
± 1,587
4,634 b
± 1,443
5,454 ab
± 1,820
4,230 b
± 1,342
4,295 b
± 1,461
3,562 a
± 1,165
2,385 b
± 1,349
2,332 b
± 1,024
2,791 ab
± 1,262
1,903 b
± 0,832
2,091 b
± 0,884
0,156
± 0,041
0,136
± 0,017
0,146
± 0,021
0,147
± 0,018
0,141
± 0,029
0,141
± 0,013
Figures 1, 2 and 3 – Mean values for several sensory attributes, considering six different formula (A, B, C, D, E and F).
Different letters in the same column mean significant differences, for p<0,05
Discussion and Conclusions
Attending to rheological results, “alheiras” made with formula A presented highest hardness, springiness, gumminess and chewiness
values. These results suggested that consumers spent more energy and more time until the product state ready for swallowing. Formula
F products exhibited the lowest “hardness” and “adhesiveness” evaluation.
Considering the results from sensory evaluation, formula F obtained the highest values for “global evaluation” (71.89). For that “global
evaluation” ratings nearby were obtained for formulas A (69.22) and B (69.00). “Masticability” highest values were registered in formulas
A (72.56), B (72.11) and F (70.33). Those results showed the relevance of two referred attributes, “aspect” and “masticalbility” in the
global evaluation of “alheira”, in the present study.
Is possible to produce “alheira” using beef and alentejano pig breed meat with good orgnoleptical quality.
Acknowledgments
This work has been partially financed by the PRODER Project (National Portuguese project), Medida 4.1/ 2009, Nº 13.021. Melhoria da qualidade de
enchidos tradicionais alentejanos pelo recurso a baixos teores de sal, monitorização do tempo de fumagem e utilização de culturas de arranque (2010 -