Desenvolvimento de Paté de lapa, Patella spp. com adição de medronho, Arbutus unedo

Ganhão, R.; Rodrigues, S.; Maranhão, P.

Publication

Desenvolvimento de Paté de lapa, Patella spp. com adição de medronho, Arbutus unedo

2017-12-30Conference object

dc.contributor.author	Ganhão, R.
dc.contributor.author	Rodrigues, S.
dc.contributor.author	Maranhão, P.
dc.date.accessioned	2020-01-17T12:49:27Z
dc.date.available	2020-01-17T12:49:27Z
dc.date.issued	2017-12-30
dc.description.abstract	Limpets Patella are gastropods molluscs with an increasing use in human food, being a popular food too much appreciated in several coastal regions of Portugal. According to the chain of seafood, the consumption of fishery products rich in polyunsaturated fatty acids, has replaced the products of terrestrial animals through the filleted products, restructured products and precooked products. Food oxidation is the most important cause in the deterioration of nutritional and sensory quality of fish products. So, in recent years, there has been an increasing utilization of natural antioxidants of vegetable origin (fruits and vegetables) in substitution of the synthetic antioxidants in the preparation of restructured products of animal origin (burgers, sausages and pâtés). In addition to this antioxidant effect, there is a beneficial relationship between the consumption of fruit and vegetable rich in phenolic compounds in the prevention of certain diseases. So, this project intends to produce and characterize physical-chemical properties, sensorial analysis and microbiological analysis in one pâté elaborate with limpets and with addition of arbutus wild fruit, as well as valorisation of these raw materials to providing the nutritional/functional and economic value to the development of an innovative product (pâté). Furthermore, we evaluated the oxidative stability of pâté in refrigeration for 90 days and its acceptability. Thus, we produced three types of innovative pâtés: I) Patella spp. pâté with BHT (PCON), II) Patella spp. pâté with 3% of the Arbutus unedo (PAU3) and III) Patella spp. pâté with 6% of the Arbutus unedo (PAU6). The results of the evaluation of oxidative stability (PAU6>PAU3>PCON) confirm the high performance of the Arbutus unedo extract rich in phenolic compounds as effective inhibitor in lipid oxidation of the Patella spp. pâté and with good sensory acceptability.	pt_PT
dc.description.version	info:eu-repo/semantics/publishedVersion	pt_PT
dc.identifier.citation	Ganhão, R., Rodrigues, S. & Maranhão, P. (2017). Desenvolvimento de Paté de lapa, Patella spp. com adição de medronho, Arbutus unedo. Res Net Health 3, spta15.	pt_PT
dc.identifier.issn	2183-6841
dc.identifier.uri	http://hdl.handle.net/10400.8/4460
dc.language.iso	por	pt_PT
dc.peerreviewed	no	pt_PT
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	pt_PT
dc.title	Desenvolvimento de Paté de lapa, Patella spp. com adição de medronho, Arbutus unedo	pt_PT
dc.type	conference object
dspace.entity.type	Publication
oaire.citation.issue	3	pt_PT
oaire.citation.title	Research and Networks in Health	pt_PT
oaire.citation.volume	1	pt_PT
person.familyName	Maneta Ganhão
person.familyName	Maranhão
person.givenName	Rui Manuel
person.givenName	Paulo
person.identifier	152649
person.identifier.ciencia-id	A912-6EE7-609F
person.identifier.ciencia-id	2D19-BFB1-6217
person.identifier.orcid	0000-0003-4814-3177
person.identifier.orcid	0000-0001-5718-0880
person.identifier.rid	B-3427-2015
person.identifier.scopus-author-id	35589782700
person.identifier.scopus-author-id	7801592575
rcaap.rights	openAccess	pt_PT
rcaap.type	conferenceObject	pt_PT
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