low humidity meat products 26042001 fmv produtos cárneos humidade reduzida
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LOW HUMIDITY PRODUCTS
SOME PORTUGUESE EXAMPLES
Healthy animals for food production: an European perspective
III IP Course on “Quality Assurance of Meat Products”
Faculdade de Medicina Veterinária, Lisboa, Portugal
March 26th, 2001
António J. F. Raimundo & José M. Pereira de Moura
26 April 2001 2
Contents:
1. Introductive Notions
2. Chouriço and Similar Products
3. Presunto
4. Products in the Market
5. Videos -Salpicão and Chouriço Processing
26 April 2001 3
1. Introductive Notions
26 April 2001 4
Why do Low HumidityProducts Exist?
- Preventing Food Spoilage
- Preventing SAFETY Hazards
- Increased Durability of Food Supplies
- Reducing Waste ...
- Dietetic awareness ...
- Sensorial diversification/PLEASURE
26 April 2001 5
Safety Risks/Composition
Due to Composition
Risks Risks
aw (<0,95) aw (>0,95)
Nitrate/Nitrite No curing
pH (<4,5) pH value
Intensive smoking No smoking
Preservatives No preservatives
26 April 2001 6
Safety Risks/Processing
Risks RisksSize reduction+Mixing Heating or sterilizing after
hermetic closure+imediately before consuming
Insufficient heating Asseptic packaging
No packaging, non hermetic, dirty
Continuous “cold chain” until immediately before consumption
Contamination during preparation, stuffing or packaging
Processing in closed circuits; without contamination sources and temperature fluctuation
Storing too long at to high a temperature
Existance of microbiological competitors against pathogenic monoculture
Storing without refrigeration after processing
Storing-temperature fluctuation
Development of pathogen monoculture without competitors
Due to Processing
26 April 2001 7
Stabilization Methods
Cold
Heat
Thermal
Drying
Freeze-drying
Dehydration
Electrons
UV
Roentgen
Gamma
Irradiation
PHYSICAL
Salting
Curing
Acidifying
Smoking
Preservatives
CHEMICAL
METHODS
26 April 2001 8
Effects of Stabilization Methods(+ positive - negative / no effect)
METHODSlowing
enzimatic reactions
Anti-oxidation
Bacterio and
fungistatic
Bacteri and
fungicideEFFECT
Refrigeration + + + /
Slowspeed of reactions
Freezing + + + / Water Immobilization
Freeze-drying
+ + / + / Dehydration by sublimation
Irradiation + - - / + Sterilization by ionizing rays
Drying + + / + / Dehydration by evaporation
Appertization + / / + Sterilization by heating
Smoking + + + + aw
Fenol
Salting + + + / + aw
Salting
Girard (1976); Girard et al. (1986)
26 April 2001 9
Smoking intensity
COLD WARM HOT
22-28ºC 40-60ºC 60-65ºC*80ºC
(Tilgner, 1958; Möhler, 1978; Klettner, 1979) cit. Sinell (1981)
Process ºC Duration Products
Cold Smoking
18(12-24)
Days to weeks
Raw, raw cured, scalded long
duration, cooked
Humid* Smoking
Up to 30 2-3 days Raw fast maturation*
Warm Smoking
Up to 50 1-3 h Scalded, big calibre
HotSmoking
60-100 20-60 min Scalded and cooked
Fischer, cit. Prändl, Fischer, Schmidhofer, Sinell (1994)
26 April 2001 10
High Intermediate LowHumidity*
HIGH
(HMF)
INTERMEDIATE
(IMF)
LOW
(LMF)*
aw 1,0-0,9 0,9-0,6
0,85-0,701
> 0,6
HMF HighMoisture
Foods
IMF IntermediateMoisture
Foods
LMF*stable
LowMoisture
Foods
Gauthier et al. (1986); Leistner (1990)1Mossel e Garcia (1984)
26 April 2001 11
Storing Conditions aw + pH
CATEGORY CRITERIASTORING
TEMPERATURE
Stable
aw 0,95 and pH 5,2
____________aw 0,91
orpH 5,0
No refrigeration needed
Alterableaw 0,95
orpH 5,2
10ºC
Easily alterable
aw > 0,95 and pH > 5,2 5ºC
Leistner & Rödel (1976)
26 April 2001 12
2. Chouriço2. Chouriçoand and
Similar ProductsSimilar Products
26 April 2001 13
Chouriço Chouriço Appearance
26 April 2001 14
ChouriçoChouriço Definition
Horse-shoe shaped, but also rod shaped
A product cured by smoke based exclusively on pig lean and fat, fresh or treated by cold, in the form of small fragments, to which seasonings and additives are added
Meat and fat:
- Lean or lean/fat mix (belly); cardiac muscle in cheaper types
- Hard fat, without rind, in fragments not bigger than 1,5 cm
26 April 2001 15
The portuguese chouriço (madeout of pig meat), and its relatedproducts (salpicão, chourição,linguiça ...), are intensively hot-smoked products
This drastic thermal processing(hot smoking), by fire with non-resinous wood-types, is (beyondits composition and seasoning)what confers the product itsoriginality
OriginalityChouriço Chouriço and Similar Productsand Similar Products
26 April 2001 16
Chouriço Chouriço and Similar Productsand Similar Products The products which are similar to
Chouriço are:
Salpicão
Chourição
Linguiça ... and others
They vary in size of meat pieces, calibre, composition and shape
Products may get different names indifferent parts of the country (regardlessof size of meat pieces, calibre,composition and shape), and differentrecipes
26 April 2001 17
Ingredients kg %
Pork lean 7,934 79,34Pork backfat 1,160 11,60Refined salt 0,220 2,20Red pepper* 0,300 3,00Sweet paprika* 0,040 0,40Garlic* 0,150 1,50Water 1,147 11,47Nitrifying agent* 0,014 0,14Polyphosphate
mix0,035 0,35
total 10,000 100
Chouriço 1 Chouriço 1 Formula
26 April 2001 18
Ingredients kg %
Belly +/or trimmings* 5,000 87,458
(70% lean+
30% fat)
Refined salt 0,110 1,924
Red pepper* 0,200 3,498
Sweet paprika 0,020 0,349
Garlic* 0,012 0,210
Water 0,350 6,122
Nitrifying agent 0,007 0,122
Polyphosphate mix 0,018 0,314
total 5,717 100
Chouriço 2 Chouriço 2 Formula
26 April 2001 19
Tripe* IngredientsMeat
processing Packaging
a) Natural (pig)
b) Synthetic edible
(collagenic)
1. Water Selection
2. Salt (NaCl)
3. Red pepper pasteCutting/ Mincing
4. *Nitrifying agents
5. * Polyphosphates
... Other ...Mixing +
Seasoning
a) 2-5 days
Ripening/ maturation
4-10ºCb) overnight
Stuffing*
Traditional Type Industrial type
Thermal processing*
1) Dehydration30-40ºC
1) Dehydration40-50ºC Stabilization
2) Reddening40-50ºC
2) Reddening50-60ºC
3) Coagulation*50-55ºC
3) Coagulation*60-70ºC
Packaging/labelling a) Bulk
b) Vacuum
c) MAPd) Canned*
Expedition
Chouriço Chouriço Processing Diagram
26 April 2001 20
Treatment e.g.
26 April 2001 21
Chouriço Chouriço smokingsmoking
Fire with hard woods________________________________________
Artisanal
Kept in mild fire, generating moderate smoke and temperature
Smoked in kitchen chimneys or rooms and in traditional smoking chambers*
Processing temperature varies according to:
Fire activity/intensity
Distance from fire
Artisanal process - long periods of mild smoking intensity, rarely rising to 70ºC (6 or more days)
26 April 2001 22
Chouriço Chouriço smokingsmokingIndustrial I
Smoked in:_________________________________
1st - smoking and cooking hovens/chambers
- 3-4,5 h/low RH%
- initially 50ºC
- then 63-65ºC/30 min*
2nd - finishing in traditional (portuguese) smoking chambers
- mild
- 6-12 h or more*
26 April 2001 23
Chouriço Chouriço smokingsmoking
Industrial II
Alternatively:
6 h smoking
cooling to 35ºC
cooling and drying in controlled atmosphere*
(98% RH 18ºC ~~> 60% HR 14ºC)
* Less losses (< 20%) and condensations
* Better process control
26 April 2001 24
Chouriço Chouriço smokingsmoking
Industrial III
With fire:
36-48 h
At 5 h smoking = 80ºC air temperature
Drying (40-50ºC) till fire extinguished
*** Temperature inside product will always rise up to 60ºC, and is kept for, at least 30 min
26 April 2001 25
ChouriçoChouriçoProcessing Details
Diameter 36-40 mm
Cut meat pieces max. 2,5 cm (side) and max. 5 cm artisanal*(= “caseiro” = “home-made”)
Mincer sieve = 25 mm*
After stuffing the tripe is pricked*
Losses max. 30%
26 April 2001 26
ChouriçoChouriçoScientific denominations
Trees with hard woods used in smoking of Chouriço and other products:
- holm oak (Quercus ilex)
- cork oak (Quercus suber)
- olive (Olea europea)
SWEET/Red pepper ... Red pimiento (Capsicum annum L.)
26 April 2001 27
ChouriçoChouriço Durability
________________________________________
Cooled and at max. 70% RH - 1 month________________________________________
In plastic bags - Bulk packaged, for immediate use, if refrigerated (4-6ºC), will last for months, but will: lose weight and sensorial appeal, oxidate and may be attacked by fungi
________________________________________
Vacuum packed - 3 months; 5 months at 6ºC________________________________________
Canned and in vegetable oil Canned and in vegetable oil --6 months* to 2 years6 months* to 2 years (with a more intense (with a more intense drying)drying)
* 10% Salt in aquous fraction of the product
If adequately processed they may be kept without the use of refrigeration
26 April 2001 28
LinguiçaLinguiça Appearance
26 April 2001 29
LinguiçaLinguiça Formula
Ingredients kg %80% lean+
20% fat 5,000 85,836Refined salt 0,110 1,888Red pepper* 0,200 3,433Sweet paprika 0,020 0,343Garlic* 0,012 0,206Water 0,400 6,867Nitrifying agent 0,005 0,086Polyphosphate mix 0,018 0,309Pepper (ground black or white pepper)
0,015 0,258
total 5,825 100
26 April 2001 30
Linguiça Linguiça Processing Diagram
See and follow Chouriço´s diagram
Attention weaker heat treatment due to thinner diameter (calibre)
Polyphosphates, if added, are added at stuffing
Calibre max. 20-24 mm
Cut meat fragments max. 20 mm
Mincer sieve = 20 mm
26 April 2001 31
Salpicão Salpicão Appearance
26 April 2001 32
Salpicão Salpicão Formula
Martins (1989)
Ingredients Qty.
Loin meat 100 kg
Salt 4,5 kg
Garlic* 0,2 kg
Red wine* 7,5 l
- May include nitrifying agent,polyphosphates and antioxidant, andother natural flavouring agents (i.e. garlicpaste, sweet powdered paprika)
26 April 2001 33
Salpicão Salpicão Processing Diagram
See and follow Chouriço´s diagram
Attention, longer smoking/drying treatment due to larger diameter (calibre)
Meat pieces:
- Mechanical cutting - 5 cm
- Hand cutting - 7-8 cm
Calibre: 55-60 mm
26 April 2001 34
“1 Portion Products”
Paios ... Paios do Lombo
- Loins
- Meat portions above transverse processes of vertebrae, from neck ...
26 April 2001 35
3. Presunto3. Presunto
- Dried Ham -
26 April 2001 36
Presunto Presunto Appearance
26 April 2001 37
Additives + seasonings
MeatProcessing Packaging
1. Refined salt (Na2
+ Cl2-) (5)Selection
2. NitrifyingAgent*(1)
3. Nitrate* Preparation
4. Sugar*(2)Pre-salting
5. Coarse salt (Na2
+ Cl2-)Salting
Post-salting
LOSSES max 30-40%
Drying/Dehydration
a) Cleaning Finishing a) Whole leg
b) Vegetable oil - Bulk
c) Lard Deboning*(compression)
- Wrapped
d) Red pepper b) Portions*
e) Smoking Portioning - Vacuum
- MAP
Presunto Presunto Processing Diagram
26 April 2001 38
4. Products in
the MARKET
26 April 2001 39
Survey CHOURIÇOPatarata e Martins (1991)
Stable
aw 0,95 and pH 5,2
____________aw 0,91
orpH 5,0
No refrigeration needed
Sample
AverageSdev
26 April 2001 40
Survey SALPICÃO Patarata e Martins (1991)
Sample
Average
Sdev
Stable
aw 0,95 and pH 5,2
____________aw 0,91
orpH 5,0
No refrigeration needed
26 April 2001 41
Survey PRESUNTOPatarata e Martins (1991)
Sample
AverageSdev
Stable
aw 0,95 and pH 5,2
____________aw 0,91
orpH 5,0
No refrigeration needed
26 April 2001 42
Survey Patarata e Martins (1991)
CONCLUSIONS Products were very heterogenous in
presentation and physico-chemical characteristics
aw was main factor responsible for product stability
97,3% of the products, which were stable at ambient temperature, had aw values lower than 0,91, which, alone, assured stability
______________________________________ Chouriço samples: 75% were stable at
ambient temperature, 70% due to aw value alone, 5% by the action of aw and pH values
Chouriço samples: 25% needed refrigeration
26 April 2001 43
Survey Esteves et al. (2000)
26 April 2001 44
Chouriço
Survey 1993Consumers’ Association (DECO)
1 Brand+type 2 Labelling 3 Humidity 4 Protein
5 kcal/100g 6 Fat 7 % Fat 8 Fat evaluation
9 Meat Quality 10 Nitrates/Nitrites 11 Salt
12 Hygiene 13 Palitibility 14 Global appreciation
Vgood;Good;Medium;Mediocre;Bad
26 April 2001 45
ChouriçoSurvey 1998
Consumers’ Association (DECO)
Vgood; + Good; Medium; - Mediocre; Bad
1 Brand+type 2 Labelling 3 Composition 4 kcal/100g
5 Salt 6 Nitrates 7 Phosphates 8 Hygiene 9 Total
10 Palatibility 11 Global appreciation
+ -
26 April 2001 46
5. SEE THE VIDEOS
26 April 2001 47
“SALPICÃOde
VINHAIS”
The Movie
by a Group of Students Meat Technology Option _____________________________ Agro-food Technology Course Polytechnic School of Agrarian Sciences Santarém
26 April 2001 48
Chouriço
- Processing in Images -
Meat Technology Option
Agro-food Technology Course
Polytechnic School of Agrarian Sciences Santarém
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