Table grapes are fruits intended for fresh human consumption due to their sensory attributes and ... more Table grapes are fruits intended for fresh human consumption due to their sensory attributes and nutritional value. The objective of this chapter is to review the existing knowledge about table grapes, including a description of different varieties, with particular emphasis on the new highly appreciated seedless varieties. Following an introductory note on the world distribution and production of table grapes, also considering the impact of climate change, selected varieties of table grapes will be characterized in terms of their physiology, postharvest features, and consumer preferences. A morphological description of each variety, with emphasis on grape skin, grape rachis and grape cluster will be included. A final note on the drying of table grapes into raisins, and the most appropriate varieties for drying, will be given. The major changes occurring throughout the growth, development, and ripening phases of table grapes production will be discussed, regarding both physical (skin...
The Portuguese swine breeds Alentejano (Al) and Bísaro (Bi) are traditionally bred in extensive s... more The Portuguese swine breeds Alentejano (Al) and Bísaro (Bi) are traditionally bred in extensive systems. Al is a fat pig breed related to the Iberian pig breed, from the group of Mediterranean pigs, while Bi belongs to the group of Celtic pigs. In the framework of the European TREASURE project, traditional low-salt Portuguese meat products (2% NaCl) were produced in a local production unit using different genotypes of pigs: Al, Bi and hybrid genotypes BiAl and AlBi. The main objective of the work was to evaluate differences in product quality between genotypes, while trying to reduce the salt content without compromising the safety or acceptability of the products by consumers. Three independent batches were produced, and two sausages per batch were analysed. Quality of products was assessed by physico-chemical (pH, water activity, and lipid content), microbiological and sensory parameters. Significant differences in product composition were observed between genotypes. Products from...
Nowadays, there is an increasing demand for traditional food products, which is concomitant with ... more Nowadays, there is an increasing demand for traditional food products, which is concomitant with higher nutritional and health concerns. The need to reduce salt concentrations or replace NaCl by salt substitutes, such as KCl, has been evidenced by the World Health Organisation, who recommends daily salt intake values of 5 g, corresponding to less than 2 g of sodium. Alentejano (Al) and Bísaro (Bi) are two autochthonous Portuguese pig breeds, traditionally reared in<br> extensive systems. Al is a fatty pig closely related to the Iberian pig, belonging to the group of the Mediterranean pigs, while Bi fits within the Celtic pigs. One of the most appreciated Portuguese traditional drycured meat products is Paio. For this study made in the frame of the European TREASURE* project, Paios were manufactured at a local production unit, using two different pig genotypes: pure breed Al and the hybrid genotype BiAl. Products were made with two different NaCl concentrations in the final pro...
The Alentejano pig (AL) and the Bísaro pig (BI) are the two main autochthonous swine breeds of Po... more The Alentejano pig (AL) and the Bísaro pig (BI) are the two main autochthonous swine breeds of Portugal. Originated from different ancestors they have a similar history across the last century. One hundred years ago AL was the most common swine breed in Portugal, but in the second half of the 20<sup>th</sup> century both Portuguese pig breeds undertook a strong population decline that almost lead to their extinction. However, since the late 80's of last century local breeds were rescued and their populations recovered over the last 30 years. Breeding recovering led to the protection of pork itself and dry products by European protections PDO's and PGI's. In the framework of TREASURE project, a study is in progress aiming to investigate the opportunity of a crossbreeding program involving both breeds with the goal to obtain new products with potential commercial interest and to improve the knowledge on the pure breeds and to protect them against future threats...
This Occasional Paper presents the results of a survey launched in May 2020 among Presidents/Rect... more This Occasional Paper presents the results of a survey launched in May 2020 among Presidents/Rectors, Vice Presidents/Vice Rectors and Offices of International Relations of UNIMED member universities in the Southern Mediterranean, aiming to better understand how universities have been reacting to the pandemic and which innovative solutions have been put in place. The survey results have been updated and enriched by the members of the UNIMED SubNetwork on eLearning and Open Education, and have been enriched with a selection of the inputs collected by UNIMED through the online platform "Online Resilience - A collection of Online Learning Stories during COVID-19".
The Portuguese swine breeds Alentejano (Al) and Bísaro (Bi) are traditionally bred in extensive s... more The Portuguese swine breeds Alentejano (Al) and Bísaro (Bi) are traditionally bred in extensive systems. Al is a fat pig breed related to the Iberian pig breed, from the group of Mediterranean pigs, while Bi belongs to the group of Celtic pigs. In the framework of the European TREASURE project, traditional low-salt Portuguese meat products (2% NaCl) were produced in a local production unit using different genotypes of pigs: Al, Bi and hybrid genotypes BiAl and AlBi. The main objective of the work was to evaluate differences in product quality between genotypes, while trying to reduce the salt content without compromising the safety or acceptability of the products by consumers. Three independent batches were produced, and two sausages per batch were analysed. Quality of products was assessed by physico-chemical (pH, water activity, and lipid content), microbiological and sensory parameters. Significant differences in product composition were observed between genotypes. Products from...
Paio do Alentejo (PA) is one of the most popular dry-fermented sausages in Portugal. The aim of t... more Paio do Alentejo (PA) is one of the most popular dry-fermented sausages in Portugal. The aim of the present work was to evaluate the effect of a high concentration of starter cultures with an extended fermentation step on the safety and quality of PA. Physicochemical parameters, microbiological parameters, biogenic amines, colour, texture profile, and sensory attributes were assessed. Five starters were selected based on our previous works. Staphylococcus equorum S2M7, Staphylococcus xylosus CECT7057, Lactobacillus sakei CV3C2, Lactobacillus sakei CECT7056, and a yeast strain (2RB4) were co-inoculated in meat batters at a concentration of 108 cfu/g for bacteria and 106 cfu/g for yeast strain, and 0.25% dextrose was added. Inoculated starters significantly reduced pH, Listeria monocytogenes counts, and total content in biogenic amines. The studied starter cultures did not compromise the sensory characteristics of PA, and thus, their use can be considered to protect these sausages and...
The consumers’ demand for low-salt and nitrite-free cured meat products forced the industry to in... more The consumers’ demand for low-salt and nitrite-free cured meat products forced the industry to introduce these products in the market assure their safety. Several strategies have been studied to obtain low-salt or nitrite-free meat products assessing mainly their sensory and technological characteristics. Only a few studies assessed their safety. To control microbial hazards, the current knowledge on food preservation should be applied in salt-reduced or nitrite-free meat products, searching for new technologies and employing them in a synergistic way to control pathogens. Protective starters may be an important inhibitory tool to control potential pathogens on low-salt or nitrite-free cured meat products. Vegetable extracts could successfully replace nitrite, if well controlled, to avoid the potential formation of nitrous compounds.
International Journal of Environmental Research and Public Health, 2021
Dry-cured sausages are traditional in Mediterranean countries, and Paio do Alentejo (PA) is one o... more Dry-cured sausages are traditional in Mediterranean countries, and Paio do Alentejo (PA) is one of the most popular in South Portugal. The aim of the present work was to evaluate the effect of combined starters on the safety and quality of PA preserving its sensory quality. Physicochemical parameters, namely pH and water activity (aW), microbiological parameters, biogenic amines, color, texture, and sensory attributes were assessed. Three starter cultures were used, namely Staphylococcus equorum S2M7 and Lactobacillus sakei CV3C2, both separate and combined with the 2RB4 yeast strain at a concentration of 106 cfu/g. Dextrose 0.25% was added to the meat batter. Starters had a significant effect on the reduction of aW values (0.845 to 0.823). The treatment with L. sakei as well as the co-inoculation of L. sakei with S. equorum effectively reduced the L. monocytogenes counts to undetectable levels. Sausages co-inoculated with S. equorum S2M7/L. sakei CV3C2 showed a significant reductio...
Health issues such as cardiovascular disease are often due to dietary habits. Thus, meat industry... more Health issues such as cardiovascular disease are often due to dietary habits. Thus, meat industry needs to reduce salt in their products. However, production of low-salt content dry-cured not affected. The current study evaluated the effect of salt reduction from 6% to 3% in two Portuguese traditional blood dry-cured sausages. Physicochemical and microbiological parameters, biogenic amines content, fatty acids profile, texture profile analyses and sensory panel evaluations were considered. Differences due to salt reduction were noticeable in a faint increase in water activity, which slightly favoured microbial growth, with the highest yeasts numbers found in 6% salt sausages. Total biogenic amines content ranged from 224.72 to 1302.81 mg kg dry matter, with higher amounts, particularly of cadaverine, histamine and tyramine, in low-salt products. Still, histamine significant differences were observed due to salt content. However, texture profile analysis revealed that low-salt produc...
Simple Summary Screening and interpretation of differentially expressed genes and associated biol... more Simple Summary Screening and interpretation of differentially expressed genes and associated biological pathways was conducted among experimental groups with divergent phenotypes providing valuable information about the metabolic events occurring and identification of candidate genes with major regulation roles. This comparative transcriptomic analysis includes the first RNA-seq analysis of the Longissimus lumborum muscle tissue from two Portuguese autochthonous pig breeds with different genetic backgrounds, Alentejano and Bísaro. Moreover, a complementary candidate gene approach was employed to analyse, by real time qPCR, the expression profile of relevant genes involved in lipid metabolism, and therefore with potential impacts on meat composition. This study contributes to explaining the biological basis of phenotypical differences occurring between breeds, particularly the ones related to meat quality traits that affect consumer interest. Abstract Gene expression is one of the ma...
Table grapes are fruits intended for fresh human consumption due to their sensory attributes and ... more Table grapes are fruits intended for fresh human consumption due to their sensory attributes and nutritional value. The objective of this chapter is to review the existing knowledge about table grapes, including a description of different varieties, with particular emphasis on the new highly appreciated seedless varieties. Following an introductory note on the world distribution and production of table grapes, also considering the impact of climate change, selected varieties of table grapes will be characterized in terms of their physiology, postharvest features, and consumer preferences. A morphological description of each variety, with emphasis on grape skin, grape rachis and grape cluster will be included. A final note on the drying of table grapes into raisins, and the most appropriate varieties for drying, will be given. The major changes occurring throughout the growth, development, and ripening phases of table grapes production will be discussed, regarding both physical (skin...
The Portuguese swine breeds Alentejano (Al) and Bísaro (Bi) are traditionally bred in extensive s... more The Portuguese swine breeds Alentejano (Al) and Bísaro (Bi) are traditionally bred in extensive systems. Al is a fat pig breed related to the Iberian pig breed, from the group of Mediterranean pigs, while Bi belongs to the group of Celtic pigs. In the framework of the European TREASURE project, traditional low-salt Portuguese meat products (2% NaCl) were produced in a local production unit using different genotypes of pigs: Al, Bi and hybrid genotypes BiAl and AlBi. The main objective of the work was to evaluate differences in product quality between genotypes, while trying to reduce the salt content without compromising the safety or acceptability of the products by consumers. Three independent batches were produced, and two sausages per batch were analysed. Quality of products was assessed by physico-chemical (pH, water activity, and lipid content), microbiological and sensory parameters. Significant differences in product composition were observed between genotypes. Products from...
Nowadays, there is an increasing demand for traditional food products, which is concomitant with ... more Nowadays, there is an increasing demand for traditional food products, which is concomitant with higher nutritional and health concerns. The need to reduce salt concentrations or replace NaCl by salt substitutes, such as KCl, has been evidenced by the World Health Organisation, who recommends daily salt intake values of 5 g, corresponding to less than 2 g of sodium. Alentejano (Al) and Bísaro (Bi) are two autochthonous Portuguese pig breeds, traditionally reared in<br> extensive systems. Al is a fatty pig closely related to the Iberian pig, belonging to the group of the Mediterranean pigs, while Bi fits within the Celtic pigs. One of the most appreciated Portuguese traditional drycured meat products is Paio. For this study made in the frame of the European TREASURE* project, Paios were manufactured at a local production unit, using two different pig genotypes: pure breed Al and the hybrid genotype BiAl. Products were made with two different NaCl concentrations in the final pro...
The Alentejano pig (AL) and the Bísaro pig (BI) are the two main autochthonous swine breeds of Po... more The Alentejano pig (AL) and the Bísaro pig (BI) are the two main autochthonous swine breeds of Portugal. Originated from different ancestors they have a similar history across the last century. One hundred years ago AL was the most common swine breed in Portugal, but in the second half of the 20<sup>th</sup> century both Portuguese pig breeds undertook a strong population decline that almost lead to their extinction. However, since the late 80's of last century local breeds were rescued and their populations recovered over the last 30 years. Breeding recovering led to the protection of pork itself and dry products by European protections PDO's and PGI's. In the framework of TREASURE project, a study is in progress aiming to investigate the opportunity of a crossbreeding program involving both breeds with the goal to obtain new products with potential commercial interest and to improve the knowledge on the pure breeds and to protect them against future threats...
This Occasional Paper presents the results of a survey launched in May 2020 among Presidents/Rect... more This Occasional Paper presents the results of a survey launched in May 2020 among Presidents/Rectors, Vice Presidents/Vice Rectors and Offices of International Relations of UNIMED member universities in the Southern Mediterranean, aiming to better understand how universities have been reacting to the pandemic and which innovative solutions have been put in place. The survey results have been updated and enriched by the members of the UNIMED SubNetwork on eLearning and Open Education, and have been enriched with a selection of the inputs collected by UNIMED through the online platform "Online Resilience - A collection of Online Learning Stories during COVID-19".
The Portuguese swine breeds Alentejano (Al) and Bísaro (Bi) are traditionally bred in extensive s... more The Portuguese swine breeds Alentejano (Al) and Bísaro (Bi) are traditionally bred in extensive systems. Al is a fat pig breed related to the Iberian pig breed, from the group of Mediterranean pigs, while Bi belongs to the group of Celtic pigs. In the framework of the European TREASURE project, traditional low-salt Portuguese meat products (2% NaCl) were produced in a local production unit using different genotypes of pigs: Al, Bi and hybrid genotypes BiAl and AlBi. The main objective of the work was to evaluate differences in product quality between genotypes, while trying to reduce the salt content without compromising the safety or acceptability of the products by consumers. Three independent batches were produced, and two sausages per batch were analysed. Quality of products was assessed by physico-chemical (pH, water activity, and lipid content), microbiological and sensory parameters. Significant differences in product composition were observed between genotypes. Products from...
Paio do Alentejo (PA) is one of the most popular dry-fermented sausages in Portugal. The aim of t... more Paio do Alentejo (PA) is one of the most popular dry-fermented sausages in Portugal. The aim of the present work was to evaluate the effect of a high concentration of starter cultures with an extended fermentation step on the safety and quality of PA. Physicochemical parameters, microbiological parameters, biogenic amines, colour, texture profile, and sensory attributes were assessed. Five starters were selected based on our previous works. Staphylococcus equorum S2M7, Staphylococcus xylosus CECT7057, Lactobacillus sakei CV3C2, Lactobacillus sakei CECT7056, and a yeast strain (2RB4) were co-inoculated in meat batters at a concentration of 108 cfu/g for bacteria and 106 cfu/g for yeast strain, and 0.25% dextrose was added. Inoculated starters significantly reduced pH, Listeria monocytogenes counts, and total content in biogenic amines. The studied starter cultures did not compromise the sensory characteristics of PA, and thus, their use can be considered to protect these sausages and...
The consumers’ demand for low-salt and nitrite-free cured meat products forced the industry to in... more The consumers’ demand for low-salt and nitrite-free cured meat products forced the industry to introduce these products in the market assure their safety. Several strategies have been studied to obtain low-salt or nitrite-free meat products assessing mainly their sensory and technological characteristics. Only a few studies assessed their safety. To control microbial hazards, the current knowledge on food preservation should be applied in salt-reduced or nitrite-free meat products, searching for new technologies and employing them in a synergistic way to control pathogens. Protective starters may be an important inhibitory tool to control potential pathogens on low-salt or nitrite-free cured meat products. Vegetable extracts could successfully replace nitrite, if well controlled, to avoid the potential formation of nitrous compounds.
International Journal of Environmental Research and Public Health, 2021
Dry-cured sausages are traditional in Mediterranean countries, and Paio do Alentejo (PA) is one o... more Dry-cured sausages are traditional in Mediterranean countries, and Paio do Alentejo (PA) is one of the most popular in South Portugal. The aim of the present work was to evaluate the effect of combined starters on the safety and quality of PA preserving its sensory quality. Physicochemical parameters, namely pH and water activity (aW), microbiological parameters, biogenic amines, color, texture, and sensory attributes were assessed. Three starter cultures were used, namely Staphylococcus equorum S2M7 and Lactobacillus sakei CV3C2, both separate and combined with the 2RB4 yeast strain at a concentration of 106 cfu/g. Dextrose 0.25% was added to the meat batter. Starters had a significant effect on the reduction of aW values (0.845 to 0.823). The treatment with L. sakei as well as the co-inoculation of L. sakei with S. equorum effectively reduced the L. monocytogenes counts to undetectable levels. Sausages co-inoculated with S. equorum S2M7/L. sakei CV3C2 showed a significant reductio...
Health issues such as cardiovascular disease are often due to dietary habits. Thus, meat industry... more Health issues such as cardiovascular disease are often due to dietary habits. Thus, meat industry needs to reduce salt in their products. However, production of low-salt content dry-cured not affected. The current study evaluated the effect of salt reduction from 6% to 3% in two Portuguese traditional blood dry-cured sausages. Physicochemical and microbiological parameters, biogenic amines content, fatty acids profile, texture profile analyses and sensory panel evaluations were considered. Differences due to salt reduction were noticeable in a faint increase in water activity, which slightly favoured microbial growth, with the highest yeasts numbers found in 6% salt sausages. Total biogenic amines content ranged from 224.72 to 1302.81 mg kg dry matter, with higher amounts, particularly of cadaverine, histamine and tyramine, in low-salt products. Still, histamine significant differences were observed due to salt content. However, texture profile analysis revealed that low-salt produc...
Simple Summary Screening and interpretation of differentially expressed genes and associated biol... more Simple Summary Screening and interpretation of differentially expressed genes and associated biological pathways was conducted among experimental groups with divergent phenotypes providing valuable information about the metabolic events occurring and identification of candidate genes with major regulation roles. This comparative transcriptomic analysis includes the first RNA-seq analysis of the Longissimus lumborum muscle tissue from two Portuguese autochthonous pig breeds with different genetic backgrounds, Alentejano and Bísaro. Moreover, a complementary candidate gene approach was employed to analyse, by real time qPCR, the expression profile of relevant genes involved in lipid metabolism, and therefore with potential impacts on meat composition. This study contributes to explaining the biological basis of phenotypical differences occurring between breeds, particularly the ones related to meat quality traits that affect consumer interest. Abstract Gene expression is one of the ma...
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