Chourico
Mostrando 1-4 de 4 artigos, teses e dissertações.
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1. Microbial spoilage of portuguese chouriço along shelf life period
Microbial flora of portuguese chouriço (Alentejano (A) and Ribatejano (R)) with abnormal sensorial characteristics along shelf life was studied. Mesophilic anaerobic bacteria, enterococci, mesophilic sporeformers, coliforms, coagulase-positive staphylococci, sulphite reducing clostridia, Clostridium perfringens, moulds and yeasts were the most representativ
Braz. J. Microbiol.. Publicado em: 2013
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2. Qualidade e vida de prateleira de chouriço defumado elaborado com sangue, vísceras e carne de caprinos / Quality and shelf life of smoked chorizo made with blood, viscera and goat meat.
Com o aumento da população mundial, torna-se cada vez mais frequente a busca por novas fontes proteicas que atendam às necessidades nutricionais dos consumidores e ao mesmo tempo possuam atratividade sensorial. Na indústria cárnea, o aproveitamento integral da carcaça dos animais de abate é ineficiente, especialmente dos componentes não constituintes
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 10/02/2012
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3. O SABOR DO SANGUE: uma análise sociocultural do chouriço sertanejo
Cette étude propose de réaliser une lecture du chouriço, une confiture faite avec du sang, fabriquée et consommée dans tout le Seridó potiguar. Grace à lobservation ethnographique réalisée entre 2003 et 2007, nous découvrons une économie domestique, une organisation sociale, des formes de sociabilité et de solidarité contruites autour de léleva
Publicado em: 2008
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4. Registered Designation of Origin Areas of Fermented Food Products Defined by Microbial Phenotypes and Artificial Neural Networks
Cheese produced from raw ewes’ milk and chouriço, a Portuguese dry fermented sausage, are still produced in a traditional way in certain regions of Portugal by relying on colonization by microbial populations associated with the raw materials, equipment, and local environments. For the purpose of describing the product origins and types of these fermented
American Society for Microbiology.