Portuguese Traditional Sausages: Different Types

JEF43_proof ■ 19 February 2016 ■ 1/10

J Ethn Foods - (2016) 1e10

55 Contents lists available at ScienceDirect 56 57 Journal of Ethnic Foods 58 59 60 journal homepage: http://journalofethnicfoods.net 61 62 63 64 65 1 Portuguese traditional sausages: different types, nutritional 66 2 67 3 composition, and novel trends 68 4 69 a a b, 1 a, b, *, 1 5 Q28 Claudia Marcos ,Claudia Viegas , Andre M. de Almeida , Maria Manuela Guerra 70 6 a 71 7 Escola Superior de Hotelaria e Turismo do Estoril, Estoril, Portugal b CIISA/Faculdade de Medicina Veterinaria, Polo Universitario da Ajuda, Lisboa, Portugal 72 8 73 9 74 10 article info abstract 75 11 76 12 Article history: Traditional sausagesdsmoked, fermented or drieddare meat products that are part of the traditional 77 13 Available online xxx daily diet in rural Portugal, and also highly valued in major cities with an increasing demand. These 78 14 ethnic meat products are manufactured mainly by small-scale industries or artisanal producers ac- 79 15 Keywords: cording to and/or inspired by traditional processes. They are present in a wide variety of types, many 80 16 composition recognized for their quality (38 certified products). Presently, cure technologies used are important for 81 17 innovation the potential they represent in transformation and diversification. Additionally, they add flavors and Portuguese 82 colors to meat that are much appreciated, surpassing meat preservation proposes. A review on the types 18 production 83 and manufacturing technological aspects associated to Portuguese traditional sausages (PTS) is provided 19 sausages 84 20 Q4 traditional in this article. Additionally, nutritional composition of the products is presented. Future developments fi fi 85 21 foreseen in the eld, in the light of current knowledge and market trends, are nally addressed. Copyright © 2016, Korea Food Research Institute, Published by Elsevier. This is an open access article 86 22 under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). 87 23 88 24 89 25 90 26 91 27 1. Introduction countries, including Portugal, air-dried sausages made with spices 92 28 are the most common type, with relatively long ripening periods 93 29 Mediterranean sausages may be classified as dry fermented meat compared to central and northern European countries [5], where 94 30 products. They are made predominantly with pure pork products fermentation is usually accompanied by a smoking process or a less 95 31 and involve long ripening periods, up to several months, often intense drying process. In both categories of sausages, industrial 96 32 without clear separation between fermentation and drying. These development in general, also includes the use of starter cultures to 97 33 may be considered low-acidic meat products (final pH > 5). Shelf life standardize and control production, with some exceptions. Con- 98 34 is mainly determined by drying and lowered water activity [1,2]. cerning the latter, in Portugal most of the manufacturers do not add 99 35 Raw fermented sausages, in general, can be defined as products any starters to the meat mixtures for sausages [6,7]. These tradi- 100 36 made by selecting, chopping, and mincing meat and fat, with or tional/ethnic sausages are very different from those found for 101 37 without offal, mixed with seasoning, spices, and authorized addi- instance in the American market, where the most commonly found 102 38 tives, that are then ripened and dried (cured) and, sometimes, fermented sausages are semi cured, fermented rapidly at relatively 103 39 smoked (for example, in Portugal curing is usually associated to high temperatures, with a short drying period leading, therefore, to 104 40 smoking) [3]. However, regional traditions, environmental varia- very different organoleptic characteristics [8e10]. In this paper, 105 41 tions, family recipes, and other factors have given rise to a wide authors review the main types of traditional meat sausages pro- 106 42 range of fermented sausages, and it can be said that there are duced in the different regions of Portugal, addressing three main 107 43 almost as many types of sausages as there are geographical regions issuesdproduction, nutritional composition, and future trends. 108 44 or ultimately manufacturers, although their production processes 109 45 always require the combination of fermentation and dehydration 110 2. Manufacturing technological aspects associated to 46 and/or smoking [2,4]. In the specific case of Mediterranean 111 Portuguese traditional sausages 47 112 48 113 2.1. Types of products 49 Q2 * Corresponding author. 114 50 E-mail address: [email protected] (M.M. Guerra). 115 1 There is a wide variety of sausages produced in Portugal, and 51 Present address: Ross University School of Veterinary Medicine, P.O. Box 334. 116 Q3 Basseterre, St. Kitts & Nevis, West Indies. albeit being produced all over the country, they are predominantly 52 117 53 http://dx.doi.org/10.1016/j.jef.2016.01.004 118 54 2352-6181/Copyright © 2016, Korea Food Research Institute, Published by Elsevier. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/ 119 licenses/by-nc-nd/4.0/).

2 J Ethn Foods 2016; -:1e10

1 manufactured in the North region (namely in the districts of Vila In 2001, an inventory accomplished by the Portuguese Ministry 66 2 Real and Bragança, generally deﬁned as Tras-os-Montes) and in the of Agriculture (Ministerio da Agricultura, do Desenvolvimento 67 3 Southern region of the country (Alentejo, comprising the districts Rural e das Pescas) was published listing and characterizing main 68 4 of Evora, Beja, and Portalegre). traditional products from Portugal, including meat products [11]. 69 5 70 6 71 7 72 8 Table 1 73 9 Current and classiﬁed traditional sausages, bagged hams, and other traditional meat products from Portugal. Q24,25 74 10 Type Name Name/protected geographical status 75 11 76 Alheira Alheira de Boticas Alheira de Barroso Montalegre PGI 12 Alheira de Chaves Alheira de Vinhais PGI 77 13 Alheira de Mirandela 78 14 Alheira Terras da Alfandega^ 79 15 Assadura Assadura de Boticas 80 Bucheira Bucheira de Boticas 16 Bucho Bucho da Serta~ 81 17 Bucho de carne de Pinhel 82 18 Butelo Butelo de Bragança Butelo de Vinhais PGI 83 ^ 19 Butelo Terras da Alfandega PGI 84 Cabeça de xara 20 85 Cacholeira branca Cacholeira branca de Portalegre PGI 21 Catalao~ Catalao~ de Barrancos 86 22 Chouriça Chouriça de bofe da Guarda Chouriça de carne de Barroso-Montalegre PGI 87 23 Chouriça de carne da Guarda Chouriça de carne de Vinhais PGI 88 24 Chouriça de carne de Pinhel Chouriça doce de Vinhais PGI 89 Chouriço Chouriço de carne Chouriço azedo de Vinhais PGI 25 Chouriço de carne Terras da Alfandega^ Chouriço de abobora de Barroso-Montalegre PGI 90 26 Chouriço doce Terras da Alfandega^ Chouriço de carne de Estremoz e Borba PGI 91 27 Chouriço azedo de Farinha de Boticas Chouriço de Portalegre PGI 92 ^ 28 Chouriço azedo Terras da Alfandega Chouriço grosso de Estremoz e Borba PGI 93 Chouriço de abobora de Boticas Chouriço Mouro de Portalegre PGI 29 94 Chouriço de Barrancos 30 Chouriço de carne da Serra de Monchique 95 31 Chouriço Mouro dos Açores 96 32 Chouriço raiano 97 33 Farinheira Farinheira da Guarda Farinheira de Estremoz e Borba PGI 98 Farinheira de milho de Monchique Farinheira de Portalegre PGI 34 Farinheira raiana 99 35 Farinhota Farinhota de Boticas 100 36 Linguiça Linguiça de Boticas Linguiça de Portalegre PGI 101 37 Linguiça de Chaves Linguiça do Baixo Alentejo PGI 102 Linguiça de Vinhais PGI 38 103 Lombo Lombo branco de Portalegre PGI 39 Lombo enguitado de Portalegre PGI 104 40 Maranhos Maranhos da Serta~ 105 41 Molhos Molhos de Monchique 106 42 Morcela Morcela da Guarda Morcela de assar de Portalegre PGI 107 Morcela de Pinhel Morcela de cozer de Portalegre PGI 43 Morcela doce de Jarmelo Morcela de Estremoz e Borba PGI 108 44 Morcela de carne de Monchique 109 45 Morcelas de S. Miguel 110 46 Morcilha Morcilha de Barrancos 111 47 Moura Moura de Vila Real 112 Paia Paia de lombo de Estremoz e Borba PGI 48 Paia de toucinho de Estremoz e Borba PGI 113 49 Painho Painho de Portalegre PGI 114 50 Paio Paio branco Paio de Beja PGI 115 51 Paio de Barrancos Paio de Estremoz e Borba PGI 116 Paio de lombinho 52 Paio de lombo de Barrancos 117 53 Paio raiano 118 54 Presunto Presunto Terras da Alfandega^ Presunto de Barrancos PDO 119 55 Presunto de Lamego Presunto e Paleta do Alentejo PDO 120 ~ 56 Presunto do Marao-Padrela Presunto e Paleta de Campo Maior e Elvas PGI 121 Presuntos de Fiaes~ e de Castro Laboreiro e Melgaço Presunto e de Santana da Serra PGI 57 Presunto de Barroso PGI 122 58 Presunto de Vinhais PGI 123 59 Salpicao~ Salpicao~ de Boticas Salpicao~ de Barroso-Montalegre PGI 124 ~ ~ 60 Salpicao de Chaves Salpicao de Vinhais PGI 125 Salpicao~ de Terras da Alfandega^ 61 Salsichao~ Salsichao~ de Barrancos 126 62 Sangueira Sangueira de Boticas Sangueira de Barroso-Montalegre PGI 127 63 128 Note. From: “Soeiro A (Coord.) Ministerio da Agricultura, do Desenvolvimento Rural e das Pescas,” by Produtos Tradicionais Portugueses, 2001, Direcçao-Geral~ de Desenvol- 64 vimento Rural (DGDRural), 2, pp 376. Copyright XXX, Name of Copyright Holder; and from: “Guia de compras. Produtos tradicionais,” by QUALIFICA, 2011, Publiagro Lda, pp 255, 129 65 Copyright XXX, Name of Copyright Holder. Adapted with permission. 130

C. Marcos et al / Portuguese traditional sausages 3

1 This publication was part of a broader European inventory in pig breeds such as large white, landrace, Pietrain, and particularly 66 2 terms of traditional productsdEuroterroirsdGroupement Euro- Duroc and their crosses with local breeds are frequently used. 67 3 peen d'Inter et^ Economique, although limiting the national quota Meat (muscle, fat, offal, blood) from other species (beef, poultry, 68 4 to 350 products, thus excluding many others, as is stated in the game meat) may also be added, depending on the product, as well 69 5 publication. Table 1 summarizes the major types of traditional/ as other less frequent ingredients such as bread, flour, rice, nuts, 70 6 ethnic sausages, bagged hams, and other traditional meat prod- and fruits. 71 7 ucts from Portugal that were included in the previously Salt, red pepper paste, and garlic paste are the condiments that 72 8 mentioned publication and also in the shopping guide for tradi- are used traditionally [14]. These substances are extremely impor- 73 9 Q5 tional products published in 2011 by Qualifica [12], a national tant, as they provide necessary organoleptic characteristics, 74 10 association of producers for the valorization and classification of contributing to the typicality of the products. An important role of 75 11 Q6 traditional products. For each type of product, the most popular or these seasonings in the inhibition activity of spoiling and patho- 76 12 classified kinds which differ according to the producing region or genic microorganisms has been shown. Moreover, it appears that 77 13 geographical area, are also indicated. Out of the 26 types indicated they favor the growth of lactic acid bacteria promoting lactic 78 14 and 91 kinds, 38 products are certified: 36 with Protected fermentation [15]. For example, salt serves several functions: gus- 79 15 Geographical Indication (PGI) and two with Protected Designation tatory, bacteriostatic, and promoter of physical and chemical 80 16 of Origin status (Fig. 1). changes in deep muscle or fat meat. At low temperatures, it is 81 17 considered an excellent regulator of microbial flora. Although not 82 18 2.2. Ingredients of Portuguese traditional sausages having a destructive action against bacteria, concentrations as high 83 19 as 10% inhibit the growth of various microorganisms, whereas at 84 20 Portuguese traditional sausages (PTS), like other sausages, concentrations of 7e8%, it acts only on anaerobes. Salt used in the 85 21 consist mainly of pork meat (with the exception of alheira and production of dry cured sausages at concentrations between 2.5% 86 22 farinheira) and fat, as main ingredients. For the large majority of and 3% inhibits the growth of pathogenic microorganisms, but does 87 23 each of the indicated products, ingredients and additives are not affect the microbial development responsible for acidification, 88 24 regulated under the Portuguese standard system. Different which is influenced only at concentrations > 3%. The bacteriostatic 89 25 autochthonous pig breeds, fed differently, cause inevitable differ- action of the salt at the concentrations used in meat products is 90 26 ences of taste in sausages, which are produced in different regions partial and is reinforced by smoking, drying, and other processes 91 27 [13]. For example, in Tras-os-Montes “Bísaro” breed (or crosses) is [16,17]. 92 28 the predominant meat source, while in Alentejo, “Porco Alente- To distribute condiments in meat, water is used as an excipient, 93 29 jano”, a rustic and fatty pig similar to the Spanish Iberian pig, is the which eases the absorption of seasonings by the meat and as in 94 30 main breed for traditional sausage production. Also, commercial homogeneous mixing. As excipients, wine (especially white), sweet Q7 95 31 96 32 97 33 98 34 99 35 100 36 101 37 102 38 103 39 104 40 105 41 106 42 107 43 108 44 109 45 110 46 111 47 112 48 113 49 114 50 115 51 116 52 117 53 118 54 119 55 120 56 121 57 122 58 123 59 124 60 125 61 126 62 127 63 128 64 129 65 Fig. 1. Classified traditional meat products from Portugal according to their geographical area of production. 130

4 J Ethn Foods 2016; -:1e10

1 wine, and vinegar may also be used, acting also as condiments. Red among them [15,18e20] and photos of some of them are also 66 2 pepper paste is a product obtained from milling and sifting fresh provided: (1) alheira (Fig. 2A)dsausage cured by smoking, made of 67 3 ripened red peppers (Capsicum annuum L.), which is then salted and a mixture of different types of meats (veal, pork, chicken, turkey, 68 4 fermented. Garlic (Allium sativum L.), having a typical taste, is al- game meat, etc.) connected by bread and fat. Specific spices like 69 5 ways present in the sausages although the amount added to the salt, pepper, paprika, olive oil (or lard) are added as well as garlic 70 6 product varies depending on the product type and the production and legally authorized additives; (2) chouriça (Fig. 2B)dcan be of 71 7 area. In addition to these, other spices such as black pepper (Piper various types: meat, blood, honey, etc. The chouriça de carne (meat 72 8 nigrum), clove (Syzygium aromaticum), cumin (Cuminum cyminum), type) is made of lean and fat pork and mixed with red pepper paste, 73 9 bay leaf (Laurus nobilis), and others are also used, depending on the garlic or salt, among others. It can be traditional (made exclusively 74 10 region and type of product, and significantly among producers [18]. with natural casings), current (made with boiled or brined rind), or 75 11 According to specific regulations, additives may also be incor- extra (made with selected leaner meats). Its appearance is firm with 76 12 porated (nitrites, for example); salt is used with incorporation of a reddish color and brightness; (3) chouriço de carne (Fig. 2C)d 77 13 nitrite and/or nitrate, depending on the legislation. The use of these stuffed smoking and/or cured of narrow gauge and variable format 78 14 additives is intended to improve the color, flavor, aroma, and consisting of pork and fat, macroscopically visible in fragments 79 15 preservation of cured products [15]. with added spices (such as salt, garlic, red pepper paste) and ad- 80 16 Casings that are used can be from natural lamb, pork or beef, ditives. This sausage can be classified as: traditional chouriço, 81 17 Q8 fresh, salted, dried or, in alternative, artificial edible. This will serve chouriço extra (fat free, < 3 times the total protein content), and 82 18 to case the mass, defining the shape and constituting the outer part chouriço corrente (free fat content, < 2 times the total protein); (4) 83 19 of the filling. Often, the casing used from the small intestine is used chouriço mouro (Fig. 2D)dsausage cured by smoking and mainly 84 20 for smaller size sausages, such as linguiças while the casing of the from pork fat and offal, fresh or cold treated, finely fragmented with 85 21 large intestine (rectum) is used for the production of sausage of seasonings (salt, pepper, and cloves) and additives added. The 86 22 medium/coarse caliber such as salpicoes~ or paios. In general, the use exterior appearance is a black color, shiny with semi-soft consis- 87 23 of natural casings is preferred in order to ensure tradition and tency. When cut, the dough should be homogeneous, perfectly 88 24 originality of the products [18]. connected, with marbled aspect, and bright; (5) morcela (Figs. 2E 89 25 and 2F)dsausage blanched in hot water and/or smoked, basically 90 26 consisting of pig fat, finely fragmented, and blood, added spices, 91 2.3. Products characterization 27 and additives. The essential ingredients are soft fat, minced pork 92 28 and fresh blood. It varies considerably according to the producing 93 Considering the vast number of products, only the most signif- 29 region; (6) linguiça (Fig. 2G)dsmoked sausage consisting solely of 94 icant will be characterized aiming to explain the major differences 30 meat and fat pork chopped with added spices and possibly addi- 95 31 tives, fat free content and < 2.5 times the total protein content; (7) 96 32 farinheira (Fig. 2H)dfilled, smoked, and cured, presenting a 97 33 crumbly mass, horseshoe-shaped or right, consisting of pig fat (not 98 34 less than 45% of total weight of ingredients), fresh, or cold treated. 99 35 To the mixture of pork fat finely chopped, orange juice is added, as 100 36 well as white wine, wheat flour, and sweet spices, such as sweet 101 37 paprika, pepper, salt, etc. The casing is not completely filled with 102 38 the mixture; (8) chouriço de sanguedsausage blanched in hot wa- 103 39 ter, basically consisting of blood and pig fat with spices, including 104 40 pepper, vinegar, cloves, and additives; (9) cacholeiradsausage 105 41 blanched in hot water and/or smoke consisting of liver and other 106 42 internal organs, and pig fat, fresh or cold treated, finely shredded 107 43 with added spices and additives. The exterior is dark brown, mat, or 108 44 brilliant, depending on the type and presents a semi-soft consis- 109 45 tency; and (10) salpicao~ dcan be made according to different vari- 110 46 ants, both in terms of the method of preparation and the 111 47 condiments used for flavor. Casing is natural and the mix is made 112 48 with pork loin or other lean parts, as well as firm fat. Large pieces of 113 49 meat from the loin are used, seasoned with paprika, garlic, bay leaf, 114 50 and wine. The meat stays for some time in the so called “vinha de 115 51 alhos”, which is a type of brine made with the referred condiments. 116 52 Smoking time varies considerably with the producing region. 117 53 Many sausages are produced using traditional processes at small 118 54 manufacturing units, where conditions like time and temperature 119 55 during the different processing stages are not fully controlled. 120 56 During recent years, however, some units became more industri- 121 57 alized, even when adopting traditional processes. Variations to the 122 58 traditional manufacturing processes refer to the mechanization and 123 59 the control of the curing phase (with the use of curing and/or 124 60 smoking chambers with controlled temperature and humidity), 125 61 achieving a continuous and less variable production throughout the 126 62 year. 127 Fig. 2. Some traditional Portuguese sausages. (A) Alheira (Tras-os-Montes); 63 Cured sausages may be consumed raw, but are mostly cooked, 128 (B) chouriça de porco Bísaro (Tras-os-Montes); (C) chouriço de carne (Alentejo); 64 (D) chouriço mouro (Beira); (E) Morcela (Alentejo); (F) Morcela (Tras-os-Montes); fried, roasted, or boiled and used as starters or as ingredients in 129 65 (G) Linguiça (Alentejo); and (H) Farinheira (Alentejo). different recipes, such as the cozido a Portuguesa, which is a 130

C. Marcos et al / Portuguese traditional sausages 5

1 traditional Portuguese stew (Figs. 3A and 3B) that usually includes maturation phase of the meat masses is characterized essentially by 66 2 shin of beef, pork, assorted offal, chicken, and several types of the entry of salt in meat pieces and simultaneous by the extraction 67 3 Portuguese smoked sausages; also, it is prepared and served with of water and myofibrillar proteins and microbial development, 68 4 cabbage, carrots, turnips, rice, potatoes, sweet potatoes, and collard which results in the release of products of its metabolism. When 69 5 greens, depending on the regions. extracted, myofibrillar proteins make the surfaces of the fragments 70 6 sticky and play a key role in connecting the masses (Frey, cited by 71 7 fi 72 2.4. Manufacturing technological process Elias et al [8]). In the lling operation, the matured mass is intro- 8 duced into casings. These casings provide cohesion to the mass, 73 9 fi fl 74 Sausage production comprises the following main steps: (1) shape, and size, protecting from super cial external in uences, 10 75 escolhadmeat and fat selection; (2) migadmeat chopping; (3) including microbial contamination. They cannot be a source of 11 76 preparation of the mix and seasoning; (4) maturation; (5) filling; microbial or chemical contamination. The cure, which in Portugal is 12 77 (6) atadura e picadodtie and prick of casings; (7) ripening (curing e almost always associated with smoking, continues the physical, 13 78 smoking and/or drying); or (8) heat treatment. chemical, biochemical, and microbiological processes started at the 14 79 The selection step is the operation where different meats and stage of maturation, and will result in products with organoleptic 15 80 fats that make up the various types of sausage are selected, elimi- and preservation characteristics completely different from the raw 16 81 nating parts that should not be included in the sausages. Muscle/fat material (Rosario, cited by Elias et al [8]). 17 82 relation from meat is very important, as the amount of fat affects In traditional/artisanal activity, fermented meat products are 18 83 the quality of the cured products, particularly tenderness, juiciness, made without inoculation of commercial starter cultures and 19 84 and flavor. In addition, it keeps moisture in muscle fibers, thereby addition of sugars. The fermentation process is spontaneously 20 85 accelerating the fermentations that occur during the curing stage. achieved at a moderate rate by the natural occurring microbiota, at 21 fi 86 Therefore, when choosing the meat, it should be noted that the room temperatures dif cult to standardize [6,7]. 22 87 resulting mass should be balanced in terms of composition of lean Fermentation and ripening/drying are not always two separate 23 88 meat and firm fat [15]. Meat chopping reduces raw material (meat steps and can be carried out in a natural dryer depending on local 24 89 and fat) to suitably sized fragments. This is a manual or mechanical climate conditions. Traditional dry sausages rely on natural 25 90 operation. Manual chopping is still associated with homemade contamination by environmental microbiota. This contamination 26 91 sausage making. The degree of size reduction is directly related to occurs during slaughtering and increases during manufacturing 27 92 the elimination of water, slower for larger fragments, and with the [10]. 28 93 binding of the masses, greater with smaller fragments. In the Microbiota of dry/fermented sausages include bacteria useful 29 94 preparation of the mix, other ingredients are added to the main raw for fermentation, but also spoilage microorganisms that may cause 30 fi 95 materials and mixed until a homogeneous mass is obtained. The negative changes in the sensory properties of the nal product, due 31 to their metabolic activity. However, it is documented that tradi- 96 32 tional dry/fermented sausages rarely present health risks associ- 97 33 ated to microbial contamination [21]. 98 34 Gram-positive, catalase-positive cocci constitute the second 99 35 most dominant microbiota after lactic acid bacteria in French, 100 36 Spanish, and Portuguese sausages. The most abundant species, 101 37 Enterococcus faecium and Enterococcus faecalis, may compete well in 102 38 fermented sausages. In fact, the development and type of micro- 103 39 biota depends on specific formulations and technological practices 104 40 and is also controlled during smoked fermented/dry sausage pro- 105 41 cessing. For example, the particular technology of chouriço with 106 42 preventive hygienic measures applied during processing has 107 43 particular hurdle phases, such as a resting period and a smoking 108 44 period complemented by a drying phase, which contribute to the 109 45 stability and safety of the product [22e24]. 110 46 The smoking step is, in most cases, the intensive smoking by 111 47 direct fire from hard wooddespecially cork and helm oak (Quercus 112 48 suber and Quercus rotundifolia, respectively). Smoke flavorings, 113 49 such as aldehydes, aliphatic acids, and phenolic compounds, in 114 50 addition to flavor and color, also contribute to the foregoing quality 115 51 (shelf life) of processed meats and are effective antibacterial and 116 52 antifungal agents (Wendorff and Hollenbech, cited by Matos et al 117 53 [25,26]). Distinct specific taste, odor, and appearance patterns in Q9 118 54 sausages are created according to the smoking operation, different 119 55 in terms of extension and intensity according to the regions of 120 56 Portugal, also generating diverse contents of polycyclic aromatic 121 57 hydrocarbons associated to these products [27]. 122 58 After smoking, sausages are still in a drying process, and are 123 59 placed in chambers that are prepared for this purpose. The changes 124 60 started in the smoking step should continue, including dehydration 125 61 and acidification. At this stage, the reduction of water activity takes 126 62 place to values that allow the preservation and safety of the 127 63 products. Also, there is a series of biochemical phenomena that 128 64 Fig. 3. Examples of gastronomic use of PTS. (A) Several Portuguese sausages boiled in determine the organoleptic characteristics (taste, aromatic), which 129 65 the Cozido a Portuguesa; and (B) serving cozido a Portuguesa with all the ingredients. are distinctive of traditional sausages [18,26]. 130

Please cite this article in press as: Marcos C, et al., Portuguese traditional sausages: different types, nutritional composition, and novel trends, Journal of Ethnic Foods (2016), http://dx.doi.org/10.1016/j.jef.2016.01.004 65 64 63 62 61 60 59 58 57 56 55 54 53 52 51 50 49 48 47 46 45 44 43 42 41 40 39 38 37 36 35 34 33 32 31 30 29 28 27 26 25 24 23 22 21 20 19 18 17 16 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 6 laect hsatcei rs s acsC ta. otgeetaiinlsuae:dfeettps urtoa opsto,adnvltrends novel and composition, nutritional types, different sausages: traditional Portuguese al., http://dx.doi.org/10.1016/j.jef.2016.01.004 et (2016), C, Foods Marcos Ethnic as: of press Journal in article this cite Please

Table 2 Mean composition values for some traditional Portuguese sausages. Adapted from INSA [29] . Q26

Product Energy Energy Water Protein Total Total CH Mono þ disaccharides Starch Fiber Saturated Monounsaturated Poli unsaturated Trans fatty Linoleic Cholesterol (kcal) (kJ) (g) (g) fat (g) available (g) (g) (g) (g) fatty acids (g) fatty acids (g) fatty acids (g) acids (g) acid (g) (mg)

Alheira 308.5 1291 43.8 8.3 18.1 27.4 1,0 26.4 1.4 5.2 6.6 4.1 0.05 3.7 32 Chouriço de carne de porco, magro 408 1709 32.5 24.5 34.5 0 0 0 0 11.9 13.6 4,0 0.1 3.4 85 (lean pork meat chourico) Chouriço de carne de porco, gordo 544 2276 23.0 15.4 53.6 0 0 0 0 18.5 21.2 6.2 0.15 5.3 96 (fat pork meat) Chouriço de sangue 328 1374 54.1 11.0 31.6 0 0 0 0 12.3 14.2 2.6 0.11 2.1 110 Farinheira 498 2084 25.3 4.8 41,0 26.7 0.5 26.2 1.2 14.5 16,0 6.6 0.11 5.8 58 Fiambre 303 1269 51.5 18,0 25.5 0.5 0.5 0 0 8.9 11.8 3,0 0.07 2.7 64 Linguiça 437 1828 31.3 21.5 39.0 0 0 0 0 13.4 15.4 4.5 0.11 3.9 85 Morcela 363 1519 44.8 12,0 29.5 12,0 0.4 11.6 0.6 9.7 11.3 3.8 0.08 3.3 106 Mortadela 379 1586 42,0 18.3 33.2 1.7 0 1.7 0 12.4 15.2 3.4 0.1 3,0 60 Paio de lombo (“marble”) 288 1204 41.7 29.2 19,0 0 0 0 0 6.5 7.5 2.2 0.06 1.9 65 Paio de lombo entremeado 361 1511 37.9 22.8 30,0 0 0 0 0 13.7 15.7 4.6 0.12 3.9 77 Presunto 215 900 55.2 25.0 12.8 0 0 0 0 4.1 5.1 1.4 0.02 1.2 66 Salame 422 1764 38,0 19.5 37.6 1.3 0 1.3 0 12.9 14.9 4.3 0.11 3.7 80 Salpicao~ 412 1725 32.6 20.5 36.7 0 0 0 0 12.6 14.5 4.2 0.11 3.6 84

Salsicha fresca (fresh raw sausage) 210 877 65.7 15.5 16.4 0 0 0 0 5.4 5.4 1.1 0.1 0.8 45 2016; Foods Ethn J Salsicha tipo Frankfurt (frankfurt 178 743 70.0 9,0 14.7 2.4 1.2 1.2 0.1 4.8 5.7 1.6 0.03 1.4 46 type sausage)m) 324.0 1357.0 46.0 19.2 26.8 1.6 0.2 1.4 0.1 9.5 11.1 3.1 0.1 2.7 70.7 DRIAverage ( <300

Product Retinol (Vitamin Vit. A (retinol Vit. D a- Tiamine Ribo Niacine Niacine Vit B6 Vit. Folate Na (mg) K (mg) Ca P Mg (mg) Fe Zn A total) (mg) equivalents) ( mg) (mg) Tocoferol (mg) ﬂavine equivalents (mg) (mg) B12 (mg) (mg) (mg) (mg) (mg) (mg) (mg) (mg) ( mg) - :1

Alheira 0 0 0 0.3 0.02 0.07 3.7 2.4 0.03 1.0 1.0 667 86 19 52 16 0.3 1.1 e 10 Chouriço de carne de porco, magro 0 0 0 0.4 0.69 0.2 6.3 5.0 0.38 1.8 1.0 2300 210 30 280 21 2.7 3.1 (lean pork meat chourico) Chouriço de carne de porco, gordo 0 0 0 0.2 0.38 0.19 9.2 4.0 0.27 1.7 1.0 2634 369 23 200 21 2.5 3.1 (fat pork meat) Chouriço de sangue 0.012 12 0.9 0.15 0.1 0.1 3.1 1.0 0.042 0.3 4.6 1101 185 40 70 18 13.5 1.2 Farinheira 0.004 4.0 0.12 0.3 0.16 0.11 2.8 2.0 0.09 0.1 6.0 963 141 25 70 18 1.6 0.7 Fiambre 0 0 0 0.16 0.65 0.15 6.4 3.5 0.29 1.1 2.0 1875 375 18 164 25 0.9 3.0

Linguiça 0 0 0 0.3 0.6 0.25 9.6 5.0 0.4 1.8 3.0 2909 381 30 200 22 2.0 3.2 JEF43_proof Morcela 0.012 12 0.9 0.15 0.18 0.08 3.5 1.6 0.04 0.3 4.6 511 185 24 95 18 10 1.2 Mortadela 0 0 0 0.06 0.12 0.16 7.4 4.0 0.15 1.4 3.0 1541 202 21 180 14 2.2 2.6 Paio de lombo (“marble”) 0 0 0 0.2 0.7 0.2 11 5.0 0.48 1.2 3.0 3507 316 25 263 25 1.0 3.8 Paio de lombo entremeado 0 0 0 0.2 0.65 0.2 9.9 5.0 0.4 1.0 2.6 1774 361 24 265 16 1.5 3.1

Presunto 0 0 0.8 0.2 0.7 0.28 11 6.0 0.41 1.0 1.0 2570 580 23 200 41 2.0 3.9 ■

Salame 0 0 0.7 0.11 0.36 0.22 6.6 3.0 0.25 1.0 3.0 2301 139 25 200 22 2.3 4.3 2016 February 19 Salpicao~ 0 0 0.7 0.3 0.35 0.18 9.4 5.0 0.41 1.0 3.0 4336 575 27 235 36 1.7 3.0 Salsicha fresca (fresh raw sausage) 0 0 0 0.3 0.2 0.08 5.4 3.0 0.06 0.9 1.0 702 148 18 175 10 3.2 1.1 Salsicha tipo Frankfurt (frankfurt type 0 0 0 0.3 0.15 0.08 2.5 1.1 0.1 0.75 1.0 1008 61 14 99 4.0 1.0 0.5 sausage)m) 0.0 1.1 0.3 0.2 0.4 0.2 7.5 3.8 0.3 1.0 2.5 2094.0 302.1 22.6 188.7 21.2 2.5 2.7 DRIAverage ( 500e625 10 12 0.9e1 0.9e1.1 11e12 1.1 2 320 <2300 4700 800 580 255e350 6e8.1 6.8e9.4

DRI, dietary reference intake. ■

Note: From “Tabela de Composiçao~ dos Alimentos Portugueses,” by INSA (Instituto Nacional de Saúde Dr. Ricardo Jorge), 2008, 2nd ed. Portugal: . Copyright XXX, Name of Copyright Holder. Adapted with permission. Q27 6/10 , 100 120 123 122 129 128 126 125 106 124 104 105 109 108 130 127 103 102 107 121 101 112 110 116 115 114 113 119 118 117 111 66 68 69 75 90 89 88 87 86 85 84 83 82 81 80 79 78 99 98 96 95 94 93 92 67 70 77 73 72 97 71 91 76 74 JEF43_proof ■ 19 February 2016 ■ 7/10

C. Marcos et al / Portuguese traditional sausages 7

1 For an appropriate sausage microbiological quality, it is impor- studies evaluate a dietary pattern, where different factors may 66 2 tant to assure environmental temperatures below 4C in the initial interfere with the outcome as high meat intake coupled with low 67 3 steps of meat manipulation, especially when storing in the refrig- fruit and vegetable intake. 68 4 eration chamber and in meat transport containers. The low tem- Conversely, meat and meat products may contribute as a source 69 5 peratures in the early stages of manufacture and the appropriate of monounsaturated fatty acids and conjugated linoleic acid [33,34] 70 6 temperatures (which vary with the type of sausage) in the later which has shown positive effects on health, particularly on several 71 7 stages, have a special importance for the curing of meat. They are chronic diseases such as cardiovascular diseases, diabetes, cancer, 72 8 crucial to the development of biochemical processes, which must regulating body composition, reducing body fat mass, increasing Q11 73 9 occur in sausages, and have direct implications on the hygienic and lean body mass [38], and also on the immune system [39]. 74 10 sensory quality of the products. Moreover, reproducing the envi- This perspective opens a new possibility, allowing the recom- 75 11 ronmental conditions of each of the manufacturing steps over time mendation of traditional sausages consumption with other positive 76 12 is a determinant factor in the homogeneity of each batch and factors that can be introduced into the product itself, or in prepa- 77 13 consequently to the consistency of production [15,28]. rations/cooking techniques that can balance for the less positive/ 78 14 negative effects of some characteristics of traditional sausages. This 79 15 3. Traditional sausage's nutritional composition will be subsequently discussed. 80 16 In all of the recommendations, the importance of moderate 81 17 Table 2 shows mean composition standards of different nutri- consumption is highlighted as a preventive factor for chronic 82 18 ents values for some PTS [29]. It also presents the dietary reference diseases. 83 19 intakes [30] for nutrients, intended for comparison between the The actual United States Department of Agriculture recom- 84 20 amount existing in sausages and the human requirements. mendations are in order to reduce meat intake and to choose lean Q12 85 21 It can be seen that, on average, 100 g of these products provide meat cuts. Portuguese recommendations concerning meat are for 86 22 about 19 g of protein (approximately the same as meat), and pro- 90e135 g/d, but considering there are other sources of protein, 87 23 vide almost all the niacin needed and between a third to a half of meat does not need to be used daily [40]. 88 24 the vitamin B12, contributing additionally to supply iron and zinc. 89 25 It can also be observed that despite the variability of the 90 26 different sausage types, on average they provide a very high 4. Future trends 91 27 amount of sodium, nearly the limit for sodium intake (tolerable 92 28 upper intake levels ¼ 2,300 mg) with a minimum of 511 mg The traditional food sector in the European Union consists 93 29 (morcela) and a maximum of 4,336 mg (salpicao~ ). mainly of small and medium enterprises (SMEs), represent- 94 30 Sausages contribute about one third to a quarter of the total fat ing > 99% of enterprises and about 70% of employment in the Eu- 95 31 recommendation, but for sodium, there is a wide variability (min- ropean food and drink industry [41]. 96 32 imum 12.8 g for presunto, maximum ¼ 53.6 g for chouriço de carne). Innovation through the creation, diffusion, and use of knowl- 97 33 When considering the fatty acid profile, sausages provide an edge has been recognized as a key driver of economic growth. 98 34 average of about 9 g of saturated fatty acids, (30e40% of the rec- Indeed, in an increasingly global market, innovation is a strategic 99 35 ommended amount), once again the minimum and maximum tool for SMEs to achieve a competitive advantage; by innovation, 100 36 values were found for presunto and chouriço de carne, providing 11 g SMEs can explore the possibilities of developing new products, new 101 37 of monounsaturated fatty acid and 3 g of polyunsaturated fatty formulations, new techniques, or new markets. The innovation 102 38 acids, (the minimum value found for the salsicha fresca was 1.1 g push is considered as vital for any enterprise and in particular for 103 39 and the maximum for farinheira was 6.6 g). With regard to SMEs; when the focus is ethnic/“traditional food products” (TFPs), 104 40 cholesterol, these items contribute on average 71 mg (recommen- there are some questions arising in terms of feasible trends, which 105 41 dation should be under 300 mg), also with some variability, and are difficult to define. 106 42 with a minimum of 32 mg for the alheira to a maximum of 110 mg Interest in innovating TFPs appears to be related to the possi- 107 43 for chouriço de sangue. bility of obtaining healthier products, leading to possible extra 108 44 PTS may play a role considering their protein content, but regional sales, although with the associated risk of loss of cultural 109 45 keeping in mind that some of these products are also high in fat and heritage and loss of the original flavor of products. Additionally, one 110 46 thus contribute to increased energy density, apart from providing a must consider the constraint that is the volatility of consumer's 111 47 Q10 very high amount of sodium. There are several studies that link salt changes and preferences [42]. With this scenario, combining the 112 48 intake to hypertension, which is a major risk factor for heart and application of food science and food technology (e.g., nutritional 113 49 vascular disease [31,32]. For these reasons, reducing the salt con- profile) with marketing and consumer sciences (trends in the meat 114 50 tent of meat products has been proposed, with some authors sector regarding healthier products) and development of improved 115 51 mentioning approaches for reducing the sodium content in pro- or new products whilst keeping their traditional value may be the 116 52 cessed meats; for these sausages, however, salt reduction is limited way to the innovation on the TFPs sector. 117 53 due to food safety limitations, also affecting the flavor and texture Considering food items in general, meat remains a traditional 118 54 of products. Other studies have demonstrated that the ingestion of category with low levels of innovation versus other fresh food 119 55 meat contributes both to increased fat intake and to excessive fat, sectors. Many local preferences for types and cuts of meat remain 120 56 saturated fat, and cholesterol intake [33,34], and that this con- broadly unchanged and dominate wider consumer offer through 121 57 sumption is related to development of chronic diseases such as retail and foodservice [43]. However, there are changes in the way 122 58 cardiovascular disease, obesity, and diabetes [33e37]. Portuguese retailers and foodservices are communicating, branding, and 123 59 recommendations concerning meat are for 90e135 g/d, but selling fresh meat products: (1) by enhancing value and creating 124 60 considering there are other sources of protein, meat does not need differentiation through provenance and transparency (breed 125 61 to be used on a daily basis. branding, more direct channels to increase the connection of the 126 62 It is worth pointing out a review by McAfee et al [34] where the consumer to the source, quantity and quality of the information 127 63 author argues that “most prospective studies have calculated the provided, role of packaging; (2) meeting the desire for a greater 128 64 degree of risk by comparing the lowest to highest quintile of meat involvement in in-home cooking experience and the need for 129 65 intake”, thus excluding moderate intake. He also argues that many convenience; (3) new flavors, tastes, and religious preferences are 130

8 J Ethn Foods 2016; -:1e10

1 shaping the style of meat being sold; and (4) retail models are where traditional types of sausages surge with unlikely in- 66 2 shifting towards consumers “ongoing need for better value” [43]. gredients. There are also cases of producers claiming new for- 67 3 Numerous studies have sought to demonstrate the possibility of mulas towards a healthier diet (closer to the Atlantic diet) with 68 4 changing the image of meat and meat products from the tradi- the launching of “alheira de vitela” (alheira made with veal) in a 69 5 tionally accepted image to one suggesting a healthier way of life, strategy leading to new market niches particularly among urban 70 6 through adding specific ingredients (vegetables, extracts, fibers, consumers. 71 7 and so forth), elimination of fats, and reduction of artificial addi- In our opinion, sausages and other TFPs can follow the current 72 8 tives. Meat and meat products can be modified by adding in- string of trends in innovation mainly in three areas without 73 9 gredients considered beneficial for health, or by eliminating or suffering any genuine change. The first relates to the packaging 74 10 reducing components of those considered harmful [36,44,45]. componentdits added value and the presentation of other forms of 75 11 Modifications can even be conducted at earlier stages, i.e., rearing packed products, such as modified atmosphere packaging, sliced, in 76 12 specific breeds with specific diets in order to achieve specific meat individual grouping packs. In terms of package presentation, there 77 13 compositions; such is the example of the Alentejano pig breed [46]. is some evidence showing that modified atmosphere packaging in 78 14 As previously stated, the Alentejano pig is an autochthonous breed smoked dry sausages (chouriço) leads to an effectively better 79 15 reared in the southern region of Portugal and genetically similar to preservation of these products [25], while improving them in terms 80 16 the Iberian pig. This lard producing breed, generally slaughtered at of presentation and convenience to consumers. In recent years, in 81 17 high body weights (~150 kg), is characterized by slow growth rates the Portuguese market, there has been an increasing offer of 82 18 and high lipogenic activity at early stages of development. When traditional sausages ready to use, namely, sliced products like the 83 19 traditionally finished under free-range conditions, the Alentejano lombo branco de Portalegre PGI, painho de Portalegre PGI, or the 84 20 pig is fed with acorns and grass during winter months. Its fat and Salpicao~ . 85 21 intramuscular lipids have high amounts of oleic acid (C18:1), The second area relates to the health component: developing 86 22 closely related to feed fatty acid composition, and are considered studies to create balanced menus and/or balanced diet plans, where 87 23 less deleterious to human health than fat and pork rich in saturated traditional sausages are included, surpassing any individual 88 24 fatty acids [47]. The use of these ingredients in meat products offers imbalance of the product itself (sausage). This is probably the one 89 25 processors the opportunity to improve nutritional and health that is least explored and where surveys and studies are needed in 90 26 qualities of their products. terms of compositions of menus, but also where there seems to be 91 27 Innovation related to TFPs, including meat products and there- plenty of opportunities to develop new food proposals. 92 28 fore traditional sausages, is thus possible and already in progress, Finally, the third area is related to the ethnic gastronomic 93 29 although somewhat controversial as previously discussed as it component, with the use of these products at the restaurant/ 94 30 distorts the concept of a traditional product. foodservice level for creating entirely new dishes out of the 95 31 Apart from controversial issues, changing the formulas of meat regional concept and also creating new markets. It is worth 96 32 products in order to obtain final products more nutritionally underlining that it is within the restaurant area that traditional 97 33 balanced is effectively a trend in the meat sector and also becoming products have an important segment of its total market. Indeed, 98 34 a reality in the traditional sausages sector. regional food is much required and appreciated. A huge and rich 99 35 Accordingly, in recent years, some studies and reports have variety of gastronomic specialties results from the characteristics 100 36 surged in Mediterranean countries, including Portugal. The first and marked differences between regions. In large cities, one can 101 37 category is functional/healthier sausages [48] like traditional cured benefit from this variety through specialty regional restaurants. 102 38 meat products from Requena, Spain, with the reduction of non- Many of these traditional products are promoted and more valued 103 39 healthy components; e.g., salt, fat or the replacement of non- in these establishments. Similarly to cheese, meat, wine, and fruits, 104 40 healthy compounds by others with the same functionality, but traditional sausages also have an important market segment in the 105 41 considered healthier. Supplements addition of any substance restaurant/foodservice area. That is a good place for certificated 106 42 already in the composition of the product but in low levels, to products being disseminated from well recognized regions and 107 43 achieve a level with beneficial effects (e.g., vitamins and minerals where chefs play a crucial role [51]. These professionals have been 108 44 up to the daily intake); enrichment addition of a new functional recognized as potentially important partners in promoting local 109 45 ingredient (e.g., enrichment with, nuts, orange juice, olive oil) [42]. food systems. However, even consumers more enthusiastic about 110 46 Also, La Rioja SMEs have recently launched a new functional regional and traditional meals are open to new experiences. Per- 111 47 foodda sausage in string with a high content of omega 3 fatty acids. ceptions about quality of meals are increasing, with consumers 112 48 Research has made it possible to obtain a product enriched with seeking for unique dining experiences, not only to have a meal, but 113 49 omega 3, with higher added value, and the formulation of which also to experience the environment in which the meal is taking 114 50 allows nutritional labeling. In addition, sensory characteristics are place, the restaurant concept, and most of all, the sensory experi- 115 51 the same in relation to a traditional formulation. In this way, it is ence. This relies more on the skills and art of the chefs, thus 116 52 considered to be a sausage in string satisfying the demand of the increasing pressure on the creative capacity of these professionals 117 53 current consumer, with a ratio of fats more balanced by the addi- [52,53]. In terms of traditional meat products, there are some 118 54 tion of omega 3 and retaining up to 100% the taste of the traditional studies indicating that the use of new food cooking technologies 119 55 sausage [49]. In a different manner, but also in an effort to offer a can be a tool to help culinary arts professionals to optimize the use 120 56 new healthy product to consumer, the wheat protein seitan was of TFPs. Dry-cured pork foreleg, Lacon gallego that is usually 121 57 used in Italy for the production of mosaic poultry salami [50]. consumed after it is desalted and boiled, was sous-vide cooked, 122 58 Another trend category is in line with the concept of “open showing good results not only organoleptically, but also regarding 123 59 innovation” applied to sausage manufacturing, where synergies microbiological characteristics [54]. 124 60 among producers are leading to the outcome of products highly There are studies revealing that chefs are most interested in 125 61 attractive to consumers by the factor of surprise they bring, while intrinsic food qualities, such as taste and freshness, and less inter- 126 62 keeping a traditional style and name but changing the ingredients. ested in production standards. As opinion leaders, chefs utilize 127 63 For example, in Portugal there are new references such as “far- signage, wait staff, and cooking classes to promote local foods [55] 128 64 inheira de presunto e azeitonas” (farinheira made with dry cured and therefore may be strategic for innovation in these last two 129 65 ham and olives) or “alheira de presunto” (alheira made with ham), mentioned areas. 130

C. Marcos et al / Portuguese traditional sausages 9

1 Combining these areas is a relevant opportunity for opening [9] Ordonez~ JA and Hoz L. de la. Dry-fermented sausages. In: Toldra F, editor. 66 2 new perspectives to PTS not only at a national level, but also Handbook of fermented meat and poultry. Part VII. Blackwell Publishing; 67 2007. p. 333e48. Q16 3 considering its internationalization outside of the Portuguese [10] Talon R, Leroy S and Lebert J. Microbial ecosystems of traditional fermented 68 4 speaking countries and emigrant communities. meat product: the importance of indigenous starters. Meat Sci 2007;77: 69 5 55e62. 70 [11] Produtos Tradicionais Portugueses. Soeiro A (Coord.) Ministerio da Agri- 6 71 5. Conclusion cultura, do Desenvolvimento Rural e das Pescas. Direcçao-Geral~ de Desen- 7 volvimento Rural (DGDRural) 2001;2:376. 72 8 [12] QUALIFICA. Guia de compras. Produtos tradicionais. Publiagro Lda.; 2011. 73 Traditional ethnic food products are an important part of Eu- p. 255. 9 74 ropean culture and identity and have always been a staple [13] Neves J, Freitas A, Martins J and Nunes J. Alpha-tocopherol content on the 10 75 component of the Mediterranean diet, not only as a source of semimembranous muscle of Alentejano pigs rared in intensive and extensive 11 conditions. In: Costa LN, Zambonelli and Russo, editors. Proceedings of the 6th 76 protein, but also to enhance flavor and taste to food compositions. e 12 International Symposium on the Mediterranean Pig. October 11 13. Messina: 77 PTS are produced all over Portugal and present a wide variety of Capo d’Orlando (Italy); 2007. 13 ~ 78 types, many recognized for their quality, with a total of 38 certified [14] Elias M, Santos AC and Raposo B. Caracterizaçao de materias-primas sub- 14 sidiarias usadas no fabrico de paio de porco Alentejano. Rev Cienc^ Agr 79 products. e 15 2007;30:424 38. 80 Traditional sausages may play a significant role in nutrition, [15] Silva MV, Teixeira P, Hogg TA and Couto JA. Manual de Segurança Alimentar 16 e 81 considering their protein and micronutrient content, but keep in de Produtos Carneos Tradicionais Enchidos e Produtos Curados AESBUC/ 17 UCP. Porto. [Internet]. 2003 [cited ].Available from: http://www.esb.ucp.pt/ 82 mind that some products are also high in fat and thus contribute to 18 twt4/motor/display_texto.asp? 83 increase energy density. pagina¼Codigosguias234074236&bd¼segalimentar. Q17 19 84 In terms of innovation, various trends are emerging that [16] Toldra F. Dry cured meat products. Spain: CSIC Valencia, USA: Food & Nutri- 20 tion Press Inc.; 2002. p. 244. 85 consider either improvement of nutritional profiles, or the use of 21 [17] Honikel K. Principles of curing. Part I. Meat fermentation worldwide: history 86 different raw materials, added ingredients, or even enhancing and principles. In: Toldra F, editor. Handbook of fermented meat and poultry. 22 87 presentation and preservation of traditional sausages through Part V. Product Categories: General Considerations. Chapter 23. Blackwell 23 Publishing; 2007. p. 243e56. 88 packaging. Q18 24 [18] Patarata L, Saraiva G and Martins C. Processo de fabrico de produtos de sal- 89 From a gastronomic point of view, it has been recognized that sicharia tradicional. In: 1ª Jornadas Geograficas de Queijos e Enchidos. Expo- 25 90 consumers are open to new experiences and have a higher nor; 1998. p. 83e6. 26 91 perception about the quality of meals, which together with the [19] Albano H, Van Reenen CA, Todorov SD, Cruz D, Fraga Hogg T, Dicks L and 27 Teixeira P. Phenotypic and genetic heterogeneity of lactic acid bacteria iso- 92 intrinsic and unique characteristics of TFPs, makes this an oppor- “ ” 28 lated from Alheira , a traditional fermented sausage produced in Portugal. 93 tunity to combine new food technologies along with menu crea- Meat Sci 2009;8:389e98. 29 ~ 94 tivity, nutritional balance, and culinary arts to optimize the use of [20] Almeida I. Caracterizaçao Preliminar do Micobiota de Enchidos Tradicionais 30 Portugueses Embalados em Atmosferas Protectoras. Dissertaçao~ em Medicina 95 traditional sausages in particular. 31 Veterinaria. Faculdade de Medicina Veterinaria. Universidade Tecnica de Lis- 96 boa; 2009. 32 [21] Ferreira MC. Segurança nos produtos de salsicharia tradicional. Inquerito 97 33 Conflicts of interest nacional realizado no ambito^ do projecto TRADISAUSAGE. Segurança e 98 e 34 Qualidade Alimentar 2008;5:10 1. 99 fl [22] Albano H, Oliveira M, Aroso R, Cubero N, Hogg T and Teixeira P. Anti- 35 Q13 The authors have no con icts of interests. listerial activity of lactic acid bacteria isolated from “Alheiras” (traditional 100 36 Portuguese fermented sausages): in situ assays. Meat Sci 2007;76: 101 37 796e800. 102 Acknowledgments [23] Matos TJS, Bruno-Soares A, Jensen BB, Barreto ASFH and Hojberg O. Growth 38 inhibition of bacterial isolates recovered from two types of Portuguese dry 103 39 The authors acknowledge Dr. Filipe Afonso for kindly taking the smoked sausages “chouriço”. Meat Sci 2008;80:1352e8. 104 40 [24] Laukova A, Fraqueza MJ, Strompfova V, Simonova MP, Elias M and Barreto A. 105 pictures presented in this work. Bacteriocinogenic activity of Enterococcus faecalis strains from chouriço, 41 traditional sausage produced in Southern Portugal. African J Microbiol Res 106 42 2011;5:334e9. 107 43 Q14 References [25] Matos TJS, Barreto ASFH and Bernardo FMA. Effect of shelf life period in 108 fi fl 44 modi ed atmosphere package and processing technology on micro ora of 109 [1] Demeyer D, Raemaekers M, Rizzo A, Holck A, De Smedt A, ten Brink B, Portuguese smoked dry sausages. Rev Port Zootec 2005 (Ano XII)2. Q19 45 Hagen B, Montel C, Zanardi E, Murbrekk E, Leroy F, Vandendriessche F, [26] Roseiro LC, Gomes A and Santos C. Influence of processing in the prevalence of 110 46 Lorentsen K, Venema K, Sunesen L, Stahnke L, De Vuyst L, Talon R, Chizzolini R polycyclic aromatic hydrocarbons in a Portuguese traditional meat product. 111 e 47 and Eerola S. Control of bioflavour and safety in fermented sausages: first Food Chem Toxicol 2011;49:1340 5. 112 results of a European project. Food Res Int 2000;33:171e80. [27] Roseiro LC, Gomes A, Patarata L and Santos C. Comparative survey of PAHs 48 [2] Elias M and Carrascosa AV. Characterisation of the Paio do Alentejo, a tradi- incidence in Portuguese traditional meat and blood sausages. Food Chem 113 49 tional Portuguese Iberian sausage, in respect to its safety. Food Control Toxicol 2012;50:1891e6. 114 ~ 2010;21:97e102. [28] Elias M and Baixinho C. Condiçoes ambientais das etapas de fabrico de um tipo 50 ^ 115 [3] Santos C, Gomes A and Roseiro LC. Polycyclic aromatic hydrocarbons inci- de paio de porco da raça Alentejana. Rev Cienc Agr 2007;30:409e23. ~ 51 dence in Portuguese traditional smoked meat products. Food Chem Toxicol [29] INSA (Instituto Nacional de Saúde Dr. Ricardo Jorge). Tabela de Composiçao 116 52 2011;49:2343e7. dos Alimentos Portugueses. 2nd ed. Portugal. 2008. Q20 117 53 [4] Ferreira V, Barbosa J, Silva J, Gibbs P, Hogg T and Teixeira P. Microbiological [30] FNB (Food and Nutrition Board). Dietary reference intakes: Recommended 118 fi Intakes for Individuals National Academy of Sciences. Institute of Medicine. 54 pro le of Salpicao de Vinhais and Chourica de Vinhais from raw materials to 119 final products: Traditional dry sausages produced in the North of Portugal. USA; 2010 [Internet]. [22 June 2012]. Available from: http://www.iom.edu/ 55 Innov Food Sci & Emerg Technol 2010;10:279e83. Activities/Nutrition/SummaryDRIs/~/media/Files/Activity%20Files/Nutrition/ 120 56 [5] Demeyer D. Composition and Nutrition. In: Toldra F, editor. Handbook of DRIs/5_Summary%20Table%20Tables%201-4.pdf. 121 [31] Appel LJ and Anderson CA. Compelling evidence for public health action to 57 Fermented Meat and Poultry, Part V. Product Categories: General Consider- 122 Q15 ations. Chapter 23. Blackwell Publishing; 2007. p. 243e56. reduce salt intake. New Engl J Med 2010;362:650e2. 58 [6] Roseiro LC, Gomes A, Goncalves H, Sol M, Cercas R and Santos C. Effect of [32] Sanders PW. Dietary salt intake, salt sensitivity, and cardiovascular health. 123 59 processing on proteolysis and biogenic amines formation in a Portuguese Hypertension 2009;53:442e5. 124 € € 60 traditional dry-fermented ripened sausage “Chourico Grosso de Estremoz e [33] Valsta LM, Tapanainen H and Mannisto S. Meat fats in nutrition. Meat Sci 125 Borba PGI”. Meat Sci 2010;84:172e9. 2005;70:525e30. 61 [7] Elias M, Potes ME, Roseiro LC, Santos C, Gomes A and Agulheiro-Santos AC. [34] McAfee AJ, McSorley EM, Cuskelly GJ, Moss BW, Wallace JM, Bonham MP and 126 62 The effect of starter cultures on the Portuguese traditional sausage “Paio do Fearon AM. Red meat consumption: an overview of the risks and benefits. 127 e 63 Alentejo” in terms of its sensory and textural characteristics and polycyclic Meat Sci 2010;84:1 13. 128 aromatic hydrocarbons profile. J Food Res 2014;3:45e56. [35] Walker P, Rhubart-Berg P, McKenzie S, Kelling K and Lawrence RS. Public 64 [8] Elias M, Fraqueza MJ and Barreto A. Typology of the traditional sausage pro- health implications of meat production and consumption. Pub Health Nut 129 65 duction from Alentejo. Rev Port Zootec 2006 (Ano XIII)1:2e12. 2005;8:348e56. 130

10 J Ethn Foods 2016; -:1e10

1 [36] Vandendriessche F. Meat products in the past, today and in the future. Meat [45] Ospina-E JC, Cruz-S A, Perez- Alvarez JA and Fernandez-L opez J. Development 29 e fi 2 Sci 2008;78:104 13. of combinations of chemically modi ed vegetable oils as pork back fat sub- 30 [37] Babio N, Sorlí M, Bullo M, Basora J, Ibarrola-Jurado N, Fernandez-Ballart J, stitutes in sausages formulation. Meat Sci 2010;84:491e7. 3 Martínez-Gonzalez MA, Serra-Majem L, Gonzalez-P erez R, Salas-Salvado J and [46] Tirapicos NJ. Livestock management to optimise carcass and meat charac- 31 4 Investigators Nureta-PREDIMED. Association between red meat consumption teristics in farming systems using natural resources. In: Audiot A, Casabianca F 32 5 and metabolic syndrome in a Mediterranean population at high cardiovas- and Monin G, editors. 5th International Symposium on the Mediterranean Pig. 33 cular risk: cross-sectional and 1-year follow-up assessment. Nut Metabol Zaragoza: CIHEAM. (Options Mediterran eennes: Serie A. Seminaires 6 Cardiovasc Dis 2012;22:200e7. Mediterran eens; n. 76); 2007. p. 73e82. 34 7 [38] Jahreis G, Kraft J, Tischendorf F, Schone F and von Loeffelholz C. Conjugated [47] Martins J, Neves JA, Freitas A and Tirapicos J. Effect of long-term betaine 35 8 linoleic acids: Physiological effects in animal and man with special regard to supplementation on chemical and physical characteristics of three muscles 36 body composition. Eur J Lip Sci Technol 2000;102e11:695e703. from the Alentejano pig. J Sci Food Agri 2012;92:2122e7. 9 [39] Tricon S, Burdge GC, Kew S, Banerjee T, Russell JJ, Grimble RF, Williams CM, [48] Fernandez-Gin es JM, Fernandez-L opez J, Sayas-Barbera E and Perez- 37 10 Calder PC and Yaqoob P. Effects of cis-9, trans-11 and trans-10, cis-12 con- Alvarez JA. Meat products as functional foods: a review. J Food Sci 2007;70: 38 11 jugated linoleic acid on immune cell function in healthy humans. Am J Clinic R37e43. 39 e fl 12 Nut 2004;80:1626 33. [49] Leon A. New sausage with omega 3 fatty acids and avor 100% traditional 40 [40] USDA (U.S. Department of Agriculture) and USDHHS (U.S. Department of already on the market. Food Production, Inter Empresas; 2011. 13 Health and Human Services). Dietary Guidelines for Americans. 7th Edition. , [50] Mala P, Baranova M, Marcincakov a D and Nagy J. Organoleptic evaluation of 41 14 Washington, DC: U.S. Government Printing Office; 2010 [Internet]. [cited ]. poultry meat products with wheat protein e seitan, coloured by microbial 42 e 15 Available from:. http://www.cnpp.usda.gov/publications/dietaryguidelines/ natural pigment. Assam Univ Sci Technol: Bio Environm Sci 2010;5:1 5. 43 Q21 2010/policydoc/policydoc.pdf. [51] Gomes R, Branco LC and de Sa JV. Novos Produtos de Valor Acrescentado. SPI 16 [41] Guerrero L. Innovation in traditional food products: are they feasible? IRTA, e Sociedade Portuguesa de Inovaçao;~ 2005. 44 € 17 Food Technology Centre. Spain Project TRUEFOOD. International Congress of [52] Gustafsson I-B, Ostrom€ A, Johansson J and Mossberg L. The Five Aspects Meal 45 e 18 Traditional Products. 3 5 May. Ponte de Lima (Portugal). 2012. Model: a tool for developing meal services in restaurants. Foodserv Res Int 46 [42] Talens MPV. An approach to innovation in traditional cured-meat products. 2006;17:84e93. 19 Ainia (Spain). International Congress of Traditional Products. 3e5 May. Ponte [53] Horng J-S and Hu M-L. The mystery in the kitchen: culinary creativity. Creat 47 20 de Lima (Portugal). 2012. Res J 2008;20:221e30. 48 21 [43] King H. Board Bia. Meat trends. A report on meat trends in retail and food- [54] Cobos A and Diaz O. Sous-vide cooking of traditional meat products: effect on 49 service. Irish Food Board; 2011. Available from: http://www.bordbia.ie/ the microbiology of dry-cured pork foreleg. In: Mendez-Vilas A, editor. 22 industryservices/information/publications/bbreports/Documents/Meat% Communicating current research and educational topics and trends in applied 50 23 20Trends%20A%20Report%20on%20Meat%20Trends%20in%20Retail%20and% microbiology. Formatex; 2007. p. 511e7. Q23 51 24 Q22 20Foodservice%20-%20August%202011.pdf. [55] Inwood SM, Sharp JS, Moore RH and Stinner DH. Restaurants, chefs and local 52 [44] Sebranek JG and Bacus JN. Cured meat products without direct addition of foods: insights drawn from application of a diffusion of innovation frame- 25 53 nitrate or nitrite: what are the issues? Meat Sci 2007;77:136e47. work. Agri Hum Val 2009;26:177e91. Q1 26 54 27 55 28 56