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The combination of high-power ultrasound (HPU) and bamboo fiber (BF) was investigated as a strategy to produce phosphate-free meat emulsions. The samples were made with the addition of 0 and 0.25% of alkaline phosphate and 0, 2.5, and 5% BF. Immediately after filling, the samples were sonicated for 0 or 27 min at normal mode, 25 kHz, 60% amplitude, and 20 °C. The samples made with BF and without phosphate showed higher emulsion stability compared to the control made with phosphate. The addition of 2.5% BF effectively compensated for the texture changes due to the absence of phosphate. HPU improved the effect of BF on the texture of meat emulsions by increasing cohesiveness. No significant impact of HPU and BF was observed on the oxidative quality of the samples. However, the instrumental assays and the sensory evaluation demonstrated that the absence of phosphate increased the lipid oxidation of the samples from the beginning of storage.

This study evaluated the combination of high-power ultrasound (HPU), micronized salt (MS), and low KCl levels as a strategy to produce reduced sodium Bologna-type sausages. Samples with 50% NaCl reduction were produced with regular salt (RS) or MS and 0.5% KCl. The sausages were sonicated for 0 or 27 min in an ultrasonic bath (25 kHz, 60% amplitude, normal mode, 20 °C) immediately after filling. The sodium reformulation strategy was effective in compensating for the defects in the emulsion stability and texture profile caused by the NaCl reduction. Besides, the combination of HPU, MS, and KCl did not cause major impacts on the evolution of pH, Eh, and TBARS values of the sausages during storage (21 days at 4 °C). The use of MS and KCl also allowed a reduction by 50% of the NaCl content (42% Na; Na/K ratio: 1.2 to 1.3) of the samples without affecting the salty taste, which was enhanced by the HPU treatment.

Hydrogelled emulsions (HEs) produced with linseed oil and different levels of pea protein (PP) (0, 5, 10, 15, and 20%) were used to replace 50% of animal fat in burgers. The effect of this lipid reformulation on the nutritional, technological, oxidative, microbiological, and sensory quality of the burgers was evaluated during their refrigerated storage (4 °C for 12 days). The reformulated burgers displayed a reduction of40% in fat and an increase of up to 10% in protein content. Lipid reformulation also increased the PUFA/SFA ratio and reduced the n-6/n-3 PUFAs ratio and the atherogenicity and thrombogenicity indices of the lipid fraction of the burgers. Including 5 and 10% of PP in the HEs made it possible to obtain burgers of high technological quality and with a sensory profile similar to full-fat products. PP was also efficient in reducing the increase in the lipid oxidation caused by the enrichment with n-3 PUFAs.

Meat emulsions with a reduction of 0, 25, 50, 75, and 100% of phosphate levels were produced. Soon after filling, the pieces were sonicated in an ultrasonic bath (normal mode, 60% amplitude, 25 KHz frequency, 230 W acoustic power, and 33 W L−1 volumetric power) for 0, 9, and 18 min. The technological, oxidative, and sensory quality was evaluated. The reduction of the phosphate content in the non-sonicated samples led to a decrease in the cooking yield and emulsion stability and impaired the texture profile, and the oxidative and sensory quality of the samples. Although the 9-min ultrasound treatment was not effective to compensate for defects caused by the phosphate reduction, the application for 18 min improved the technological quality and did not increase the lipid oxidation. In addition, it allowed reducing most of the sensory defects caused by the reduction of 50% of the phosphate level. Therefore, the US can be useful to produce low-phosphate meat emulsions.

Meat emulsions were made with 50% of phosphate level commonly used in the meat industry, and 0, 25, and 50% NaCl reduction. In addition, salt replacers (KCl, CaCl2, or MgCl2) were used in the formulations with 25 and 50% salt reduction, corresponding to 10 and 20% of the total amount of salts added, respectively. After embedding in casings, the samples were sonicated (25 kHz and 230 W) in an ultrasonic bath (US) at 20 °C for 0, 18, and 27 min. The addition of CaCl2 or MgCl2 impaired (P

A Serra da Penha localiza-se no município de Guimarães, atingindo os 613 metros de altitude e incluindo uma área verde de 50 hectares que, devido às suas características naturais, constitui um dos grandes pontos de atração turística municipal. No contexto das estratégias ambientais que têm vindo a desenvolver, a Câmara Municipal de Guimarães está a elaborar a classificação da Serra da Penha como Paisagem Protegida Local, proposta esta que deve ser entendida como uma medida de proteção e de valorização. Entre os valores naturais da Serra da Penha destacamos os valores geomorfológicos e geológicos, definidos como geossítios no Plano Diretor Municipal de Guimarães. A Serra da Penha apresenta um elevado valor e interesse geológico devido à sua natureza granítica, integrando também um conjunto diversificado de elementos geomorfológicos, com destaque para os grandes blocos dispersos nas vertentes (as penhas) e que podem vir a constituir um importante geopatrimónio a valorizar. A diversidade destes elementos é significativa, podendo-se encontrar blocos graníticos associados em formas diversificadas, com um arranjo particular, com configurações antropomórficas ou associados a determinados aspetos culturais e/ou religiosos, como seja o “penedo que abana”, o “penedo suspenso” ou a gruta do ermitão. Assim, procuramos analisar a relevância dos valores geomorfológicos no âmbito do Geopatrimónio e seu enquadramento no processo de candidatura da Serra da Penha como Paisagem Protegida Local., The Serra da Penha or Monte de Santa Catarina is located in the municipality of Guimarães, reaching 613 meters of altitude and including a green area of 50 hectares which, due to its natural characteristics, it’s one of the great points of municipal tourist attraction. In the context of environmental strategies that have been developed, the Guimarães City Council is preparing the classification of the Serra da Penha as Local Protected Landscape, a proposal that should be understood as a measure of protection and valorization. Among the natural values of the Serra da Penha we highlight the geomorphological and geological values, defined as geosites in the Municipal Master Plan of Guimarães. The Serra da Penha has a high geological value and interest due to its granitic nature, also integrating a diverse set of geomorphological elements, highlighting the large blocks scattered in the slopes (the penhas) and which may constitute an important geoheritage to value. The diversity of these elements is significant and one can find associated granitic blocks in diverse shapes, with a particular arrangement, anthropomorphic configurations or associated with certain aspects, cultural and/or religious, such as the “waving rock”, the “suspended rock” or the hermit's cave. With this work, we seek to analyze the relevance of geomorphological values within the Geoheritage and its framing in the application process of Serra da Penha as Local Protected Landscape., Este trabalho foi cofinanciado pelo Fundo Europeu de Desenvolvimento Regional (FEDER) através do Programa Operacional COMPETE 2020 para a Competitividade e Internacionalização (POCI) e fundos nacionais da FCT no âmbito do projeto POCI01-0145-FEDER-006891 (FCT Ref: UID / GEO 04084/2019).

Burgers (20% pork back fat) were produced with the replacement of 0, 20, 40, 60, 80, and 100% of pork back fat by hydrogelled emulsion (HE) from chia and linseed oils. No changes (P > .05) were observed for the moisture retention, diameter reduction, and cooking loss of the treatments, with a significant increase in the lipid retention (P