Advisor(s)
Abstract(s)
O significado original da palavra gourmet, de ascendência francesa, designava os bons apreciadores e conhecedores de vinhos. Actualmente faz parte de qualquer vocabulário e o seu âmbito foi alargado aos prazeres da mesa, sempre na perspectiva da autenticidade e da qualidade. Este trabalho visa analisar a aplicação de Indicadores Tempo-Temperatura (TTI), que usualmente se encontram destinados à avaliação da segurança alimentar, numa vertente de qualidade alimentar associada ao apoio na degustação de produtos gourmet. Pretende-se assim verificar a aplicabilidade destes dispositivos a este tipo de produtos de valor acrescentado, caracterizados pela sua superior qualidade, com sabores e aromas que despertam ainda mais os sentidos quando consumidos à temperatura adequada. São propostos TTI’s para diferentes tipos ou classes de vinhos, distinguindo-os com cores apropriadas, e com uma escala de temperatura mais precisa e também específica para determinados vinhos. É também analisada a sua aplicabilidade à determinação do nível idóneo de maturação de carne maturada. A aplicação desta tecnologia pode ser vantajosa para extrair o melhor paladar no consumo de produtos gourmet, para o fortalecimento de marcas e para aumento do valor acrescentado deste tipo de produtos.
The original meaning of the word gourmet, of French descent, designated the good lovers and wine connoisseurs. Currently it is part of any vocabulary and its scope was extended to all table pleasures, always from the perspective of authenticity and quality. This work aims to analyze the application of time-temperature indicators (TTI), which are usually used for food safety analysis, in a perspective of food quality supporting the gourmet products tasting. The aim of this work is to verify the applicability of these devices in this type of added value products, characterized by their higher quality, with flavours and aromas that awaken the senses when consumed at the proper temperature. TTI's are proposed for different types or classes of wines, distinguishing them with appropriate colours, with a temperature range more precise and also specific for certain wines. It is also analyzed to determine its applicability to the suitable level of maturation of meat. The application of this technology can be advantageous to extract the best taste in the consumption of gourmet products, to strengthening brands and to increase the added value of such products.
The original meaning of the word gourmet, of French descent, designated the good lovers and wine connoisseurs. Currently it is part of any vocabulary and its scope was extended to all table pleasures, always from the perspective of authenticity and quality. This work aims to analyze the application of time-temperature indicators (TTI), which are usually used for food safety analysis, in a perspective of food quality supporting the gourmet products tasting. The aim of this work is to verify the applicability of these devices in this type of added value products, characterized by their higher quality, with flavours and aromas that awaken the senses when consumed at the proper temperature. TTI's are proposed for different types or classes of wines, distinguishing them with appropriate colours, with a temperature range more precise and also specific for certain wines. It is also analyzed to determine its applicability to the suitable level of maturation of meat. The application of this technology can be advantageous to extract the best taste in the consumption of gourmet products, to strengthening brands and to increase the added value of such products.
Description
Keywords
Monitorização Temperatura Indicadores Tempo-Temperatura Qualidade alimentar Produtos gourmet
Citation
Publisher
International Conference on Engineering – Engineering for Society (ICEUBI2015)