Publication
CaracterizaciĆ³n sensorial de salchichas frescas de ovino y caprino
| dc.contributor.author | Paulos, KƔtia | |
| dc.contributor.author | Rodrigues, Sandra | |
| dc.contributor.author | Leite, Ana | |
| dc.contributor.author | Oliveira, AntĆ³nio Filipe Gomes de Faria | |
| dc.contributor.author | Pereira, Etelvina | |
| dc.contributor.author | Teixeira, Alfredo | |
| dc.date.accessioned | 2014-10-16T13:40:23Z | |
| dc.date.available | 2014-10-16T13:40:23Z | |
| dc.date.issued | 2013 | |
| dc.description.abstract | The main objective of this work was the sensory characterization of fresh sausages from 140 culled Serrana goats and 140 culled Churra Galega BraganƧana ewes, to improve the added value of this animals. Species and type of preparation effects were studied. Odour intensity, presence of strange odour, flavour intensity, presence of strange flavour, toughness, juiciness, stringiness, spicy intensity, sweet intensity and overall acceptability were evaluated by a taste panel. Taste, spicy taste, texture and overall appreciation were evaluated by a consumersā panel. Taste panel data were analysed by a Gerenalised Procrustes Analysis and a characterization of the product. Consumersā panel data were analysed by Preference Maps. The first 2 factors explained 86,7% of total variation. Different sausages samples were perfectly differentiated by assessors. Goats sausages have been considered more tough and fibrous and the sheepās most succulent. The panelists felt that sheep sausages without paprika had greater intensity of flavour, taste spicy, and strange smell, while sheep sausages with paprika were the most well accepted by the tasters. As to consumers, there is no preference for any type of sausage, meaning that all types of sausages have market opportunity. | por |
| dc.identifier.citation | Paulos, K.; Rodrigues, Sandra; Leite, A.; Oliveira, A.F.; Pereira, Etelvina; Teixeira, A. (2013). CaracterizaciĆ³n sensorial de salchichas frescas de ovino y caprino. In XV Jornadas Sobre ProducciĆ³n Animal, AIDA. Tomo II, p. 727-729. ISBN 978-84-695-7685-4 | por |
| dc.identifier.isbn | 978-84-695-7685-4 | |
| dc.identifier.uri | http://hdl.handle.net/10198/10865 | |
| dc.language.iso | spa | por |
| dc.peerreviewed | yes | por |
| dc.subject | Sheep | por |
| dc.subject | Goat | por |
| dc.subject | Fresh sausages | por |
| dc.subject | Sensory analysis | por |
| dc.title | CaracterizaciĆ³n sensorial de salchichas frescas de ovino y caprino | por |
| dc.type | conference paper | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Zaragoza, Espanha | por |
| oaire.citation.endPage | 729 | por |
| oaire.citation.startPage | 727 | por |
| oaire.citation.title | XV Jornadas Sobre ProducciĆ³n Animal, AIDA, Tomo II | por |
| oaire.citation.volume | Tomo II | por |
| person.familyName | Rodrigues | |
| person.familyName | Leite | |
| person.familyName | Teixeira | |
| person.givenName | Sandra | |
| person.givenName | Ana | |
| person.givenName | Alfredo | |
| person.identifier | 958487 | |
| person.identifier.ciencia-id | 651F-D964-32E1 | |
| person.identifier.ciencia-id | 1C15-1046-A5B0 | |
| person.identifier.ciencia-id | 2A1A-FF0C-185B | |
| person.identifier.orcid | 0000-0003-3301-1729 | |
| person.identifier.orcid | 0000-0002-4480-724X | |
| person.identifier.orcid | 0000-0003-4607-4796 | |
| person.identifier.rid | C-6486-2008 | |
| person.identifier.rid | G-4118-2011 | |
| person.identifier.scopus-author-id | 14048942500 | |
| person.identifier.scopus-author-id | 56195849200 | |
| rcaap.rights | openAccess | por |
| rcaap.type | conferenceObject | por |
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