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Sensory differences of Vinhais (Portugal) meat sausages with 3 ripening times

2020Conference object Open access
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dc.contributor.authorRodrigues, Sandra
dc.contributor.authorVasconcelos, Lia
dc.contributor.authorPereira, Etelvina
dc.contributor.authorTeixeira, Alfredo
dc.contributor.authorSousa, Fernando Ruivo de
dc.date.accessioned2023-02-27T14:37:50Z
dc.date.available2023-02-27T14:37:50Z
dc.date.issued2020
dc.description.abstractThis work aimed to evaluate the effect of 3 (6, 9 and 12 days) ripening times on the sensory characteristics of Vinhais meat sausages produced according to the PGI specifications, to investigate the possibility of creating a new PGI product: Vinhais meat sausage to roast. Twenty-four appearance, odour, texture and taste attributes were evaluated by a qualified taste panel. The data were submitted to the product characterisation procedure. The results show that 13 of the 24 assessed attributes have significant discriminatory power over the sausages with different ripening times. The sausages with 12 days of ageing were firmer and harder, had a darker colour, more difficult chewability, and had a higher flavour intensity and persistence, also presented more spots in the exterior. Sausages with nine days of curing showed higher brightness, and also, not significantly different from 12 days sausages, darker colour after cooked, and not significantly different from 6 days sausages less firmness. Sausages with six days of ripening showed smaller values for most of the attributes. They were more tender, more homogeneous, and presented the lowest values of firmness, colour, chewability, brightness, flavour persistence, lighter muscle colour, more opaque aspect of the fat, fewer spots, more pink muscle colour and more intact wrappingpt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRodrigues, Sandra; Vasconcelos, Lia Inês Machado; Pereira, Etelvina; Teixeira, Alfredo; Sousa, Fernando Ruivo de (2020). Sensory differences of Vinhais (Portugal) meat sausages with 3 ripening times. In Book of Abstracts of the 71st Annual Meeting of the European Federation of Animal Science. Onlinept_PT
dc.identifier.doi10.3920/978-90-8686-900-8pt_PT
dc.identifier.isbn978-90-8686-349-5
dc.identifier.isbn978-90-8686-900-8
dc.identifier.urihttp://hdl.handle.net/10198/27234
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherEAAPpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectSausagespt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologypt_PT
dc.titleSensory differences of Vinhais (Portugal) meat sausages with 3 ripening timespt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceOnlinept_PT
oaire.citation.endPage513pt_PT
oaire.citation.startPage513pt_PT
oaire.citation.titleBook of Abstracts of the 71st Annual Meeting of the European Federation of Animal Sciencept_PT
person.familyNameRodrigues
person.familyNameVasconcelos
person.familyNameTeixeira
person.givenNameSandra
person.givenNameLia
person.givenNameAlfredo
person.identifier2638674
person.identifier958487
person.identifier.ciencia-id651F-D964-32E1
person.identifier.ciencia-id2015-35EF-B2C9
person.identifier.ciencia-id2A1A-FF0C-185B
person.identifier.orcid0000-0003-3301-1729
person.identifier.orcid0009-0003-1035-5622
person.identifier.orcid0000-0003-4607-4796
person.identifier.ridC-6486-2008
person.identifier.ridG-4118-2011
person.identifier.scopus-author-id14048942500
person.identifier.scopus-author-id57224659068
person.identifier.scopus-author-id56195849200
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication684ab6a0-e3ea-4b6e-9874-d20d71e2a3f5
relation.isAuthorOfPublicatione04953ca-3cf5-47e3-b015-ce129e8de0cd
relation.isAuthorOfPublication27cc89a2-6661-4d8d-a727-21109c04a74e
relation.isAuthorOfPublication.latestForDiscovery27cc89a2-6661-4d8d-a727-21109c04a74e

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