Logo do repositório
 
Publicação

Caracteristicas sensoriais de chouriças de carne de porco bísaro. Efeito da alteração dos níveis de sal e do tempo de cura

2019Artigo científico Acesso aberto
Ver registo simples
dc.contributor.authorRodrigues, Sandra
dc.contributor.authorGrando, Cintia
dc.contributor.authorVasconcelos, Lia
dc.contributor.authorPereira, Etelvina
dc.contributor.authorTeixeira, Alfredo
dc.date.accessioned2020-03-19T10:12:27Z
dc.date.available2020-03-19T10:12:27Z
dc.date.issued2019
dc.description.abstractThe objective of this work was to evaluate the sensory characteristics of meat sausages with 4 different salt formulations and, 7 and 14 days of ripening time (7DF1 and 14DF1: 2% NaCl, 7DF3 and 14DF3: 1,5% NaCl + 0,5% KCl, 7DF4 and 14DF4: 1,5% + 0.5% NaCl, 7DF5 and 14DF5: 0.5% Sub 4 salt + 1.5% NaCl). Attributes of appearance, odor, texture and flavor were evaluated by a qualified taste panel. The data were submitted to Generalized Procrustes Analysis (GPA). The GPA results highlight some characteristics in the different formulations of meat sausages. But particularly differentiates 7 from 14 days of ripening time by color, odor, texture, and flavor. More time in curing process implies darker color, more firmness, more intense odor, more intense bitterness, but less intense salty taste, less hardness, and less difficulty to chew. The results indicate that panelists do not detect very significant differences in sensory characteristics when changing salt levels in meat sausage formulations which may be important in the production of healthier productspt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRodrigues, Sandra; Grando, Cintia; Vasconcelos, Lia Inês Machado; Pereira, Etelvina; Teixeira, Alfredo (2019). Caracteristicas sensoriais de chouriças de carne de porco bísaro. Efeito da alteração dos níveis de sal e do tempo de cura. Revista Portuguesa de Zootecnia. ISSN 0872-7098. Ano IV:2, p. 233-238pt_PT
dc.identifier.issn0872-7098
dc.identifier.urihttp://hdl.handle.net/10198/21055
dc.language.isoporpt_PT
dc.peerreviewedyespt_PT
dc.publisherAPEZpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectSausagespt_PT
dc.subjectPorkpt_PT
dc.subjectSalts substitutionpt_PT
dc.subjectSensory characteristicspt_PT
dc.titleCaracteristicas sensoriais de chouriças de carne de porco bísaro. Efeito da alteração dos níveis de sal e do tempo de curapt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.conferencePlaceVila Realpt_PT
oaire.citation.endPage238pt_PT
oaire.citation.issue2pt_PT
oaire.citation.startPage233pt_PT
oaire.citation.titleRevista Portuguesa de Zootecniapt_PT
oaire.citation.volumeAno IVpt_PT
person.familyNameRodrigues
person.familyNameVasconcelos
person.familyNameTeixeira
person.givenNameSandra S.Q.
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.typearticlept_PT
relation.isAuthorOfPublication684ab6a0-e3ea-4b6e-9874-d20d71e2a3f5
relation.isAuthorOfPublicatione04953ca-3cf5-47e3-b015-ce129e8de0cd
relation.isAuthorOfPublication27cc89a2-6661-4d8d-a727-21109c04a74e
relation.isAuthorOfPublication.latestForDiscoverye04953ca-3cf5-47e3-b015-ce129e8de0cd

Ficheiros

Principais
A mostrar 1 - 1 de 1
Miniatura indisponível
Nome:
RPZ2019Chouriças.pdf
Tamanho:
744.77 KB
Formato:
Adobe Portable Document Format
Ver/Abrir
Licença
A mostrar 1 - 1 de 1
Miniatura indisponível
Nome:
license.txt
Tamanho:
1.75 KB
Formato:
Item-specific license agreed upon to submission
Descrição:
Ver/Abrir

Coleções

CIMO - Artigos em Revistas Não Indexados à WoS/Scopus