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	Provedor de dados Ciência Rural (2) Autor Pereira,Etelvina (2) Rodrigues,Sandra (2) Teixeira,Alfredo (2) Almeida,Samanta (1) Antão-Geraldes,Ana Maria (1) Hungulo,Sílvia Rafael (1) Teixeira,Amílcar (1) Mais... Palavra-chave Body composition (1) Fatty acid composition (1) Goats and sheep meat (1) Olive oil (1) Oncorhynchus mykiss (1) Pork fat (1) Pâté (1) Salmo trutta (1) Sensory analysis. (1) Sensory quality (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (1) 2018 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss) Ciência Rural Antão-Geraldes,Ana Maria; Hungulo,Sílvia Rafael; Pereira,Etelvina; Teixeira,Amílcar; Teixeira,Alfredo; Rodrigues,Sandra. ABSTRACT: Body composition (total crude protein, lipid, ash, dry matter and moisture) and fatty acid profiles were compared between wild and farmed brown trout and between farmed rainbow trout. Farmed brown trout contained the highest amount of crude protein (18.39%), whereas farmed rainbow trout contained higher levels of crude lipid (2.35%). Thirty six fatty acids were found, including sixteen saturated fatty acids (SFA), nine monounsaturated fatty acids (MUFA) and eleven polyunsaturated fatty acids (PUFA). The most abundant SFA in all fish were palmitic acid and stearic acid. However, the most abundant fatty acids in all trout samples were MUFA and PUFA. MUFA were the most abundant fatty acid in farmed brown trout because of high abundance of oleic... Tipo: Info:eu-repo/semantics/article Palavras-chave: Salmo trutta; Oncorhynchus mykiss; Body composition; Fatty acid composition; Sensory quality. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000900752 How does the added fat source affect sensory quality of sheep and goat pâtés? Ciência Rural Rodrigues,Sandra; Almeida,Samanta; Pereira,Etelvina; Teixeira,Alfredo. ABSTRACT: Sensory quality of sheep and goat pâtés with different sources and percentage of fat (10% or 30%, and pork belly or olive oil) were evaluated. A trained taste panel performed sensory analysis and consumers were consulted to perceive their preferences. Generalised Procrustes Analysis was used to test the differences found by panellists. Panellists were able to find sensory differences between sheep and goat pâtés, and also fat percentages. Goat pâtés had higher values of juiciness and sheep pâtés had higher values of taste intensity. Ten percent pork belly fat pâtés had the highest values of colour and cohesiveness attributes and also aroma intensity, while 30% olive oil pâtés had the highest values of texture attributes, except cohesiveness.... Tipo: Info:eu-repo/semantics/article Palavras-chave: Pâté; Goats and sheep meat; Pork fat; Olive oil; Sensory analysis.. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000500750 Registros recuperados: 2 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco