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	Provedor de dados Ciência Rural (1) Autor Almeida,Samanta (1) Pereira,Etelvina (1) Rodrigues,Sandra (1) Teixeira,Alfredo (1) Palavra-chave Goats and sheep meat (1) Olive oil (1) Pork fat (1) Pâté (1) Sensory analysis. (1) Tipo do documento Info:eu-repo/semantics/article (1) Ano 2019 (1) País Brazil (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última 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: 1 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