18 documents found, page 1 of 2
Análise sensorial de produtos curados. Presunto e pá de porco Bísaro vs pernas ...
Rodrigues, Sandra; Paulos, Kátia; Fernandes, Aline; Pereira, Etelvina; Teixeira, AlfredoEm Portugal o consumo de ovinos e caprinos é particularmente sazonal, estando relacionado com épocas festivas do ano como a Páscoa e o Natal. Em Portugal, a carne de ovinos e caprinos mais apreciada e valorizada pelo consumidor, provém, na generalidade, de carcaças de animais muito jovens, ou seja; carcaças extremamente ligeiras, tendo como base da alimentação o leite materno, as quais são abatidos com cerca de...
Estudo comparativo das características sensoriais de carne de capão, galo, “fra...
Amorim, André; Rodrigues, Sandra; Leite, Ana; Oliveira, A.F.; Paulos, Kátia; Gonçalves, A.; Pereira, Etelvina; Valentim, RamiroDesde os primórdios da humanidade, a procura de carne tem-se demonstrado como uma das principais preocupações alimentares do ser humano. Actualmente, os consumidores exigem mais variedade de cortes finos e de qualidade de carne de frango. Um desses produtos é o capão (galo castrado), sendo este consumido em vários países europeus, como a Espanha, a França, a Itália, bem como em Portugal, tendo registado maior p...
An approach to predict chemical composition of goat Longissimus thoracis et lum...
Teixeira, Alfredo; Oliveira, António Filipe Gomes de Faria; Paulos, Kátia; Leite, Ana; Marcia, Anabela; Amorim, André; Pereira, EtelvinaThe ability of near infrared reflectance spectroscopy (NIRS) to estimate the protein, moisture, connective tissue and ash content in the Longissimus thoracis et lumborum (LTL) muscle of goat was studied. Samples (n=240) of the LTL muscle were taken from the 8th to 13th rib cut of goat carcasses. Samples were scanned in a FT-NIR Master™ N500 (BÜCHI) over a NIR spectral range of 4000-10,000cm < sup > -1 < /sup > ...
Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manu...
Paulos, Kátia; Rodrigues, Sandra; Oliveira, António Filipe Gomes de Faria; Leite, Ana; Pereira, Etelvina; Teixeira, AlfredoThe main objective of this study was the sensory characterization, by a taste and a consumers' panel, of fresh sausages from 140 culled goats and 140 culled ewes. Species and type of preparation effects were studied. All data were previously analyzed by analysis of variance. Taste panel data were analyzed by a Generalized Procrustes Analysis (GPA). Consumers' panel data were analyzed by Preference Mapping. The ...
Physicochemical properties, fatty acid profile and sensory characteristics of s...
Leite, Ana; Rodrigues, Sandra; Pereira, Etelvina; Paulos, Kátia; Oliveira, António Filipe Gomes de Faria; Lorenzo Rodriguez, Jose ManuelThe effect of three pork backfat levels (0% vs. 10% vs. 30%) on chemical composition, fatty acid profile and sensory properties on sheep and goat meat sausages was studied. All physicochemical parameters were affected by the addition of pork backfat in both types of sausages. Sausages manufactured with 30% of pork backfat showed the lowest moisture and protein contents and the highest total fat content. The low...
Estudo comparativo das características sensoriais de carne de capão, galo, “fra...
Amorim, André; Rodrigues, Sandra; Leite, Ana; Oliveira, A.F.; Paulos, Kátia; Gonçalves, A.; Pereira, Etelvina; Valentim, RamiroA castração tem como objetivo promover o aumento do conteúdo em gordura intramuscular (Tor et al., 2002; Chen et al., 2005; Tor et al., 2005), melhorando o sabor, textura e suculência da carne (Chen et al., 2005; Tor et al., 2005). Tal efeito tem melhorado sensorialmente a qualidade da carne (Miguel et al., 2008; Webb e O'Neill, 2008), tornando-a mais apreciada pêlos consumidores do que a carne de galos da mesm...
Short communication: Quality of ewe and goat meat cured product mantas. An appr...
Oliveira, António Filipe Gomes de Faria; Rodrigues, Sandra; Leite, Ana; Paulos, Kátia; Pereira, Etelvina; Teixeira, AlfredoThe effect of species on quality of a cured meat product (mantas) was analyzed in eight culled ewes and eight culled goats. Carcasses were aged at 4 degrees C for 4 d, deboned, salted for 96 h and dried for 48 h. Samples (in triplicate) from the longissimus dorsi (LD) were analyzed for pH and water activity (a(w)). Samples of cured LD were subjected to chemical analyses. It was possible to conclude that cured g...
Autenticidad de salchichas de carne de ovino y caprino
Leite, Ana; Rodrigues, Sandra; Paulos, Kátia; Oliveira, António Filipe Gomes de Faria; Pereira, Etelvina; Teixeira, AlfredoThe aim of this work was to contribute to the fabrication of a new of product, a fresh sausage based on meat from culled sheep and goat animals as a way to give added value to animals with very low marketing price. A total of 280 animals, 140 ewes and 140 goats were slaughtered, during seven months. The fabrication of sausages was carried out at a local industry and two samples of goat and sheep sausages were t...
Caracterización de la producción de mantas de carne salada y seca de ovinos y c...
Oliveira, António Filipe Gomes de Faria; Paulos, Kátia; Rodrigues, Sandra; Leite, Ana; Pereira, Etelvina; Teixeira, AlfredoFood safety it’s crucial for our life and this study has the purpose to characterize some microbiologic parameters in a pre-industrial company when producing salted and cured meat Meat from sheep and goat was transformed in a semi-industrial local and traditional firm to produce a salted and dried meat product, called as manta. In this work was assemble the total number of mesophyll and psychrophiles bacteria (...
Caracterización sensorial de salchichas frescas de ovino y caprino
Paulos, Kátia; Rodrigues, Sandra; Leite, Ana; Oliveira, António Filipe Gomes de Faria; Pereira, Etelvina; Teixeira, AlfredoThe main objective of this work was the sensory characterization of fresh sausages from 140 culled Serrana goats and 140 culled Churra Galega Bragançana 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 intensi...