Detalhes bibliográficos
| Resumo: | The physicochemical composition of sheep and goat pâtés with different sources and percentage of fat (10% and 30%; pork belly or olive oil) were evaluated. A low-fat content (9.7-18.2%) was observed in the pâtés comparing with similar meat products. Cholesterol was lower in pâtés with olive oil than with pork fat. The source of fat (pork belly or olive oil) and the proportion of fat influenced significantly the fatty acid profile. Pâtés with olive oil have lower saturated fat content and highest monounsaturated fat while and goat meat pâtés have higher polyunsaturated fat content The polyunsaturated versus saturated fatty acids ratio varying from 0.21 to 0.39 and the total unsaturated fatty acids showed that sheep and goat pâtés are balanced products and could be an interesting way to the added value of animals with low commercial and consumer acceptability. |
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| Autores principais: | Teixeira, Alfredo |
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| Outros Autores: | Almeida, Samanta Kelli; Pereira, Etelvina; Rodrigues, Sandra |
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| Assunto: | Sensory characteristics Partial replacement Olive oil Meat Quality Acids |
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| Ano: | 2019 |
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| País: | Portugal |
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| Tipo de documento: | artigo |
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| Tipo de acesso: | acesso aberto |
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| Instituição associada: | Instituto Politécnico de Bragança |
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| Idioma: | inglês |
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| Origem: | Biblioteca Digital do IPB |
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