Publicação
Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat
| Resumo: | The 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 1st 2 factors explained 88.22% of total variation in GPA. Different sausages samples were perfectly differentiated by assessors. Goat sausages have been considered harder, more fibrous, and less juicy than sheep sausages. The panelists observed that sheep sausages without paprika had greater intensity of flavor, tasted spicy, and had an off-odor, while goat sausages with paprika were considered sweeter. Consumers' panel did not show any preference for the different types of sausages. This means that all types of sausages can have market opportunity. |
|---|---|
| Autores principais: | Paulos, Kátia |
| Outros Autores: | Rodrigues, Sandra; Oliveira, António Filipe Gomes de Faria; Leite, Ana; Pereira, Etelvina; Teixeira, Alfredo |
| Assunto: | Fresh sausages Goats Preference mapping Sensory analysis Sheep |
| Ano: | 2015 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867172952860000256 |
|---|---|
| author | Paulos, Kátia |
| author2 | Rodrigues, Sandra Oliveira, António Filipe Gomes de Faria Leite, Ana Pereira, Etelvina Teixeira, Alfredo |
| author2_role | author author author author author |
| author_facet | Paulos, Kátia Rodrigues, Sandra Oliveira, António Filipe Gomes de Faria Leite, Ana Pereira, Etelvina Teixeira, Alfredo |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Paulos, Kátia\"},{\"Person.name\":\"Rodrigues, Sandra\",\"Person.identifier.orcid\":\"0000-0003-3301-1729\"},{\"Person.name\":\"Oliveira, António Filipe Gomes de Faria\"},{\"Person.name\":\"Leite, Ana\",\"Person.identifier.orcid\":\"0000-0002-4480-724X\"},{\"Person.name\":\"Pereira, Etelvina\"},{\"Person.name\":\"Teixeira, Alfredo\",\"Person.identifier.orcid\":\"0000-0003-4607-4796\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Paulos, Kátia Rodrigues, Sandra Oliveira, António Filipe Gomes de Faria Leite, Ana Pereira, Etelvina Teixeira, Alfredo |
| datacite.date.Accepted.fl_str_mv | 2015-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2018-02-21T17:02:15Z |
| datacite.date.embargoed.fl_str_mv | 2018-02-21T17:02:15Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Fresh sausages Goats Preference mapping Sensory analysis Sheep |
| datacite.titles.title.fl_str_mv | Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Paulos, Kátia Rodrigues, Sandra Oliveira, António Filipe Gomes de Faria Leite, Ana Pereira, Etelvina Teixeira, Alfredo |
| dc.date.Accepted.fl_str_mv | 2015-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2018-02-21T17:02:15Z |
| dc.date.embargoed.fl_str_mv | 2018-02-21T17:02:15Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/15906 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Fresh sausages Goats Preference mapping Sensory analysis Sheep |
| dc.title.fl_str_mv | Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | The 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 1st 2 factors explained 88.22% of total variation in GPA. Different sausages samples were perfectly differentiated by assessors. Goat sausages have been considered harder, more fibrous, and less juicy than sheep sausages. The panelists observed that sheep sausages without paprika had greater intensity of flavor, tasted spicy, and had an off-odor, while goat sausages with paprika were considered sweeter. Consumers' panel did not show any preference for the different types of sausages. This means that all types of sausages can have market opportunity. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/74fe848d-724e-49ba-9da7-0ddb0d73220f/download |
| id | ipb_8cda9d6d7273c3cb2fa752c4a83ffa73 |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/15906 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/15906 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Paulos, Kátia Rodrigues, Sandra Rodrigues, Sandra https://www.ciencia-id.pt/651F-D964-32E1 651F-D964-32E1 http://orcid.org/0000-0003-3301-1729 0000-0003-3301-1729 Oliveira, António Filipe Gomes de Faria Leite, Ana Leite, Ana https://www.ciencia-id.pt/1C15-1046-A5B0 1C15-1046-A5B0 http://orcid.org/0000-0002-4480-724X 0000-0002-4480-724X Pereira, Etelvina Teixeira, Alfredo Teixeira, Alfredo https://www.ciencia-id.pt/2A1A-FF0C-185B 2A1A-FF0C-185B http://orcid.org/0000-0003-4607-4796 0000-0003-4607-4796 |
| publishDate | 2015 |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engpt_PTThe 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 1st 2 factors explained 88.22% of total variation in GPA. Different sausages samples were perfectly differentiated by assessors. Goat sausages have been considered harder, more fibrous, and less juicy than sheep sausages. The panelists observed that sheep sausages without paprika had greater intensity of flavor, tasted spicy, and had an off-odor, while goat sausages with paprika were considered sweeter. Consumers' panel did not show any preference for the different types of sausages. This means that all types of sausages can have market opportunity.application/pdfpt_PTSensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep MeatPaulos, KátiaPersonalRodrigues, SandraDSpacehttp://dspace.org/items/684ab6a0-e3ea-4b6e-9874-d20d71e2a3f5DSpacehttp://dspace.org/items/684ab6a0-e3ea-4b6e-9874-d20d71e2a3f5RodriguesSandraCiência IDhttps://www.ciencia-id.pt651F-D964-32E1ORCIDhttp://orcid.org0000-0003-3301-1729Researcher IDhttps://www.researcherid.comC-6486-2008Scopus Author IDhttps://www.scopus.com14048942500Oliveira, António Filipe Gomes de FariaPersonalLeite, AnaDSpacehttp://dspace.org/items/3d42c391-03b5-4c2d-9ca7-75f8278731ccDSpacehttp://dspace.org/items/3d42c391-03b5-4c2d-9ca7-75f8278731ccLeiteAnaCiência IDhttps://www.ciencia-id.pt1C15-1046-A5B0ORCIDhttp://orcid.org0000-0002-4480-724XPereira, EtelvinaPersonalTeixeira, AlfredoDSpacehttp://dspace.org/items/27cc89a2-6661-4d8d-a727-21109c04a74eDSpacehttp://dspace.org/items/27cc89a2-6661-4d8d-a727-21109c04a74eTeixeiraAlfredoCiência IDhttps://www.ciencia-id.pt2A1A-FF0C-185BORCIDhttp://orcid.org0000-0003-4607-4796Researcher IDhttps://www.researcherid.comG-4118-2011Scopus Author IDhttps://www.scopus.com56195849200HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISSNIsPartOf0022-1147DOIIsPartOf10.1111/1750-3841.129272018-02-21T17:02:15Z20152015-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/15906http://purl.org/coar/access_right/c_abf2open accessFresh sausagesGoatsPreference mappingSensory analysisSheep389364 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal article2015http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/74fe848d-724e-49ba-9da7-0ddb0d73220f/downloadJournal of Food Science807S1568S1573 |
| spellingShingle | Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat Paulos, Kátia Fresh sausages Goats Preference mapping Sensory analysis Sheep |
| status | SINGLETON |
| subject.fl_str_mv | Fresh sausages Goats Preference mapping Sensory analysis Sheep |
| title | Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat |
| title_full | Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat |
| title_fullStr | Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat |
| title_full_unstemmed | Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat |
| title_short | Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat |
| title_sort | Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat |
| topic | Fresh sausages Goats Preference mapping Sensory analysis Sheep |
| topic_facet | Fresh sausages Goats Preference mapping Sensory analysis Sheep |
| url | http://hdl.handle.net/10198/15906 |
| visible | 1 |