PORTUGUESE TRADITIONAL SAUSAGE, ALHEIRA, MADE WITH DIFFRENT MEAT: SENSORY EVALUATION AND TEXTURE

Detalhes bibliográficos
Autor(a) principal: Elias, Miguel
Data de Publicação: 2013
Outros Autores: Mota, F., Fraqueza, M.J., Barreto, A.S., Agulheiro-Santos, A.C.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10174/10191
Resumo: At a portuguese traditional meat plant 6 different formulas were used to produce “alheira”, a portuguese traditional fermented sausage, from the north region, usually made with chopped meat from pork and poultry. Formulas were different only due to the type of meat (formula A - beef meat; formula B - poultry meat; formula C - Alentejano pig breed meat; formula D - Alentejano pig breed meat and beef meat; formula E - Alentejano pig breed meat and poultry; formula F - Alentejano pig breed, beef and poultry meat). Five sausages per formula were used to realise sensorial and textural analysis. A descriptive quantitative analysis was chosen to performed sensorial evaluation, using a trained panel. Textural analysis consisted on Texture Profile Analysis (TPA) test. Results from TPA suggest that texture of “alheiras” made with meat from poultry (more common) or Alentejano pig breed (never done before) are similar while “alheiras” made with extreme beef meat showed different textural characteristics comparing with the others. Considering sensorial analysis results, no differences were found between studied formulas. However taste intensity was higher in “alheiras” made with extreme meat beef and also in those made with the mixture of Alentejano pig breed and poultry meat.
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spelling PORTUGUESE TRADITIONAL SAUSAGE, ALHEIRA, MADE WITH DIFFRENT MEAT: SENSORY EVALUATION AND TEXTUREtraditional Portuguese fermented sausagetexture profile analysissensory analysisAt a portuguese traditional meat plant 6 different formulas were used to produce “alheira”, a portuguese traditional fermented sausage, from the north region, usually made with chopped meat from pork and poultry. Formulas were different only due to the type of meat (formula A - beef meat; formula B - poultry meat; formula C - Alentejano pig breed meat; formula D - Alentejano pig breed meat and beef meat; formula E - Alentejano pig breed meat and poultry; formula F - Alentejano pig breed, beef and poultry meat). Five sausages per formula were used to realise sensorial and textural analysis. A descriptive quantitative analysis was chosen to performed sensorial evaluation, using a trained panel. Textural analysis consisted on Texture Profile Analysis (TPA) test. Results from TPA suggest that texture of “alheiras” made with meat from poultry (more common) or Alentejano pig breed (never done before) are similar while “alheiras” made with extreme beef meat showed different textural characteristics comparing with the others. Considering sensorial analysis results, no differences were found between studied formulas. However taste intensity was higher in “alheiras” made with extreme meat beef and also in those made with the mixture of Alentejano pig breed and poultry meat.2014-01-28T15:29:42Z2014-01-282013-08-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://hdl.handle.net/10174/10191http://hdl.handle.net/10174/10191engElias et al. (2013)elias@uevora.ptndndndnd210Elias, MiguelMota, F.Fraqueza, M.J.Barreto, A.S.Agulheiro-Santos, A.C.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-03T18:52:54Zoai:dspace.uevora.pt:10174/10191Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T01:04:09.098820Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv PORTUGUESE TRADITIONAL SAUSAGE, ALHEIRA, MADE WITH DIFFRENT MEAT: SENSORY EVALUATION AND TEXTURE
title PORTUGUESE TRADITIONAL SAUSAGE, ALHEIRA, MADE WITH DIFFRENT MEAT: SENSORY EVALUATION AND TEXTURE
spellingShingle PORTUGUESE TRADITIONAL SAUSAGE, ALHEIRA, MADE WITH DIFFRENT MEAT: SENSORY EVALUATION AND TEXTURE
Elias, Miguel
traditional Portuguese fermented sausage
texture profile analysis
sensory analysis
title_short PORTUGUESE TRADITIONAL SAUSAGE, ALHEIRA, MADE WITH DIFFRENT MEAT: SENSORY EVALUATION AND TEXTURE
title_full PORTUGUESE TRADITIONAL SAUSAGE, ALHEIRA, MADE WITH DIFFRENT MEAT: SENSORY EVALUATION AND TEXTURE
title_fullStr PORTUGUESE TRADITIONAL SAUSAGE, ALHEIRA, MADE WITH DIFFRENT MEAT: SENSORY EVALUATION AND TEXTURE
title_full_unstemmed PORTUGUESE TRADITIONAL SAUSAGE, ALHEIRA, MADE WITH DIFFRENT MEAT: SENSORY EVALUATION AND TEXTURE
title_sort PORTUGUESE TRADITIONAL SAUSAGE, ALHEIRA, MADE WITH DIFFRENT MEAT: SENSORY EVALUATION AND TEXTURE
author Elias, Miguel
author_facet Elias, Miguel
Mota, F.
Fraqueza, M.J.
Barreto, A.S.
Agulheiro-Santos, A.C.
author_role author
author2 Mota, F.
Fraqueza, M.J.
Barreto, A.S.
Agulheiro-Santos, A.C.
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Elias, Miguel
Mota, F.
Fraqueza, M.J.
Barreto, A.S.
Agulheiro-Santos, A.C.
dc.subject.por.fl_str_mv traditional Portuguese fermented sausage
texture profile analysis
sensory analysis
topic traditional Portuguese fermented sausage
texture profile analysis
sensory analysis
description At a portuguese traditional meat plant 6 different formulas were used to produce “alheira”, a portuguese traditional fermented sausage, from the north region, usually made with chopped meat from pork and poultry. Formulas were different only due to the type of meat (formula A - beef meat; formula B - poultry meat; formula C - Alentejano pig breed meat; formula D - Alentejano pig breed meat and beef meat; formula E - Alentejano pig breed meat and poultry; formula F - Alentejano pig breed, beef and poultry meat). Five sausages per formula were used to realise sensorial and textural analysis. A descriptive quantitative analysis was chosen to performed sensorial evaluation, using a trained panel. Textural analysis consisted on Texture Profile Analysis (TPA) test. Results from TPA suggest that texture of “alheiras” made with meat from poultry (more common) or Alentejano pig breed (never done before) are similar while “alheiras” made with extreme beef meat showed different textural characteristics comparing with the others. Considering sensorial analysis results, no differences were found between studied formulas. However taste intensity was higher in “alheiras” made with extreme meat beef and also in those made with the mixture of Alentejano pig breed and poultry meat.
publishDate 2013
dc.date.none.fl_str_mv 2013-08-01T00:00:00Z
2014-01-28T15:29:42Z
2014-01-28
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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dc.identifier.uri.fl_str_mv http://hdl.handle.net/10174/10191
http://hdl.handle.net/10174/10191
url http://hdl.handle.net/10174/10191
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Elias et al. (2013)
elias@uevora.pt
nd
nd
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210
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