Características sensoriais de enchidos e queijos tradicionais

Detalhes bibliográficos
Autor(a) principal: Grácio, Filipa Susana Ferreira
Data de Publicação: 2012
Tipo de documento: Dissertação
Idioma: por
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/5263
Resumo: Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
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spelling Características sensoriais de enchidos e queijos tradicionaissensory analysistraditional productshedonic testdescriptive testprincipal component analysisMestrado em Engenharia Alimentar - Instituto Superior de AgronomiaSensory analysis is being increasingly used by the food industry, a science that uses man and his senses to measure sensorial characteristics (and acceptability criteria) of food products. The main objective of this work was to use of sensory analysis to characterize traditional meat products (sausages) and cheeses. There are several definitions of traditional products. According to Commission Regulation (EC) Nº 509/2006 of 20 March 2007 a product is designated as traditional when it has "proven usage on the Community market for a time period showing transmission between generations; this time period should be the one generally ascribed to one human generation, at least 25 years". Cheese is a fresh or aged product, with different styles and textures. It is obtained from milk (full or skimmed), cream, buttermilk, or a mixture of these products, including whey. Sausages are cured meat products, made from meat, entrails, spices and additives. They can undergo a period of maturation and cure, including smoking. For the cheese analysis, a descriptive test was performed, with a certain number of attributes. A frequency table was built, from which different cheese definitions were evaluated, identical to the existing ones. Two statistical methods were used: hierarchical classification and principal component analysis. With the hierarchical classification, the cheeses were grouped in four groups, nine, seven, five and three. The cheeses "Picante da Beira-Baixa DOP" and "Terrincho Velho DOP" are located in isolated groups. The cheese "Amarelo da Beira Baixa DOP" was found not isolated only in group of three. With nine and seven groups the cheeses "Amanteigado de Seia", "Castelo Branco", "Serra da Estrela" and "Azeitão" formed a subgroup showing that the evaluators probably used the same descriptors based on the same properties, the look of the crust, form, height, taste and aroma. With only five groups, a very heterogeneous sub-group was formed, that could be divided in three. "Azeitão DOP", "Castelo Branco DOP", "Amanteigado de Seia", "Serra da Estrela DOP" and "Serpa DOP" would form a group while "Nisa DOP", "Mestiço de Tolosa IGP", "Mistura" and "Castelo Branco DOP" would form another, as the characteristics of these subgroups are similar. "Flamengo" would be in a separate group as its characteristics are very different from the other analyzed cheeses. This separate group probably originated in the discrepancy of the results, as no common descriptor would be clearly different from the others. Principal component analysis was used to study groupings of similar sample types, and it was shown that the first three main components justify 54% of the variance. The is a low value, with the first six principal components we could explain 83% of the variance, but in this work we used the first three principal components. The first two correlated with the crust properties, consistency and texture and the third with taste and aroma. It was shown that "Picante da Beira Baixa DOP" was distinct from the other cheeses. It should be noted that "Serpa DOP" was far-off the other soft cheeses. For the sausages a hedonic scale was used, with a t test and the samples showed no significant differences (when ItstatI> Tcrit to p<0.05). The analysis of "Salpicão de Vinhais IGP" and "Lombo Fumado Ponte de Lima" was done with only twenty evaluators, and this might have influenced the results, as the samples were non representative. The product that was less likely to be bought was shown to be "Salpicão de Vinhais IGP", which could mean that it has lower acceptance by the consumers, among the studied sausages. On the other hand, "Lombo Fumado Ponte de Lima" was the one most likely to be bought. Only sliced "Presunto de Chaves" (ham) had all attributes in the positive side of the scale.ISA/UTLMatos, Teresa de Jesus da SilvaMartins, António Pedro LouroRepositório da Universidade de LisboaGrácio, Filipa Susana Ferreira2013-02-28T16:37:13Z20122012-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfapplication/pdfhttp://hdl.handle.net/10400.5/5263porGrácio, F.S.F. - Características sensoriais de enchidos e queijos tradicionais. Lisboa: ISA, 2012, 119 p.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:RCAAP2023-03-06T14:36:12Zoai:www.repository.utl.pt:10400.5/5263Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:52:50.875342Repositório 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 Características sensoriais de enchidos e queijos tradicionais
title Características sensoriais de enchidos e queijos tradicionais
spellingShingle Características sensoriais de enchidos e queijos tradicionais
Grácio, Filipa Susana Ferreira
sensory analysis
traditional products
hedonic test
descriptive test
principal component analysis
title_short Características sensoriais de enchidos e queijos tradicionais
title_full Características sensoriais de enchidos e queijos tradicionais
title_fullStr Características sensoriais de enchidos e queijos tradicionais
title_full_unstemmed Características sensoriais de enchidos e queijos tradicionais
title_sort Características sensoriais de enchidos e queijos tradicionais
author Grácio, Filipa Susana Ferreira
author_facet Grácio, Filipa Susana Ferreira
author_role author
dc.contributor.none.fl_str_mv Matos, Teresa de Jesus da Silva
Martins, António Pedro Louro
Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Grácio, Filipa Susana Ferreira
dc.subject.por.fl_str_mv sensory analysis
traditional products
hedonic test
descriptive test
principal component analysis
topic sensory analysis
traditional products
hedonic test
descriptive test
principal component analysis
description Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
publishDate 2012
dc.date.none.fl_str_mv 2012
2012-01-01T00:00:00Z
2013-02-28T16:37:13Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/5263
url http://hdl.handle.net/10400.5/5263
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv Grácio, F.S.F. - Características sensoriais de enchidos e queijos tradicionais. Lisboa: ISA, 2012, 119 p.
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv ISA/UTL
publisher.none.fl_str_mv ISA/UTL
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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