Physicochemical characteristics of sheep and goat pâtés. differences between fat sources and proportions

Detalhes bibliográficos
Autor(a) principal: Teixeira, Alfredo
Data de Publicação: 2019
Outros Autores: Almeida, Samanta Kelli, Pereira, Etelvina, Mangachaia, Fernando Gomes, Rodrigues, Sandra
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/20965
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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spelling Physicochemical characteristics of sheep and goat pâtés. differences between fat sources and proportionsSensory characteristicsPartial replacementOlive oilMeatQualityAcidsThe 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.Work included in the Portuguese PRODER research Project number 020260013013 “New goat and sheep processed meat products” BISOVICAP – Processing meat from pigs, sheep and goats, to produce new products. Ham and pâté, Project PROTEC, SI I&DT - Projects in Co- Promotion, nº 21511. The authors are grateful to Laboratory of Carcass and Meat Quality of Agriculture School of Polytechnic Institute of Bragança ‘Cantinho do Alfredo’. The authors are members of the MARCARNE network, funded by CYTED (ref. 116RT0503).ElsevierBiblioteca Digital do IPBTeixeira, AlfredoAlmeida, Samanta KelliPereira, EtelvinaMangachaia, Fernando GomesRodrigues, Sandra2020-03-13T09:51:21Z20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/20965engTeixeira, A.; Almeida, Samanta; Pereira, Etelvina; Mangachaia, Fernando Gomes; Rodrigues, Sandra (2019). Physicochemical characteristics of sheep and goat pâtés. differences between fat sources and proportions. Heliyon. ISSN 2405-8440. 5:72405-844010.1016/j.heliyon.2019.e02119info: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:RCAAP2023-11-21T10:47:21Zoai:bibliotecadigital.ipb.pt:10198/20965Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:11:53.778045Repositório 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 Physicochemical characteristics of sheep and goat pâtés. differences between fat sources and proportions
title Physicochemical characteristics of sheep and goat pâtés. differences between fat sources and proportions
spellingShingle Physicochemical characteristics of sheep and goat pâtés. differences between fat sources and proportions
Teixeira, Alfredo
Sensory characteristics
Partial replacement
Olive oil
Meat
Quality
Acids
title_short Physicochemical characteristics of sheep and goat pâtés. differences between fat sources and proportions
title_full Physicochemical characteristics of sheep and goat pâtés. differences between fat sources and proportions
title_fullStr Physicochemical characteristics of sheep and goat pâtés. differences between fat sources and proportions
title_full_unstemmed Physicochemical characteristics of sheep and goat pâtés. differences between fat sources and proportions
title_sort Physicochemical characteristics of sheep and goat pâtés. differences between fat sources and proportions
author Teixeira, Alfredo
author_facet Teixeira, Alfredo
Almeida, Samanta Kelli
Pereira, Etelvina
Mangachaia, Fernando Gomes
Rodrigues, Sandra
author_role author
author2 Almeida, Samanta Kelli
Pereira, Etelvina
Mangachaia, Fernando Gomes
Rodrigues, Sandra
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Teixeira, Alfredo
Almeida, Samanta Kelli
Pereira, Etelvina
Mangachaia, Fernando Gomes
Rodrigues, Sandra
dc.subject.por.fl_str_mv Sensory characteristics
Partial replacement
Olive oil
Meat
Quality
Acids
topic Sensory characteristics
Partial replacement
Olive oil
Meat
Quality
Acids
description 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.
publishDate 2019
dc.date.none.fl_str_mv 2019
2019-01-01T00:00:00Z
2020-03-13T09:51:21Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/20965
url http://hdl.handle.net/10198/20965
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Teixeira, A.; Almeida, Samanta; Pereira, Etelvina; Mangachaia, Fernando Gomes; Rodrigues, Sandra (2019). Physicochemical characteristics of sheep and goat pâtés. differences between fat sources and proportions. Heliyon. ISSN 2405-8440. 5:7
2405-8440
10.1016/j.heliyon.2019.e02119
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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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