کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2451759 1109693 2008 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
A comparison of the physicochemical and sensory characteristics of alheira samples from different-sized producers
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
A comparison of the physicochemical and sensory characteristics of alheira samples from different-sized producers
چکیده انگلیسی

Alheira is a traditional Portuguese meat product made from boiled meat, usually pork and/or poultry, and bread. The physicochemical and sensory properties of alheira were analyzed to determine the relationships between them and to evaluate how they are affected by the product’s origin i.e. if is produced on a small or industrial scale. The most important variables used to characterize alheira are: color, visual evaluation of the amount of meat and bread, paprika aroma, clamminess and fibrousness, water activity, moisture, fat, carbohydrate content, hardness and color parameters (L∗, a∗,  and b∗). Principal component analysis demonstrated that drying has a major effect on these characteristics, as it plays a part in the product’s physical make-up. Using these parameters it was possible to ascertain that industrial products enjoyed higher levels of consumer acceptability, given that they contain a higher proportion of meat and undergo a shorter drying process.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 79, Issue 1, May 2008, Pages 131–138
نویسندگان
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