Como a fonte de gordura adicionada afeta a qualidade sensorial de patês de ovinos e caprinos?

摘要

Sensory quality of sheep and goat patés with different sources and percentage of fat (10% or 30%, and pork belly or olive oil) were evaluated. A trained taste panel performed sensory analysis and consumers were consulted to perceive their preferences. Generalised Procrustes Analysis was used to test the differences found by panellists. Panellists were able to find sensory differences between sheep and goat patés, and also fat percentages. Goat patés had higher values of juiciness and sheep patés had higher values of taste intensity. Ten percent pork belly fat patés had the highest values of colour and cohesiveness attributes and also aroma intensity, while 30% olive oil patés had the highest values of texture attributes, except cohesiveness. Although, differences between patés were found by panellists, consumers had no particular preference for one of them.