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|Type:||Artigo de periódico|
|Title:||Toscana Sausage With Low-sodium Content Sensorial Characterization And Analysis Of Pork Meat And Its Derivatives Consumption In The West Region Of Paraná State (brazil) [caracterização Sensorial De Linguiça Toscana Com Baixo Teor De Sódio E Análise Do Consumo De Carne Suína E Derivados Na Região Oeste Do Paraná]|
|Abstract:||The objective of this study was to verify the acceptability of toscana sausage with low- sodium content, as well as to evaluate the consumption of pork meat and its derivatives in the West Region of Paraná State (Brazil). Three toscana sausage samples with different concentrations of sodium were evaluated by seventy non-trained judges, using the following sensorial tests: hedonic scale, preference and acceptability, flavor ideal scale and purchase intention. The consumption of pork meat was assessed by means of questionnaire containing thirteen semi structured questions. All samples presented acceptability higher than 70% considering the characteristics evaluated. The most acceptable sample was the one with 50% of light salt (potassium chlorate) addition, witch achieved 79% of purchase intent. It was also verified that the West Region of Paraná State is a potential consumer of pork meat, presenting higher consumption of its derivatives than pork "in natura".|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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