AVALIAÇÃO DE DIFERENTES TEORES DE GORDURA E ANTIOXIDANTE NATURAL NOS PARÂMETROS QUALITATIVOS E SENSORIAIS DE EMBUTIDO FRESCO DE CARNE OVINA.

Authors

  • H. B. A. SOUZA
  • A. G. SILVA SOBRINHO
  • N. M. B. L. ZEOLA
  • E. R. L. PELICANO
  • P. A. SOUZA
  • F. R. LEONEL
  • A. OBA
  • T. M. A. LIMA

DOI:

https://doi.org/10.15361/2175-0106.2005v21n3p315-319

Abstract

The aim of this study was to evaluate the effects of the inclusion of swine fat (15 and 20%) and rosemary (0.05 and 0.1%) in qualitative parameters and sensory acceptance of the fresh lamb sausage. A arrangement in a completely randomized experimental design was used, with a total of 6 treatments: T1 — 15% swine fat + 0% rosemary; T2 — 15% swine fat + 0.05% rosemary; T3 — 15% swine fat + 0.1% rosemary; T4 — 20% swine fat + 0% rosemary; T5

Downloads

Published

14/05/2008

Issue

Vol. 21 No. 3 (2005)

Section

Inspection and Technology of Foods of Animal Origin/Inspeção e Tecnologia de Alimentos de Origem Animal

License

Authors must be aware that in case the manuscript is accepted for publication, the copyright is transferred to FUNEP. Total or partial reproduction is allowed provided that the reference is indicated explicitly.