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

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

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...

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Bibliographic Details
Main Authors: Alfredo Teixeira, Samanta Almeida, Etelvina Pereira, Fernando Mangachaia, Sandra Rodrigues
Format: Article
Language:English
Published: Elsevier 2019-07-01
Series:Heliyon
Subjects:
Food science
Food quality
Food processing
Food analysis
Chemical food analysis
Food composition
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844019357792

Internet

http://www.sciencedirect.com/science/article/pii/S2405844019357792

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