APRECIAÇÃO DA QUALIDADE DOS PATÉS DE FÍGADO DO MERCADO PORTUGUÊS QUALITY EVALUATION OF LIVER PATES FROM PORTUGUESE MARKET EVALUACIÓN DE LA CALIDAD DE PATES DE HÍGADO DEL MERCADO PORTUGUÉS

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 1998-07-01 DOI:10.1080/11358129809487580

Olívia Pinho, I. Ferreira, Susana Casal, Maria Beatriz P.P. Oliveira, M. Ferreira

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引用次数: 2

Abstract

Abstract Resumen Resumo The quality of liver pates commercialised in the portuguese national market was determined by chemical assays including evaluation of nutritional value, trans fatty acid composition and monitorization of nitrates, nitrites and antioxidants. A total of 45 samples of liver pates (15 brands and 3 batches for brands) were randomly purchased from the Porto retail market. Portuguese official methods (NPs) were used for determination of the main components and evaluation of the nutritional value. The quality of the extracted fat was evaluated using the fatty acid diagram. The proportion of saturated: monounsaturated polyunsaturated fatty acids was 35:40:25, and the mean value of trans fatty acids was 0.7% ± 0.32. The fat alteration was determined by the free acidity (mean value 2.3± 1.2 g of oleic acid/100 g of product) and the peroxide value (7 ± 7.0 mEq of O2/L). The levels of nitrites and nitrates were determined using a FIA methodology. The mean values obtained were 7.56 ± 4.5 mg/Kg o...

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葡萄牙市场肝脏肉酱质量评价葡萄牙市场肝脏肉酱质量评价葡萄牙市场肝脏肉酱质量评价

摘要通过营养价值评价、反式脂肪酸组成、硝酸盐、亚硝酸盐和抗氧化剂监测等化学分析方法，对葡萄牙国内市场上销售的肝酱进行了质量评价。在波尔图零售市场随机抽取肝酱样品45份(15个品牌，3个批次)。采用葡萄牙官方方法(NPs)测定主要成分，评价营养价值。用脂肪酸图评价提取脂肪的质量。饱和:单不饱和多不饱和脂肪酸比例为35:40:25，反式脂肪酸平均值为0.7%±0.32。脂肪变化由游离酸度(平均2.3±1.2 g油酸/100 g产品)和过氧化值(7±7.0 mEq O2/L)测定。亚硝酸盐和硝酸盐的水平是用FIA方法测定的。平均值为7.56±4.5 mg/Kg。

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.