Please use this identifier to cite or link to this item:
https://hdl.handle.net/10316/27829
DC Field | Value | Language |
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dc.contributor.author | Oliveira, Ana R. | - |
dc.contributor.author | Sykes, António V. | - |
dc.contributor.author | Hachero-Cruzado, Ismael | - |
dc.contributor.author | Azeiteiro, Ulisses M. | - |
dc.contributor.author | Esteves, Eduardo | - |
dc.date.accessioned | 2014-12-09T14:27:49Z | - |
dc.date.available | 2014-12-09T14:27:49Z | - |
dc.date.issued | 2015-02-01 | - |
dc.identifier.citation | OLIVEIRA, Ana R. [et. al] - A sensory and nutritional comparison of mussels (Mytilus sp.) produced in NW Iberia and in the Armona offshore production area (Algarve, Portugal). "Food Chemistry". ISSN 0308-8146. Vol. 168 (2014) p. 520–528 | por |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.uri | https://hdl.handle.net/10316/27829 | - |
dc.description.abstract | A biometric, nutritional and sensory analysis of raw and cooked mussels comparing Mytilus sp. from the north-west coast of Portugal and Spain (Minho and Galicia, respectively) and the new offshore production site of Armona (Algarve, south Portugal) was carried out. In addition, multiple factorial analysis was performed to explore potential relationships between sensory attributes and nutritional content properties between the different mussels. Results showed that, at similar times of sale, biometrics of mussels from Armona and Vigo were similar and bigger than the remaining. Nonetheless, despite some similarities in proximate composition, mussels presented differences in lipid classes, fatty acid content and free amino acids profiles. These differences were not fully reflected in the sensory assessment by the panel, which were able to distinguish different production sites in raw specimens but displayed problems in discrimination these in cooked mussels. Some nutritional components were related to specific sensory sensations. | por |
dc.language.iso | eng | por |
dc.publisher | Elsevier | por |
dc.rights | openAccess | por |
dc.subject | Mussel | por |
dc.subject | Mytilus sp | por |
dc.subject | Nutritional composition | por |
dc.subject | Offshore aquaculture | por |
dc.subject | Sensory analysis | por |
dc.title | A sensory and nutritional comparison of mussels (Mytilus sp.) produced in NW Iberia and in the Armona offshore production area (Algarve, Portugal) | por |
dc.type | article | por |
degois.publication.firstPage | 520 | por |
degois.publication.lastPage | 528 | por |
degois.publication.title | Food Chemistry | por |
dc.relation.publisherversion | http://www.sciencedirect.com/science/article/pii/S0308814614011303 | por |
dc.peerreviewed | Yes | por |
dc.identifier.doi | 10.1016/j.foodchem.2014.07.082 | - |
degois.publication.volume | 168 | por |
item.fulltext | Com Texto completo | - |
item.grantfulltext | open | - |
item.languageiso639-1 | en | - |
item.cerifentitytype | Publications | - |
item.openairetype | article | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
crisitem.author.researchunit | CFE - Centre for Functional Ecology - Science for People & the Planet | - |
crisitem.author.orcid | 0000-0002-5252-1700 | - |
Appears in Collections: | I&D CFE - Artigos em Revistas Internacionais FCTUC Ciências da Vida - Artigos em Revistas Internacionais |
Files in This Item:
File | Description | Size | Format | |
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A sensory and nutritional comparison.pdf | 635.84 kB | Adobe PDF | View/Open |
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