The aim of this research was the chemical, microbiological, and sensory characterization of new ingredient formulations of olive-based pâtés, since few studies are present in the literature regarding table olive-based processed products. Three ingredient formulations were selected by a consumer test on the basis of the scores of odour and taste descriptors, higher than 6 (linear scale 0-10 cm). The chemical and sensory analyses allowed to clearly differentiate all ingredient formulations on the basis of both composition and volatile profile. Microbiological data corresponded to levels usually detected for similar products and excluded the presence of pathogens. Finally, no off-flavour was perceveid in the tested formulations.
New formulations of olive-based pâté: Development and quality
Paradiso V. M.;
2017-01-01
Abstract
The aim of this research was the chemical, microbiological, and sensory characterization of new ingredient formulations of olive-based pâtés, since few studies are present in the literature regarding table olive-based processed products. Three ingredient formulations were selected by a consumer test on the basis of the scores of odour and taste descriptors, higher than 6 (linear scale 0-10 cm). The chemical and sensory analyses allowed to clearly differentiate all ingredient formulations on the basis of both composition and volatile profile. Microbiological data corresponded to levels usually detected for similar products and excluded the presence of pathogens. Finally, no off-flavour was perceveid in the tested formulations.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
