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Fiambre de peixe: preferĂȘncia da cor e aceitabilidade

2021Journal article Open access
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dc.contributor.authorRibeiro, Ana Teresa
dc.contributor.authorElias, Miguel
dc.contributor.authorTeixeira, BĂĄrbara
dc.contributor.authorMendes, Rogério
dc.date.accessioned2021-11-11T17:25:30Z
dc.date.available2021-11-11T17:25:30Z
dc.date.issued2021
dc.description.abstractForam preparados fiambres de corvina para se estudar a preferĂȘncia do consumidor relativamente ao tipo de fiambre e, em particular, Ă  sua cor. As cores dos fiambres foram manipuladas pela adição individual e em diferentes proporçÔes de pigmento de cochonilha (tons vermelhos), Fibricolor (tons rosa) e Instanka sugar powder 75/700 (tons castanhos). Fotografias das amostras serviram de base para a criação de um inquĂ©rito “on line”. Neste inquĂ©rito, alĂ©m de se procurar perceber o perfil do inquirido e dos seus hĂĄbitos alimentares, solicitou-se a escolha das cores expectĂĄveis ou mais atraentes para um fiambre de peixe. Do total de 2237 inquiridos, cerca de 78 % apresentaram idades compreendidas entre os 44 anos ou menos, evidenciando-se nestes o bacharelato ou licenciatura como grau de formação. Quanto ao consumo de fiambre, o gĂ©nero feminino evidenciou preferĂȘncia pelo fiambre de peru e o gĂ©nero masculino pelo fiambre de porco. A frequĂȘncia de consumo de fiambre e de peixe foi semelhante, “3x por semana”. Mais de metade dos inquiridos (55%) respondeu “nĂŁo sei” Ă  possĂ­vel compra de fiambre de peixe. O fiambre de corvina preparado com 0,0005 % de cochonilha, cuja cor foi muito semelhante Ă  do fiambre de corvina sem corante, teve uma boa aceitabilidade por parte dos inquiridospt_PT
dc.description.abstractTo study the consumer preference regarding the color of fish hams, cooked hams with meagre were prepared. The colors of the hams were manipulated by the individual addition and in different proportions of cochineal pigment (red tones), Fibricolor (pink tones) and Instanka sugar powder 75/700 (brown tones). Photographs of the samples served as the basis for the creation of an online survey. In this survey, in addition to seeking to understand the profile of the respondent and their eating habits, it was requested to choose the expected or most attractive colors of a fish cooked ham. Of the total of 2237 respondents, about 78% were aged between 44 years old and under, showing a Higher Education Degree as a degree of training. Regarding the consumption of cooked ham, the female gender showed a preference for turkey cooked ham and the male gender for pig cooked ham. The frequency of consumption of cooked ham and fish was similar, “3x a week”. More than half of respondents (55%) answered “I don’t know” when faced with the possible purchase of fish ham. It was concluded that a winter meagre cooked ham prepared with 0.0005% cochineal, whose color was very similar to that of the meagre cooked ham without dye, had a good acceptance by the respondentspt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRibeiro, Ana Teresa; Elias, Miguel; Teixeira, BĂĄrbara & Mendes, RogĂ©rio (2021). Fiambres de peixe: preferĂȘncia da cor e aceitabilidade. Revista de CiĂȘncias AgrĂĄrias, 44, 2-3: 220-235. https://doi.org/10.19084/rca.24281pt_PT
dc.identifier.doihttps://doi.org/10.19084/rca.24281pt_PT
dc.identifier.issn0871-018X
dc.identifier.urihttp://hdl.handle.net/10400.15/3678
dc.language.isoporpt_PT
dc.peerreviewedyespt_PT
dc.publisherSociedade de CiĂȘncias AgrĂĄrias de Portugalpt_PT
dc.relation.publisherversionhttps://revistas.rcaap.pt/rca/article/view/24281pt_PT
dc.subjectfiambrept_PT
dc.subjectcorvinapt_PT
dc.subjectinquérito on linept_PT
dc.subjectcorpt_PT
dc.subjectcooked hampt_PT
dc.subjectmeagrept_PT
dc.subjecton-line surveypt_PT
dc.subjectcolorpt_PT
dc.titleFiambre de peixe: preferĂȘncia da cor e aceitabilidadept_PT
dc.title.alternativeFish hams: color preference and acceptabilitypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.conferencePlaceLisboapt_PT
oaire.citation.endPage235pt_PT
oaire.citation.issue2-3pt_PT
oaire.citation.startPage220pt_PT
oaire.citation.titleRevista de CiĂȘncias AgrĂĄriaspt_PT
oaire.citation.volume44pt_PT
person.familyNameribeiro
person.givenNameana teresa
person.identifier.ciencia-id6118-7199-30D9
person.identifier.orcid0000-0001-9113-0377
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication5bd0e68e-67a5-41c5-bee0-1ff96c17b5c9
relation.isAuthorOfPublication.latestForDiscovery5bd0e68e-67a5-41c5-bee0-1ff96c17b5c9

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