Pasteurised eggs - a food safety solution against Salmonella backed by sensorial analysis of dishes traditionally containing raw or undercooked eggs

This study evaluates the potential of pasteurised eggs to be used as a replacement for raw eggs in recipes where eggs remain uncooked or undercooked. Sensory tests were performed by 178 untrained panellists (143 from Portugal and 35 from Romania) using a 9-point hedonic scale. The tested recipes wer...

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Detalhes bibliográficos
Autor principal: Mihalache, Octavian Augustin (author)
Outros Autores: Monteiro, Maria João (author), Dumitrascu, Loredana (author), Neagu, Corina (author), Ferreira, Vânia (author), Guimarães, Marta (author), Borda, Daniela (author), Teixeira, Paula (author), Nicolau, Anca Ioana (author)
Formato: article
Idioma:eng
Publicado em: 2022
Assuntos:
Consumer acceptance
Egg-based dishes
Intervention
Overall liking
Paired preference test
Salmonellosis
Texto completo:http://hdl.handle.net/10400.14/37860
País:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/37860

Texto Completo

http://hdl.handle.net/10400.14/37860

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