<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0871-018X</journal-id>
<journal-title><![CDATA[Revista de Ciências Agrárias]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. de Ciências Agrárias]]></abbrev-journal-title>
<issn>0871-018X</issn>
<publisher>
<publisher-name><![CDATA[Sociedade de Ciências Agrárias de Portugal]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0871-018X2021000200131</article-id>
<article-id pub-id-type="doi">10.19084/rca.24281</article-id>
<title-group>
<article-title xml:lang="pt"><![CDATA[Fiambres de peixe. Preferência da cor e aceitabilidade]]></article-title>
<article-title xml:lang="en"><![CDATA[Fish hams. Color preference and acceptability]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ribeiro]]></surname>
<given-names><![CDATA[Ana Teresa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Elias]]></surname>
<given-names><![CDATA[Miguel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Teixeira]]></surname>
<given-names><![CDATA[Bárbara]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mendes]]></surname>
<given-names><![CDATA[Rogério]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidade de Évora Instituto Mediterrâneo para a Agricultura, Ambiente e Desenvolvimento ]]></institution>
<addr-line><![CDATA[Évora ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Politécnico de Santarém Escola Superior Agrária Departamento de Tecnologia Alimentar, Biotecnologia e Nutrição]]></institution>
<addr-line><![CDATA[Santarém ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidade de Évora Escola de Ciências e Tecnologia Departamento de Fitotecnia]]></institution>
<addr-line><![CDATA[Évora ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,IPMA-Instituto Português do Mar e da Atmosfera Departamento do Mar e dos Recursos Marinhos ]]></institution>
<addr-line><![CDATA[Lisboa ]]></addr-line>
<country>Portugal</country>
</aff>
<pub-date pub-type="pub">
<day>30</day>
<month>09</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>30</day>
<month>09</month>
<year>2021</year>
</pub-date>
<volume>44</volume>
<numero>2-3</numero>
<fpage>131</fpage>
<lpage>140</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_arttext&amp;pid=S0871-018X2021000200131&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_abstract&amp;pid=S0871-018X2021000200131&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_pdf&amp;pid=S0871-018X2021000200131&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="pt"><p><![CDATA[Resumo Foram preparados fiambres de corvina para se estudar a preferência do consumidor relativamente ao tipo de fiambre e, em particular, à sua cor. As cores dos fiambres foram manipuladas pela adição individual e em diferentes proporções 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 inquérito &#8220;on line&#8221;. Neste inquérito, além de se procurar perceber o perfil do inquirido e dos seus hábitos alimentares, solicitou-se a escolha das cores expectáveis 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 género feminino evidenciou preferência pelo fiambre de peru e o género masculino pelo fiambre de porco. A frequência de consumo de fiambre e de peixe foi semelhante, &#8220;3x por semana&#8221;. Mais de metade dos inquiridos (55%) respondeu &#8220;não sei&#8221; à possível compra de fiambre de peixe. O fiambre de corvina preparado com 0,0005 % de cochonilha, cuja cor foi muito semelhante à do fiambre de corvina sem corante, teve uma boa aceitabilidade por parte dos inquiridos.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract To 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, &#8220;3x a week&#8221;. More than half of respondents (55%) answered &#8220;I don't know&#8221; 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 respondents.]]></p></abstract>
<kwd-group>
<kwd lng="pt"><![CDATA[fiambre]]></kwd>
<kwd lng="pt"><![CDATA[corvina]]></kwd>
<kwd lng="pt"><![CDATA[inquérito on line]]></kwd>
<kwd lng="pt"><![CDATA[cor]]></kwd>
<kwd lng="en"><![CDATA[cooked ham]]></kwd>
<kwd lng="en"><![CDATA[meagre]]></kwd>
<kwd lng="en"><![CDATA[on-line survey]]></kwd>
<kwd lng="en"><![CDATA[color]]></kwd>
</kwd-group>
</article-meta>
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