How does the added fat source affect sensory quality of sheep and goat pâtés

Sensory quality of sheep and goat pâtes with different sources and percentage of fat (10% or 30%, and pork belly or olive oil) were evaluated. A trained taste panel performed sensory analysis and consumers were consulted to perceive their preferences. Generalised Procrustes Analysis was used to test the differences found by panellists. Panellists were able to find sensory differences between sheep and goat pâtes, and also fat percentages. Goat pâtes had higher values of juiciness and sheep pâtes had higher values of taste intensity. Ten percent pork belly fat pâtes had the highest values of colour and cohesiveness attributes and also aroma intensity, while 30% olive oil pâtes had the highest values of texture attributes, except cohesiveness. Although, differences between pâtes were found by panellists, consumers had no particular preference for one of them. Key words: pâte; goats and sheep meat; pork fat; olive oil; sensory analysis.