Evaluación fisicoquímica y sensorial de mollejas de pollo (Gallus gallus) al sillao enlatadas
Palabras clave:
Vinagre, Esterilización, Letalidad, Proteína, Conserva enlatada.
Resumen
Las “mollejas de pollo al sillao” es un plato peruano tradicional, originario de la ciudad de Trujillo (Perú), muy apreciado por su agradable sabor. Con el diseño de este producto en conserva se puede aprovechar las proteínas, el hierro y otros micronutrientes que contiene. En este estudio se evaluó el efecto del tamaño de pieza y de la concentración de vinagre, usando un diseño factorial completo 3x2. La materia prima y los tratamientos estudiados fueron caracterizados fisicoquímicamente. La evaluación sensorial de sabor, color y textura se hizo mediante la prueba de ranking, de 1 a 5 puntos. La condición seleccionada para el diseño del producto fue tamaño de pieza de ¼ unidad y 100 mL/kg de vinagre, mostrando características fisicoquímicas y sensoriales adecuadas, para su comercialización. El producto final presentó: proteína (13,45%), grasa (10,40%), humedad (67,49), cenizas (1,82) y pH (5,14); además tuvo puntajes de sabor (4,23), color (4,53) y textura (4,27). El tiempo de proceso de esterilización fue de 35 min y letalidad 9,882 min, en un envase tipo fiesta.
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Disciplinas:
Ingeniería de AlimentosLenguajes:
EspañolReferencias bibliográficas
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[2] MACDIARMID, J., DOUGLAS, F. and CAMPBELL, J. Eating like there's no tomorrow: Public awareness of the environmental impact of food and reluctance to eat less meat as part of a sustainable diet. Appetite, 96(1), 2016, p. 487–493.
[3] PFEILER, T. and EGLOFF, B. Personality and meat consumption: The importance of differentiating between type of meat. Appetite, 130(1), 2018, p. 1-36.
[4] NAM, K.C., JO, C. and LEE, M. Meat products and consumption culture in the East. Meat Science, 86(1), 2010, p. 95–102.
[5] PERÚ. MINISTERIO DE AGRICULTURA Y RIEGO. Boletín Estadístico Mensual de la Producción y Comercialización Avícola. Lima (Perú): 2016, 31 p.
[6] INSTITUTO DE NUTRICIÓN DE CENTROAMÉRICA Y PANAMÁ (INCAP). Tabla de composición de alimentos de Centroamérica. 2 ed. Guatemala (Guatemala): 2012,126 p.
[7] CHEN, T. Chicken gizzard could be new gourmet treat. Journal of Mississippi Agricultural and Forestry Experiment Station Reserach Highlights, 39(5), 1976.
[8] CHEN, T. and STINSON, R. Scanning electron microscope studies on chicken gizzard structure as affected by cooking. Poultry Science, 62(1), 1983, p. 2011.
[9] LÓPEZ, A., CACOUB, P., MACDOUGALL, I. and PEYRIN-BIROULET, L. Iron deficiency anaemia. Lancet, 387(10021), 2016, p. 907-916.
[10] PERÚ. INSTITUTO NACIONAL DE SALUD.. Anemia en la población infantil del Perú: Aspectos clave para su afronte. Obtenido de Instituto Nacional de Salud. 2015 Disponible: http://www.ins.gob.pe/repositorioaps/0/4/jer/evidencias/ANEMIAFINAL_v.03mayo2015.pdf [citado junio 4 2019].
[11] ARROYO-LAGUNA, J. Hacia un Perú sin anemia. Revista Peruana de Medicina Experimental y Salud Publica, 34(4), 2017, p. 586-587.
[12] MINISTERIO DE SALUD DEL PERÚ. Plan nacional para el reducción y control de la anemia materno infantil y desnutrición crónica infantil en el Perú: 2017-2021. Lima (Perú): Biblioteca Central del Ministerio de Salud, 2017.
[13] BODE, A. and DONG, Z. Toxic phytochemicals and their potential risks for human cancer. Cancer Prevention Research, 8(1), 2015, p. 1-8.
[14] LINDH, H., WILLIAMS, H., OLSSON, A. and WIKSTRÖM, F. Elucidating the indirect contributions of packaging sustainable development: A terminology of packaging functions and features. Packaging Technology and Science, 29(1), 2016, p. 225-246.
[15] SERMENT-MORENO, V. and WELTI-CHANES, J.S. En: Encyclopedia of Food and Health. New York (USA): Elsevier, 2016, 4006 p.
[16] MONTEIRO, C., CANNON, G. and LEVY, R. The star shines bright. World Nutrition, 7(1-3), 2016, p. 28–38. DOI: http://archive.wphna.org/wp-content/uploads/2016/01/WN-2016-7-1-3-28-38-Monteiro-Cannon-Levy-et-al-NOVA.pdf
[17] RAMOS-BARRIENTOS, M.T. Comparación entre los métodos general y de Ball para el cálculo de procesos de esterilización comercial. Valparaíso (Chile): Universidad Técnica Federico Santa María, 2016, 85 p.
[18] ASSOCIATION OF OFFICIAL AGRICULTURAL CHEMISTS (AOAC). Official Methods of Analysis of the Association of Official Analytical Chemist. 20 ed. Virginia (USA): 2016.
[19] WANI, S. and MAJEED, D. Evaluation of quality attributes and storage stability of pickle prepared from chicken gizzard. Journal of Meat Science and Technology, 2(4), 2014, p. 85-89.
[20] WANG, X., SUN, Y., LIU, A. and WANG, X. Modeling structural and compositional changes of beef during human chewing process. LWT Food Science and Technology, 60(2), 2015, p. 1219–1225.
[21] PATAK, A. and BALDWIN, J. Why is there so much myoglobin in chicken gizzard and so little in emu gizzard?. Comparative Biochemistry and Physiology, 89(1), 1988, p. 27–30.
[22] RUANTRAKOOL, B. and CHEN, T. Collagen contents of chicken gizzard and breast meat tissue as affected by cooking methods. Journal of Food Science, 51(1), 1986, p. 301–304.
[23] BILLER, E., BOSELLI, E., OBIEDZINSKI, M., KARPINSKI, P. and WASZKIEWICZ, B. The profile of volatile compounds in the outer and inner parts of broiled pork neck is strongly influenced by the acetic-acid marination conditions. Meat science, 121, 2016, p. 292–301.
[24] HAN, Y., WANG, X., CAI, Y., LI, Z., ZHAO,L., WANG, H., JIN, J., CAI, Y., XU, L. and ZHU, L. Sensor-array-based evaluation and grading of beef taste quality. Meat Science, 129(1), 2017, p. 38–42.
[25] DINH, T., LEGAKO, J., MILLER, M. and BROOKS, J. Effects of USDA quality grade and cooking on water-soluble precursors of beef flavor. Meat science, 146(1), 2018, p. 123-130.
[26] SURENDRANATH, S., MAHESH, N., POULSON, J. and MELVIN, H. Factors influencing internal color of cooked meats. Meat Science, 120(1), 2016, p. 133-144.
[27] GAULT, N. En: Developments in Meat Science. Marinaded meat. 1 ed. London (England): Elsevier, 1991, p, 191-246.
[28] GLORIEUX, S., STEEN, L., PAELINCK, H., FOUBERT, I. and FRAEYE, I. Isothermal gelation behavior of myofibrillar proteins from white and red chicken meat at different temperatures. Poultry science, 96(10), 2017, p. 3785–3795.
[29] BERK, Z. En: Food Process Engineering and Technology. Thermal processing. 3 ed. Massachusetts (USA): Academic Press, 2018, p. 399–420.
[30] LÓPEZ, A., MELÉNDEZ, E. y GÁMEZ, J. Esterilidad comercial de una conserva enlatada de lomos curados de curito (Hoplosternum littorale). Mangifera, 1(1), 2018, p. 55-64.
[31] HASAN, H., ANWAR, S., ROHAYA, S. and MARTUNIS, S. Thermal penetration study for the purpose of formulating sterilization procedures of yellowfin tuna canning. Bali (Indonesia): 1st International Conference on Food and Agriculture, 2018, p. 1-7.
[32] CAJÓ, F. y IPANAQUÉ, H. Efecto del tratamiento térmico sobre la firmeza, sabor y aceptabilidad general del enlatado de carne de cabrito (Capra hircus) en salsa de loche (Cucurbita moschata). Revista Ingeniería Ciencia, Tecnología e Innovación, 3(2), 2018, p. 134-144.
Cómo citar
Miranda Jara, A. Y., Miranda Chávez, A. H., & Chuquilin Goicochea, R. C. (2019). Evaluación fisicoquímica y sensorial de mollejas de pollo (Gallus gallus) al sillao enlatadas. Biotecnología En El Sector Agropecuario Y Agroindustrial, 18(1), 35–45. https://doi.org/10.18684/bsaa.v18n1.1409
Publicado
2019-12-31
Sección
Artículos de Investigaciòn
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