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Evaluación química, microbiológica y sensorial de nuggets de pollo para personas con condición celíaca
| Content Provider | Semantic Scholar |
|---|---|
| Author | Cori, Marta E. Techeira, Nora Martínez, Shimazú Rodríguez, Iraima |
| Copyright Year | 2016 |
| Abstract | Con el objeto de lograr la sustitucion total de derivados de trigo en productos que no pueden ser consumidos por personas con condicion celiaca, se elaboraron nuggets de pollo utilizando derivados de yuca, que fueron comparados con los nuggets tradicionales. Los productos se caracterizaron quimica, microbiologica y sensorialmente. Se utilizo un diseno completamente aleatorizado, con siete repeticiones por tratamiento. No hubo diferencias estadisticamente significativas (P>0,05) para los valores de humedad, proteina cruda, cenizas ni grasa, entre los nuggets elaborados con la formulacion a base de carne de pollo, condimentos y derivados del trigo (Tratamiento 1) y los nuggets donde los derivados del trigo se sustituyeron por derivados de la yuca (Tratamiento 2). No se encontraron diferencias estadisticamente significativas (P>0,05) entre los dos tratamientos para aerobios mesofilos, siendo ademas el contaje para E. coli menor a 10 ufc/g en ambos tratamientos. En el color interno y en el sabor de los nuggets, los dos tratamientos expresaron el mismo nivel de agrado, pero si se aprecio un mayor nivel de agrado en la textura de los nuggets con derivados de la yuca. Los nuggets con derivados de yuca pueden satisfacer las exigencias sensoriales del consumidor, sin arriesgar su salud por contaminacion microbiologica, pudiendo ser una opcion para personas con condicion celiaca que deseen disfrutar de este tipo de productos carnicos. ABSTRACT To achieve total substitution of wheat derivatives in products that cannot be consumed by people with celiac condition, chicken nuggets were prepared using cassava derivatives, which were compared with traditional nuggets. Products were characterized chemically, microbiologically, and sensorially. A totally randomized design, with seven replicates per treatment, was used. There were no statistically significant differences (P>0.05) in moisture, crude protein, ash, and fat values between nuggets made of the formula based on chicken meat, spices, and wheat products (Treatment 1) and nuggets where wheat derivatives were replaced by cassava derivatives (Treatment 2). There were no statistically significant differences (P>0.05) between treatments for aerobic plate counts, being the counting for E. coli lower than 10 ufc/g on both treatments. While for the internal color and flavor of nuggets, the two treatments were equally liked, the preferred texture was for nuggets with cassava. Nuggets with cassava products can satisfy sensorial consumer demands, without risking their health by microbiological contamination and can be an option for people with celiac condition who wish to enjoy this type of meat products. |
| File Format | PDF HTM / HTML |
| Volume Number | 42 |
| Alternate Webpage(s) | http://saber.ucv.ve/ojs/index.php/rev_agro/article/download/11899/11610 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
