Calidad sensorial de productos cárnicos funcionales. Percepción por los consumidores e influencia de su composición

Abstract

A medallion of chicken meat supplemented ω3 fatty acids, oat bran, low sodium content, by cooking "sous-vide" and was formulated vacuum packaging. The design used a mixture of spices to achieve a reduced sodium product and acceptable taste. Each medallion was packaged and sealed in a vacuum packaging (VACUUM PACKING 80060/80080), in polyethylene bags (O₂ permeability of 25 to 30 cm³ / m²; water vapor permeability of 5 g / m²). The cooking method "sous-vide" was conducted in bath with temperature control and time constant circulation of water (RONER COMPACT 80060/80080), the combination of time / temperature was 80 °C and 10 minutes. Subsequently it cooled to 0 °C. The formulation was analyzed using sensory affective tests: preference and satisfaction, by a panel of 35 persons. In the study of consumer perception, projective type surveys were used. Sensory characterization of samples was performed by CATA questions (check-all-that-apply). Thus an accessible functional product with input ω3 fatty acid, soluble fiber and reduced sodium respect to traditional chicken medallion, microbiologically stable and sensorially accepted was obtained.