Utilización en Ácido Cítrico en Diferentes Porcentajes en el Marinado de Pechugas de Pollo. 2011

Abstract

The purpose is to create new alternatives for a better preservation of chicken marinated using the citric acid technique, and preserve the food without changing its microbiological characteristics. The objective is to use citric acid in different percentages for marinating chicken breasts in order to determine appropriate proportions of citric acid (0.00, 0.06, 0.12, 0.18%), in the marinated chicken breast and set bromatological characteristics of marinated chicken breast with citric acid. This experimental results in relation to the bromatological characteristics show an average of 19.49% protein, 5.99% fat, 50.53% moisture and 3.30% ash; and in relation to the microbiological characteristics present of aerobic mesophilic and total coliforms in amounts not exceeding the limits prescribed by the INEN (1x104 y 1x103 respectively) was found. Regarding the organoleptic characteristics the best score was the one with 0.12% citric acid treatment, reaching 4.75/5 color, 4.70/5 odor, 4.80/5 taste, 468/5 consistency and the organoleptic total characteristics reached 18.93/20 with a 94.63% acceptability, statistical differences were not shown between the treatments even though they are related significantly. It is concluded that the use of 0.18 % citric acid, produces more protein, less moisture content, from this level the bacterial growth is reduced and therefore we recommend the use of this level.