Método alternativo con humo líquido para la producción de pollo ahumado
Fecha
2003
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Universidad de Guayaquil. Facultad de Ciencias Químicas
Resumen
Los alimentos ahumados muestran una creciente aceptación por los consumidores, entre los procedimientos de ahumado tenemos el tradicional y el humo líquido, este último presenta ciertas ventajas sobre el ahumado tradicional: mejores características organolépticas, menor tiempo de procesamiento y disminución de hidrocarburos policíclicos (HPC).
En el presente estudio de tipo Prospectivo – Analítico, se determinan las características organolépticas del pollo ahumado usando humo líquido y el pollo ahumado tradicional, luego se comparan las cualidades sensoriales de los pollos. Se utilizaron veinte pollos congelados seleccionados, con un peso promedio entre 3 a 3,7 libras de bajo contenido en grasa. Se seleccionaron dos grupos, diez pollos para ahumado tradicional y diez para ahumado con humo líquido: el grupo (A) fue inyectado sólo con salmuera y el grupo (B) fue inyectado con la salmuera que contenía además humo líquido. Ambos grupos fueron sometidos al proceso de secado y cocción, pero al grupo A antes de la cocción se le realizó el ahumado tradicional. Estos ensayos se realizaron en el Programa de Tecnología de Alimentos (PROTAL) de la Escuela Superior Politécnica del Litoral. Para los análisis microbiológicos se aplicó la fórmula raíz de n, , con el fin de tener para la encuesta veinte pollos se utilizaron cinco pollos adicionales para realizar los ensayos microbiológicos, así la muestra total fue veinticinco, de esta manera se aplicó la fórmula.
Para llevar a cabo el proceso del método alternativo utilizando humo líquido, se midió las preferencias de los consumidores de los dos productos mediante un ensayo de doble ciego, aplicándoles una encuesta. Se tomaron al azar 63 personas de la Escuela Superior Politécnica del Litoral (ESPOL) y una zona residencial del norte de la ciudad de Guayaquil (Geranios II), en 2 diferentes días y entre las 09h00 y las 11h00. Se consideraron como variables: edad, sexo, ocupación.
Cada encuestado degustó una cantidad aproximada de 40 a 60 gramos de cada pollo con opción a volver a degustar para quien lo deseare, de entre los veinte pollos utilizados para este fin. Luego se consideraron las variables relacionadas con el producto a estudiar: si ha consumido previamente pollo ahumado y con que frecuencia, el pollo que prefirió y que características del producto lo hicieron elegirlo: olor, sabor, color, aspecto y textura; estableciéndose posteriormente un puntaje arbitrario de 1 a 5 para tratar de cuantificar estas variables del producto, asignando 1 a la menor aceptación de dicha característica del producto y 5 a la mayor aceptación, se estudió también que cualidad desagradó del pollo no elegido.
Al realizar el análisis estadístico se encontró que el 54 % de la población entrevistada estaba entre los 19 y 25 años, el 28 % eran menores a 19 años y 18% mayores a 25 años. Se pudo observar que la mayoría de los entrevistados eran hombres entre 19 y 25 años. La gran mayoría (65%) de los entrevistados eran universitarios. Se obtuvo un 81 % de personas que no es la primera vez que come pollo ahumado, de los cuales el 86 % lo consumen con poca frecuencia. El 63% de los encuestados eligieron el pollo B los mismos que lo hicieron en un 79% por el sabor, ésta fue la característica organoléptica mas influyente.; el 37 % que eligió el pollo B, tan sólo el 21 % lo hizo por el sabor. El test de rangos de Wilcoxon para comparar la variable ordinal del grado de aceptación del sabor nos reporta una probabilidad de error aleatorio (p), es decir error al azar, de 0,5 % menor al valor aceptable que es de 5 %, por lo que se concluye que el pollo B tiene mayor aceptación por su sabor que el pollo A. El test de Chi cuadrado (X2), para comparar los porcentajes de elección de los dos pollos, es 4,587 con un valor de p de 0,032 nos indica la diferencia significativa de elección entre los dos porcentajes.
El análisis microbiológico de los pollos ahumados, tanto con el método tradicional como utilizando humo líquido, revela ausencia de Coliformes totales, Aerobios totales, E.coli, Salmonella y S. aureus cumpliendo con los requisitos microbiológicos de la Norma Internacional.
Se puede concluir que el humo liquido mejora la características organolépticas del sabor y el olor y no altera las propiedades microbiológicas
Smoked foods have growing acceptance for the costumer, the procedures of smoking are traditional and liquid smoke, the last one has certain advantages over the other, better organoleptic properties, less processing time and less polycyclic hydrocarbons (HPC). This analytical – prospective trial determine the organoleptic properties of smoked chicken by liquid smoke or by traditional method, then we compare sensorial qualities in both. We use frozen chickens with a mean weight of 3 - 3,7 pounds with low fat contents, the first group (A) was treated with sodium chloride solution and seasoning, and the second group (B) was treated with sodium chloride solution, seasoning and liquid smoke, both groups were dried and cooked but the first one was made a traditional smoking before cooking. For microbiology analysis are application , , in total are 25 chickens, twenty for process the asked and five for analysis. To make the validation process of the alternate method using liquid smoke, we determined the consumer’s preferences of the products by a double blind trial, making a survey. A satisfaction survey was made for both products in a double blind trial. 63 persons were asked in a randomized way in the ESPOL University and in a residential zone in the north of Guayaquil city (Geranios II), the survey was made in 2 separate days and from 9 to 11 AM. Epidemiologic variables like age, sex, activities were registered. Each person taste around 40 – 60 grams of both chickens, with the possibility of repeat it, if they want. Then were asked variables related to the product (both chickens): if they ate it previously and how frequently, the preferred chicken and what characteristic of the product make you choose it: odor, taste, visual aspect and texture. We establish an arbitrary score from 1 to 5 for measuring these variables, meaning 1 the less acceptance of each characteristic and 5 the major acceptance of it. We studied too what characteristic didn’t like them in the chicken not elected. In the statistical analysis we found 54 % of the surveyed persons in the range 19 – 25 years old, 28% less than 19 years and 18% older than 25 years. We establish that a majority of interviewed persons were men between 19 – 25 years old, 65 % of interviewed people were university students, we had 81% that ate smoked chicken before, 63 % of interviewed ones choose chicken B and in this group they choose in 79 % because of tasting, this is the more influential characteristic; 37% that elected chicken A, 21% did it because of taste. The Wilcoxon rank test to compare the ordinal variable of acceptance score report a p value: 0,005 concluding that chicken B had a better acceptance than chicken A. The Chi square (X2) test comparing the percent of acceptance of both chickens is 4.587 with p value 0.032, meaning that the difference is statistically significant. Microbiological analysis of both chickens reveals lack of coliforms enteric bacteria, aerobic rods, E. coli, Salmonella sp. and S. aureus, according to microbiological requirement of the International Reference. We conclude that liquid smoke improve the organoleptic characteristics of taste and odor and didn’t modify microbiological properties.
Smoked foods have growing acceptance for the costumer, the procedures of smoking are traditional and liquid smoke, the last one has certain advantages over the other, better organoleptic properties, less processing time and less polycyclic hydrocarbons (HPC). This analytical – prospective trial determine the organoleptic properties of smoked chicken by liquid smoke or by traditional method, then we compare sensorial qualities in both. We use frozen chickens with a mean weight of 3 - 3,7 pounds with low fat contents, the first group (A) was treated with sodium chloride solution and seasoning, and the second group (B) was treated with sodium chloride solution, seasoning and liquid smoke, both groups were dried and cooked but the first one was made a traditional smoking before cooking. For microbiology analysis are application , , in total are 25 chickens, twenty for process the asked and five for analysis. To make the validation process of the alternate method using liquid smoke, we determined the consumer’s preferences of the products by a double blind trial, making a survey. A satisfaction survey was made for both products in a double blind trial. 63 persons were asked in a randomized way in the ESPOL University and in a residential zone in the north of Guayaquil city (Geranios II), the survey was made in 2 separate days and from 9 to 11 AM. Epidemiologic variables like age, sex, activities were registered. Each person taste around 40 – 60 grams of both chickens, with the possibility of repeat it, if they want. Then were asked variables related to the product (both chickens): if they ate it previously and how frequently, the preferred chicken and what characteristic of the product make you choose it: odor, taste, visual aspect and texture. We establish an arbitrary score from 1 to 5 for measuring these variables, meaning 1 the less acceptance of each characteristic and 5 the major acceptance of it. We studied too what characteristic didn’t like them in the chicken not elected. In the statistical analysis we found 54 % of the surveyed persons in the range 19 – 25 years old, 28% less than 19 years and 18% older than 25 years. We establish that a majority of interviewed persons were men between 19 – 25 years old, 65 % of interviewed people were university students, we had 81% that ate smoked chicken before, 63 % of interviewed ones choose chicken B and in this group they choose in 79 % because of tasting, this is the more influential characteristic; 37% that elected chicken A, 21% did it because of taste. The Wilcoxon rank test to compare the ordinal variable of acceptance score report a p value: 0,005 concluding that chicken B had a better acceptance than chicken A. The Chi square (X2) test comparing the percent of acceptance of both chickens is 4.587 with p value 0.032, meaning that the difference is statistically significant. Microbiological analysis of both chickens reveals lack of coliforms enteric bacteria, aerobic rods, E. coli, Salmonella sp. and S. aureus, according to microbiological requirement of the International Reference. We conclude that liquid smoke improve the organoleptic characteristics of taste and odor and didn’t modify microbiological properties.
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ALIMENTOS AHUMADOS, POLLO AHUMADO – ANALISIS, HUMO LIQUIDO, CONSERVACIÓN DE ALIMENTOS