| Revista: | Ciencia, docencia y tecnología |
| Base de datos: | CLASE |
| Número de sistema: | 000531587 |
| ISSN: | 0327-5566 |
| Autors: | Fabre, Romina1 Perlo, Flavia1 Bonato, Patricia1 Tito, Blas1 Teira, Gustavo1 Tisocco, Osvaldo1 |
| Institucions: | 1Universidad Nacional de Entre Ríos, Paraná, Entre Ríos. Argentina |
| Any: | 2014 |
| Volum: | 25 |
| Número: | 49 |
| Paginació: | 143-153 |
| País: | Argentina |
| Idioma: | Español |
| Tipo de documento: | Artículo |
| Enfoque: | Analítico, descriptivo |
| Resumen en español | La creciente importancia de la avicultura en la Provincia de Entre Ríos (Argentina) hace necesario profundizar en el conocimiento de esta industria. En este caso, el almacenamiento constituye un factor clave para mantener la calidad de las carnes durante la cadena de distribución. El objetivo de este trabajo fue evaluar el efecto de distintas condiciones de conservación sobre los parámetros de calidad de fillets de pechugas de pollos, simulando su comercialización en mercado interno y exportación. Se determinaron: pH, terneza, mermas por cocción y color a fillets marinados y sin marinar, conservados en refrigeración durante 4 días y en congelación 90 y 180 días. Los resultados indican que la terneza y las mermas por cocción no se modificaron por efecto de las condiciones de conservación estudiadas, sólo se observó un mayor valor de pH y de la coordenada a* en fillets luego de 180 días en congelación |
| Resumen en inglés | The rising importance of poultry production in Entre Ríos (Argentina) makes necessary a deeper knowledge of that industry. In this case, storage is a key factor in maintaining the quality of meat during the distribution chain. The aim of this study was to evaluate the effects of different storage conditions on quality parameters of poultry breast fillets, simulating marketing in the national and international market. Marinated and no marinated fillets were stored at refrigeration temperature for 4 days and at freezing temperature during 90 and 180 days; pH, tenderness, cooking loss and color were determined. The results indicate that tenderness and cooking loss are not modified by the storage conditions studied. Only higher pH and a* values were registered in fillets after 180 days at freezing storage.The rising importance of poultry production in Entre Ríos (Argentina) makes necessary a deeper knowledge of that industry. In this case, storage is a key factor in maintaining the quality of meat during the distribution chain. The aim of this study was to evaluate the effects of different storage conditions on quality parameters of poultry breast fillets, simulating marketing in the national and international market. Marinated and no marinated fillets were stored at refrigeration temperature for 4 days and at freezing temperature during 90 and 180 days; pH, tenderness, cooking loss and color were determined. The results indicate that tenderness and cooking loss are not modified by the storage conditions studied. Only higher pH and a* values were registered in fillets after 180 days at freezing storage.The rising importance of poultry production in Entre Ríos (Argentina) makes necessary a deeper knowledge of that industry. In this case, storage is a key factor in maintaining the quality of meat during the distribution chain. The aim of this study was to evaluate the effects of different storage conditions on quality parameters of poultry breast fillets |
| Disciplines | Economía |
| Paraules clau: | Economía industrial, Química industrial, Química de alimentos, Tecnología de alimentos, Conservación, Pollo, Carne, Marinado de carne, Calidad |
| Keyword: | Industrial economics, Industrial chemistry, Food chemistry, Food technology, Conservation, Breast fillet, Marinated meats, Quality |
| Text complet: | Texto completo (Ver HTML) Texto completo (Ver PDF) |
