Resumen

HLEAP, J. I  y  ZAPATA, E. S. Physicochemical and sensory analysis of two foodstuffs made from organic chicken meat (Gallus gallus domesticus). Entre Ciencia e Ingenieria [online]. 2015, vol.9, n.17, pp.33-37. ISSN 1909-8367.

Abstract The aim of this research was to develop two meat food products from organic chicken and evaluate some of their physicochemical, nutritional and sensory properties. Physicochemical characteristics, nutritional value and sensory evaluation of two traditional products were studied, such as chorizo sausages and burgers made from chicken meat produced organically. Sensory evaluation was performed from a panel of judges untrained evaluators, consisting of 100 adults of both sexes. Was used a format to determine the attributes taste, color, smell, texture and overall opinion, based on a seven-point hedonic scale. The panel of evaluators shower results in high favorability toward the parameters taste, smell, texture and general opinion, not to the color, which leads to the conclusion that processed products have very good acceptability and therefore organic chicken it is feasible for the development of traditional meat foodstuffs high acceptance.

Palabras clave : healthy eating; chicken meat; sensory evaluation; meat industry; rganic products.

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