Resumo

MIRANDA JARA, ANGÉLICA YSABEL; MIRANDA CHAVEZ, ALCIBIADES HELÍ  e  CHUQUILIN GOICOCHEA, ROBERTO CARLOS. PHYSICOCHEMICAL AND SENSORIAL EVALUATION OF CHICKEN GIZZARDS (Gallus Gallus) IN SOY SAUCE CANNED. Rev.Bio.Agro [online]. 2020, vol.18, n.1, pp.35-45. ISSN 1692-3561.  https://doi.org/10.18684/bsaa.v18n1.1409.

The "mollejas de pollo al sillao" is a traditional Peruvian dish, originally from the city of Trujillo - Peru, highly appreciated for its pleasant flavor. With the design of this product you can take advantage of the proteins, iron and other nutrients it contains. In this study the effect of the vinegar concentration and the size of the piece was evaluated by using a complete 3x2 factorial design. The raw material and treatments studied were characterized physicochemically. The sensory evaluation of color, taste and texture was made through the ranking test. The selected condition for the design of the product was 100 mL / kg of vinegar and pieces of ¼ unit, showing optimal physicochemical and sensory characteristics for its commercialization. The final product contained: protein (13,45%), fat (10,40%), humidity (67,49), ashes (1,82) and pH (5,14); it also had scores of: flavor (4,23), color (4,53) and texture (4,27). The sterilization process time was 35 min and lethality 9,882 min, in a party type container.

Palavras-chave : Vinegar; Sterilization; Lethality; Protein; Preserved canned..

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