Quality and preservation of smoked chicken: organoleptic, microbiological and bromatological analysis

Abstract

The process of smoking food is a culinary technique to improve the flavor, texture and preservation of food; the objective of the research is to evaluate the quality and preservation of smoked chicken, as well as its organoleptic, microbiological and bromatological characteristics. The research was carried out in the premises of the Caranavi Technological Institute, 18 chickens were slaughtered, of the Cobb-500 line of 45 days of age, the evaluation of the chickens was based on size (small 1.5 to 2.0 kg; medium 2.0 to 2.5; large 2.5 to 3. 0 kg); the hedonic scale was used for the organoleptic analysis, which analysis was carried out with 96 people; a completely randomized experimental design was applied, where the response variables were smoking temperature,smoking time, yield and loss, the results were evaluated by analysis of variance, Duncan test and Chi-square test. The best alternative for the consumption of smoked chicken was the small size, since the results of the rating scale showed greater acceptability and liking based on the variables aroma, color and flavor. The laboratory results on the microbiological analysis show that the values obtained are below the reference values, so it is within the values allowed for human consumption. The bromatological analysis shows that the moisture, protein, fat, ash and non-protein nitrogen parameters are acceptable for human consumption, i.e., they are below the reference values, thus expressing the acceptability of the product.