Optimización del tiempo de salado en el procesamiento de pollo ahumado

Abstract

The present research project has as main objective to optimize the salting time in the processing of smoked chicken (chicken legs) by immersing them in brine at refrigeration temperature, allowing the electrolytic content in the aliment to increase. This research proposes the development of three treatments, elaborating brine solutions with concentrations of 6, 8 and 10% with salting times corresponding to 12, 24, 36, 48, 60 and 108 hours for each concentration respectively. After the salting times and through the sensorial analysis performed on the chicken leg samples, he pointed out that the optimum and adequate time of salting for chicken legs of brine concentration of 6% is 48 hours, for the concentration of brine 8% is 36 hours and for the 10% brine concentration is 24 hours. In the finished product, was determined bromatological quality tests, obtaining parameters of the moisture percentage according to the standard NTE INEN 0777:1985, pH value according to the standard NTE INEN 0783:1985, determination of fat by Gerber butyrometer and percentage of protein according to the Feder's number. Also, it was established the optimal time processing salted chicken legs on each test. Each product presents its report and nutritional traffic light.