Efecto del metodo de congelamiento sobre las caracteristicas fisicoquimicas y organolepticas de la carne de pechuga de pollo (Spanish text).

摘要

The study was conducted to determine the characteristics or attributes related to the organoleptic qualities of chicken meat produced in Puerto Rico and to compare them with those of imported chicken meat. The study was conducted on imported boned broiler breasts that were individually quick frozen and boned chicken breasts produced locally, either fresh or frozen or frozen in the traditional manner for two weeks. Comparisons were made in terms of tenderness, color, water holding capacity and water loss after cooking.; The imported boneless chicken breasts showed the best attributes of organoleptic quality, specially tenderness and water holding capacity, both in the laboratory and sensory panel analysis.; The results obtained show that value-added chicken products, as is the case of individually quick frozen chicken breasts represent a good potential for their development and utilization in Puerto Rico and that it would create new jobs in this sector and promote the consumption of locally produced chicken.