Quantitative evaluation of water content in frozen chicken cuts

Brazilian Journal of Food Research

Ana Paula Resem Brizio¹  Gilberto Arcanjo Fagundes¹  Carlos Prentice¹ 

[1] Universidade Federal do Rio Grande

关键词: Chicken cuts;    Water absorption;    Pre-cooling.;   

DOI  :  

学科分类：解剖和生理学

来源: Universidade Tecnica Federal do Parana

【 摘 要 】

The industrial cooling of poultry carcasses is commonly performed by immersion in cold water (chillers). This step results in a water absorption by the carcasses, and in Brazil the average quantity absorbed is governed by regulation. The fraud occurrence by excessive absorption as a result of this immersion has been the subject of a special deterrence program of Brazilian governments, which includes the analysis of samples collected in the industries and markets. The aim of this study was to quantify the amounts of water absorbed in frozen chicken cuts collected in an industry of Rio Grande do Sul state, Brazil. From June 2011 to June 2012, thirty (30) samples were analyzed according to Brazilian Official Method of Normative Instruction n° 08.  The parameters analyzed were moisture (%), protein content (%), and the ratio moisture/protein (M/P). The content of absorbed water was in agreement with the Brazilian law (IN n° 32), suggesting no economic fraud to consumer. The results also showed that in the industry where the study was conducted, the cooling process was controlled accordingly. This step involves a complex and simultaneous heat and mass transfer, which must be carefully adjusted to ensure the quality of final product. DOI: http://dx.doi.org/10.14685/rebrapa.v3i1.72

【 授权许可】

Unknown