Sensory analysis of hydrolysed meat preparations
The use of hydrolysed meat in diets contributes to the improvement of protein, vitamin and mineral supply. This work aims at checking the acceptance pattern in meat hydrolysates. Four preparations have been developed with three types of hydrolysates in domestic-like conditions. Acceptance was verified by means of sensory analysis using the nine-point hedonic scale. Sensory tests have been carried out in three sessions (according to the kind of hydrolysates). In the evaluation file, information on age groups has been included. The statistical analysis has been made by ANOVA and Tukey test. The best accepted preparation have been the turkey and chicken hydrolysed balls. Hydrolysates can be used in many different kinds of preparations, but it is necessary to know both the age group it will be used to and its sensory and chemical-physical features to ensure the taste and the original appearance of the final product.
| Main Authors: | , |
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| Format: | Digital revista |
| Language: | English |
| Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2010
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| Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000200010 |
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