Bibliographic citations
Castillo, N., (2014). Efecto del tratamiento térmico sobre la firmeza, sabor de la carne y aceptabilidad general de sopa de caracol (helix aspersa) enlatada. [Tesis, Universidad Privada Antenor Orrego - UPAO]. https://hdl.handle.net/20.500.12759/819
Castillo, N., Efecto del tratamiento térmico sobre la firmeza, sabor de la carne y aceptabilidad general de sopa de caracol (helix aspersa) enlatada. [Tesis]. : Universidad Privada Antenor Orrego - UPAO; 2014. https://hdl.handle.net/20.500.12759/819
@misc{renati/375133,
title = "Efecto del tratamiento térmico sobre la firmeza, sabor de la carne y aceptabilidad general de sopa de caracol (helix aspersa) enlatada.",
author = "Castillo Díaz, Natali Gesabella",
publisher = "Universidad Privada Antenor Orrego - UPAO",
year = "2014"
}
The effect of heat treatment on firmness, flavor and overall acceptability of beef soup canned snail was evaluated. Three heat treatments (113 °C x 51.65 min , 117 °C x 20.51 and x 8.19 °C 121 min) were assessed at a value of thermal death of F0 = 8 min to ensure commercial sterility. The firmness of snail meat was assessed with the Instron universal texture analyzer. Analysis of variance showed significant (p<0.05) heat treatment in this feature. Duncan's test indicated that the TT2 (117 °C x 21 min) treatment had the highest firmness value (1.33 N). Variables for nonparametric Friedman test was used, where, for the evaluation of the flavor of snail meat heat treatment showed no significant effect (p>0.05) on this variable. To test for overall acceptability hedonic 9-point scale was determined was used, where the existence of significant differences (p<0.05), demonstrating that treatment TT2 (117 °C x 21 min) provided the overall acceptability score more with high average range value of 2.26 and statistical mode 8 (I like a lot). The Wilcoxon test determined that the best treatment TT2 (117 °C x 21 min) was statistically different from other treatments. The TT2 (117 °C x 21 min) treatment was the best treatment in this study, considering desirable values of the dependent variables.
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