Efeitos da escaldagem na qualidade do peito de frango

Abstract

The objective of this study was to evaluate the changes induced in the breast chicken (Pectoralis major) by the industrial scalding stage and in different conditions of time and temperature. Afterwards, the following analyzes were performed: pH, instrumental, color measurement, instrumental texture measurement, water retention capacity (CRA), determination of moisture, total proteins and lipids contents. A total of 80 samples were analyzed after the slaughter of chickens in a slaughterhouse located in the western region of Paraná, divided into 2 groups with different parameters 7,000 chickens / hour (56 ºC to 124 seconds) and 12.000 chickens / hour (59 ºC to 68 seconds). The pH measurements were performed 5 minutes after slaughter, 5 minutes after scalding and 24 hours after slaughter in three regions of the Pectoralis major muscle. Instrumental measure of color, instrumental measure of texture and CRA were analyzed after scalding and 24 hours after slaughter. The application of different scald conditions and consequent slaughter rates resulted in color change, mainly the b * value, as well as the effect of rigor mortis on the alteration of the pH and color of the chicken fillet in the evaluated treatments.