Liofilização aplicada a produtos cárneos avícolas

Abstract

Freeze drying process removes frozen water from a material through sublimation of ice under vacuum at low temperatures. The aim of this work was to add value to foot of chiken using the freeze drying process and evaluate physicochemical, microbiology, color, weight losses after drying, gain of weight after rehydration and sensory analysis of freeze dried foot of chiken meat. All physicochemical parameters measured suited Brazilian regulations. Regarding color analysis, luminosity (L*) of freeze dried sample had a reduction statistically significant (p<0,05) in the top and in the bottom of sample, it confirmed a reduction in luminosity in this areas after rehydration. Losses of weight after freeze drying was 64,07% and increasing of weight after rehydration was 169,59%. As a result, freeze drying of food of chiken may be an efficient process for conservation of this type of product, without changing sensory characteristics, which was proved through sensory analysis, where it was not found differences statically significant (p>0,05) among freeze dried and not processed foot of chiken in analysed atributes.