Avaliação sensorial da diferença de mortadela de frango produzida com carne PSE (pale, soft, exudative)

Abstract

In recent times the appearance of PSE meat (Pale, Soft, Exudative) in chicken has become relevant. The PSE meat presents pale features, flaccid and exudative. The development of the PSE may be caused by inappropriate and stressful conditions in the pre-slaughter handling, leading to accelerated rigor mortis thus occurring denaturation of myofibrillar proteins, affecting the functional properties of the sensory and technological flesh. The PSE has become a phenomenon of economic order for the poultry industry, as it can lead to losses in processing and obtaining the processed products due to the commitment of these functional properties. Some sensory studies have shown that chicken meat consumers can tell the difference between PSE meat and normal, and prefer regular meat at the time of purchase. This study aimed to investigate the occurrence of the difference between bologna processed PSE chest and normal chicken, by applying the triangular sensory tests, tetrahedral and paired comparison of preference. The bologna were subjected to physical and chemical analysis of pH, lightness (L *) and weight loss for cooks (PPC). Mortadella samples differ (p <0.05) from each other with respect to brightness, had a mean value of L * of 76.50 and 74.70 to the PSE for regular meat bologna processed. And not different (p <0.05) compared to the pH value (PSE and 6.08 to 6.09 for normal). For PPC both samples showed no loss after cooking, it is believed that this was due to the action of some additives used in the formulation of mortadella that helped to retain water during the cooking process. As for the sensory analysis, there was significant difference (p <0.01) in triangular and tetrahedral tests, with 95% certainty that the tasters detected a significant difference between the bologna samples processed with regular meat and PSE, and the comparison test paired preference there was no significant difference (p <0.05) between samples.