Characterization of a shaped product (croquette)

Abstract

This work was carried out in the Pilot Plant of Meat management of the Research Institute for the Food Industry (IIIA) with the aim of characterizing the new formulation of croquette shaped product "Aurora", it is distinguished by the total exclusion of the healing salt from its formula and the adjustment of the other ingredients. The product was characterized from the chemical, microbiological, sensory point of view and also, its conservation was studied for a period of three months under freezing conditions. To investigate its acceptability, a hedonic scale of seven categories of level of liking was applied to 100 habitual consumers. The new formulation meets the standardized chemical, microbiological specifications for this type of meat product, and its sensory quality is good. No changes in quality were detected during the time of the conservation study. It reached the category of "like a lot," according to the results of the processing of the evaluations given by the surveyed consumers.