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DEVELOPMENT OF A NEW PRODUCT RAW MEAT FROM CHICKEN BREASTS BROILER APPLYING OZONIZACION, PARTIAL DEHYDRATION AND PACKAGING EMPTY

Author: CLAVIJO OLMOS CLAUDIA MARINA.
Year: 2004.
University: PÚBLICA DE NAVARRA [www.unavarra.es].
Place of defense: ESCUELA TECNICA SUPERIOR DE INGENIEROS AGRONOMOS.
Place of preparation: ESCUELA TECNICA SUPERIOR DE INGENIEROS AGRONOMOS.

Summary: In recent years, consumer demand for food quality, safe, healthy and with fewer chemical preservatives, which has generated the development of minimal or partially processed food. In this paper, thesis work on developing a product minimally processed crude from Broiler chicken breasts. As chicken meat is a food with protein levels of 21.4% and with a high water content 74.8%, is a food sensitive to attack by microorganisms in fact presents risk for the development of pathogenic microorganisms such as Salmonella spp, Clostridium perfringens and Listeria monocytogenes.Para minimize any risk of contamination by pathogenic microorganisms and reduce the level of microorganisms alterantes, the first treatment was applied to cleaning up the chicken breasts. We use ozone gas phase as a method of decontamination, as a disinfectant that leaves no chemical residues, in addition to being effective against bacteria, viruses and fungi. The FDA (Food and Drug Administration) approved as an additive in direct stages of processing and storage in gaseous and aqueous phase. In gas-phase studies were found not applied to beef and chicken. The second treatment was dehydration partial vacuum treatment of conservation that allows us to reduce the water activity of the product. No studies were found with chicken meat, and finally the third treatment was used vacuum packaging to create anaerobic conditions that limit the development of microorganisms aerobios.Los targets were raised to optimize the conditions of the first treatments applied separately and after combining for a product with a shelf life in refrigeration similar to the cured products, but without the use of chemical preservatives, without altering its nutritional value and sensory characteristics acceptable by the consumidores.Para treating tried ozonisation two concentrations of 0.48 ppm and 0.72 ppm of ozone gas, combined with different times 20, 60, 120 and 180 minutes to see which of the combinations conseguíamos extended service life without being submitted alterations in the physical characteristics chemical or sensory food. In addition we wanted to see the effect of temperature, so that we do retain the trials to 7Â ° C samples and 2-3Â ° C respectively. Samples of all trials were envasaron subsequently vacío.En treating dehydration partial vacuum to use a heat source of 225w, applying 12mb vacuum, respectively. We trials deshidratando partially for 80 and 120 minutos.Luego combining the two treatments envasando able to vacuum. In this case, we conducted tests only 0.72 ppm of ozone, and we found that this concentration was more effective than 0.48 ppm. Ensayamos 0.72 ppm for 20, 60 and 120 minutes combined with the two days of partial dehydration. It was noted that with the treatment of Ozone, using a concentration of 0.72 ppm for 120 minutes we managed to prolong the life of packaged chicken breasts vacuum 6 days in the control samples to 10 days in samples treated with low levels of psicrótrofos, free from pathogenic microorganisms and unaltered fat or protein and sensually acceptable. As for the effect of temperature, we saw that it was a very important factor in handling the chicken breasts, since the microbial load in general increased significantly in the stored samples to 7oC on the store on 2-3Â ° C . About product development minimally processed, by combining the three treatments got a product with acceptable microbial counts until day 29; not pr 8 esentaro 604 No alterations in fats. However, its useful life sensory was 22 days, since the product had trouble properly rehydrate and samples treated statistically significant difference with respect to the control samples in terms of their dureza.De this work, we can conclude that the treatment of decontamination Ozone is a gas with cash combined with the vacuum packaging to temperature 2-3Â ° C to inhibit the development of pathogenic microorganisms and alterantes and lengthen the service life of producto.La combination of dehydration ozonisation partial vacuum packaging and enabled us to get a product minimally acceptable microbiological quality of processed until 29, although sensually acceptable until 22 at which became dry and duro.Palabras keys: Breasts chicken, ozonisation, dehydration partial vacuum, vacuum packaging.

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