SciELO - Scientific Electronic Library Online

 
vol.23 issue4Monte Carlo Simulation as a Tool for Decision Making in an Assembly Line of a Manufacturing CompanyDetermination of Physiological Periods in the Maturation and Quality Oil of Physic nut (Jatropha curcas L.) author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

Related links

Share


Información tecnológica

On-line version ISSN 0718-0764

Abstract

ALMEIDA, Poliana F; SALLES, José A. A; FARIAS, Thiago M. B  and  CURVELO SANTANA, José C. Use of Chicken Feet as an Alternative to the reduce Wastes from Slaughterhouse. Inf. tecnol. [online]. 2012, vol.23, n.4, pp.42-52. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642012000400006.

A study on the production of jelly and gelatin from chicken feet, produced as wasted from chicken slaughterhouse is presented. The study was conducted in two parts. In the first part, jellies were produced from chicken feet and sensory quality was done to verify their acceptability. In the second step, gelatins were elaborated from chicken feet and also subjected to sensory analysis. Results showed that most experts in the panel accepted the products with more than 7 points in the hedonic scale and 80% said that they would consume these chicken products. Gelatin and jelly protein contents were four times larger than commercial products, indicating superiority in their chemistry and potential medicinal qualities.

Keywords : chicken feet; sensorial analysis; food qualities; gelatins; jelly.

        · abstract in Spanish     · text in Spanish     · Spanish ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License