| Popis: |
In the present study, the effect of commercial sterilization on adobo in glass and tinplate was evaluated. The characteristics of pork meat (physicochemical and microbiological), chicha of jora sediment (microbiological, pH and acidity), panca chili (pH and acidity) and onion (pH and acidity) were evaluated, once the raw material was characterized. Inputs were mixed for maceration. The maceration was carried out at a processing temperature of 121.1 ° C for 34 min at 15 psi of pressure, the closure control of the glass and tinplate containers was carried out. The results appeared physiologically, microbiologically and sensorially were compared with a pattern that this was the marinade prepared on the day. It has been found that there is no significant difference physicochemically and microbiologically in both containers (glass - tinplate). The sensory attributes are evaluated through the descriptive analysis of taste profile test with 9 trained panelists, comparing the samples with prepared dish of the day, better results are obtained with the sample tin plate with pre-cooking (can cp) with respect to smell, color, flavor, consistency of the sauce and texture of the meat. |
