Aceitação sensorial de conservas de ovos de codorna (Coturnix coturnix japonica) em solução de tucupi

Abstract

The objective of this work is to evaluate the sensory acceptance of canned quail eggs (coturnix coturnix japonica) in tucupi solution. The experiment began in the field of Coturniculture and Animal Products Technology Laboratory (LTPOA) of the Federal University of Western Pará (UFOPA) - Tapajós campus. Three formulations of canned quail eggs were evaluated, with six experimental units each stored for 77 days. Treatment 1 consisted of 130 ml of alcohol vinegar and 5.2 g of NaCl. For treatment 2, 130 ml of tucupi were used. with three peppers and for treatment 3, 65 ml of alcohol vinegar, 65 ml of mineral water and 5.2 g of NaCl were used. For color, aroma, appearance, texture, taste and overall impression it was observed better acceptability of the samples of treatment Vinegar + water + NaCl followed by Vinegar + NaCl and the worst sample was tucupi solution, where acceptance for taste, Aroma and Average overall impression was between 5 and 6 which means indifferent and slightly disliked respectively. It is concluded that for the use of tucupi with pepper in the preservation of quail eggs, it is necessary to improve the preparation, shorter storage time and monitoring of pH values during storage.