“Utilización de vino blanco con diferentes grados de alcohol como antiséptico en codornices al horno” 2011

Abstract

The present research focused in the use of White wine with different degrees of alcohol in the preparation of baked quail by following an experimental desing to be applied in the Escuela Superior Politecnica de Chimborazo, Public Health Faculty, Experimental Cooking. During this process, it was evaluated the baked quail with the utilization of white wine with (8°, 14°, 2°) °Gl as antiseptic, it is analysed the bromatological, microbiologic, organoleptic properties and the acceptance in the 4 iterations by treatment, whose analysis used ½ Kg of mass per iteration as experimental unit. The gathered outcomes were subjected to variance analysis, separation of the averages (Tukey Proof to P<=0.05), descriptive analysis and a hedonic scale for organoleptic as well as the acceptance characteristics determining that the Treatment 4 (20°) with a 40,12% has the highest level of humidity; in the 4 treatments without varying it was reached 26,36% of protein; a fat rate 3,07% corresponding to T4 and in the ash with a 3,51% for the whole 4 treatments. In the microbiologic evaluation there is absence of E.coli and salmonella and presence of aerobic mesophilic bacteria; according to the INEN 1338 (Standardization Ecuadorian Institute) regulations that correspond to 500000 Cfc/g; with 82350 Cfc/g for the T4. In the organoleptic analysis was obtained with result of the expert judges, that the Treatment 2 is preferred for its organoleptic properties. The acceptance rate of the 20 student tasters of the Gastronomy School demonstrated more preference for the T2 sample whose alcohol degree was 8° Gl since this level of acceptance has an equivalent of 8, which means “I like it a lot”