Contribution to the PGI (Protected Geographical Indication) of the traditional Portuguese product Capon of Freamunde: sensory characterization and lipid profile | Contribución a la IGP (Indicación Geográfica Protegida) del producto tradicional portugués Capón de Freamunde: caracterización sensorial y perfil lipídico
2009
Vale, A.P. | Afonso, I.M. | Casal, S. | Oliveira, M.B.P.P. | Brito, N.V.
The "capon of Freamunde" is a rooster, produced in traditional small farms, in natural conditions, submitted, before reaching the sexual maturity, to castration. Originated from Gallus domesticus meat, the breeds particularly used in this type of production, are the Portuguese autochthonous Pedrês Portuguesa, the Preta Lusitânica and the Amarela breeds. This work aimed to perform "Capon of Freamunde" (CF) meat lipid profile and sensory characterisation, as part of the registration procedure for qualifying for protected geographical indication (PGI) designation. "CF" meat characteristics were compared with roaster chicken. Lipid profile characterisation was performed on chicken breast and leg meat. Fat contented was evaluated by ether-extractable fat and fatty acid profile was evaluated by gas chromatography. A CP-Sil88 column was used and the quantification expressed as weight percentage of the total identified fatty acid methyl esters. For sensory analysis, a trained panel of 14 subjects, aged between 30 and 55 years was asked to rate several attributes for cooked chicken meat scoring over a seven point intensity scale. For descriptive analysis 22 sensory attributes were evaluated for cooked meat: appearance characteristics (fresh meat), aroma, texture and taste characteristics. "CF" meat showed a high fat level (up to 8%). In what concerns to the main fatty acids, "CF" exhibited about 40% of oleic acid, followed by palmitic and linoleic acids, both with near 20%. The MUFA content of "CF" was significantly higher than in Roaster chicken. The cooked meat sensory analysis showed aroma intensity (toasted) and tenderness as higher quality attributes, characteristics of "CF" chicken, witch are related to the fat meat content resulting from the castration process. In order to avoid a high variation of chemical and sensory characteristics of "CF" meat, breed and production practices should be controlled by PGI, to guarantee high quality product.
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