Preparation of marinated chicken wings with brine and honey bee honey

Abstract

Improving the nutritional quality of marinated chicken wings with the addition of different levels of honey bee (2, 4 and 6%) in three brine concentrations (25, 50 and 75%), held on the ground of meat of Animal Science Faculty of ESPOCH, the same that had a duration of 120 days to make the product, sensory analysis and food analysis, the results were analyzed using a completely randomized design and mean separation by tukey (P>0.05), finding that although no statistical differences exist protein was obtained, from 18.59 to 18.71% fat, 14.28 to 14.41% moisture and 55.95 and 56.66% ash being treatment with 6% honey which reached the lowest value for this parameter (2.62%), in the presence of total coliforms was found in chicken wings which were included the 4 and 6% of honey succeeded in reducing the microbial load 10.34% (64.66 and 64.55 cfu/g.), treatment with addition of 2% honey which reached the highest value for this parameter (72.00 cfu / g), in relation to palatability of chicken wings marinated with different levels of honey bee (2, 4 and 6%) and different brine concentrations (25, 50 and 75%) showed no statistically significant differences between the means of the treatments