TECHNICAL FIELD

[01] This patent pertains to the field of nutritional products and refers to a chicken meat-based nutritional powder, that can still be formulated as a protein compound, with the addition of soy protein isolate, inulin and glutamine. The protein compound is a powder containing high levels of animal-derived protein, with neutral odor and flavor, that does not require cooking and can be consumed at room temperature. This food is primarily characterized for being highly nutritious and accessible to the general population, without need of refrigeration, as this is a powder compound resulting from dehydration of chicken breast meat.

[02] This patent still refers to a method to the preparation of a chicken meat- based powder, as well as to the use thereof and of the protein compound to the preparation of nutritional products.

BRIEF DESCRIPTION OF THE PRIOR ART

[03] Currently, several products and protein supplements are available in the market, but mostly are used through enteral administration (catheters and ostomies) in hospital or home environments, being only sold by firms specialized in the distribution of nutritional supplements or by drugstores. The oral supplements are intended to be used by sportspeople with the only aim of improving muscular hypertrophy, being generally expensive.

[04] Chicken meat is one of the largest protein sources usually found in human nutrition. A protein is formed by a combination of amino acids that can be classified into two types: essential amino acids, which cannot be produced by our body and must be exclusively obtained from a good nutrition, and non-essential amino acids, that can be produced by our body and obtained from nutrition. [05] Chicken meat is a complete protein. Complete proteins are protein sources containing all the 9 essential amino acids. Among the existing 21 amino acids, 9 of them are essential, while 12 are non-essential. Essential amino acids comprise phenylalanine, leucine, lysine, valine, threonine, methionine, isoleucine, histidine and tryptophan. On their turn, non-essential amino acids comprise alanine, arginine, the aspartic acid, the cystine, the glutamic acid, the glycine, proline, serine and tyrosine. One of the measures of protein quality consists in its biological value. The biological value (BV) is related to the body’s ability to digest, absorb, and excrete certain proteins, meaning the quantity of proteins effectively absorbed and employed in metabolic functions of our organism. High biological value proteins are the ones containing essential amino acids that are absorbed by the body and almost completely employed, as they are readily digested and absorbed by the gastrointestinal tract. Therefore, the chicken protein presents a high biological value.

[06] The proteins from chicken meat perform an extensive list of functions inside the body, being located inside all the cell structures, interstitial substances, and antibodies, among others. Among their major activities, proteins play a relevant role in the oxygen transportation (hemoglobin), in the bodily protection against pathogenic organisms (antibodies), as a catalyst of chemical reactions (enzymes), membrane receptor, in the muscle contraction (actin and myosin), and are also crucial to the hormone growth and formation.

[07] On its turn, the soy protein isolate provides the best vegetal protein, as it contains all the amino acids the body needs to its metabolic functions. The soy protein isolate (SPI) is nothing else than a product obtained from removal of the soy fats. SPI contains at least 90% protein in its composition, and a very low content of carbohydrates and fats.

[08] Inulin is a kind of fiber containing sugar, that belongs to the category of fructo-oligosaccharides found in some vegetables, being a prebiotic. In other words: “these are non-digestible nutritional ingredients, that produce positive impacts on the organism by selectively encouraging the growth of a limited number of bacteria within a short period, as they feed “beneficial” gut bacteria (bifidobacterial) responsible for a better intestinal regulation and for reinforcing the immune system.”

[09] Glutamine is a non-essential amino acid forming the proteins, and the most abundant inside the plasma and tissues (particularly the muscular one). Brain and lung cells regularly produce glutamine, while the gut, the immune system and the kidney cells consume it. Glutamine performs highly relevant functions, such as: reduction of the muscle protein catabolism (breakdown of a substance for obtaining energy), balance of the amino acids metabolism, and improved outcome of bowel diseases. During stressful events, such as infections, trauma, cancer and exhaustive sport practice, there are fluctuations in glutamine concentrations. The kidneys, the liver, the immune system, and the bowel need a higher glutamine concentration, which must be supplemented by the nutrition.

[010] The proteins from chicken meat and soy protein isolate perform an extensive list of functions inside the body, being located inside all the cell structures, interstitial substances, antibodies, among others. Among their major activities, proteins play a relevant role in the oxygen transportation (hemoglobin), in the bodily protection against pathogenic organisms (antibodies), as a catalyst of chemical reactions (enzymes), membrane receptor, in the muscle contraction (actin and myosin), and are also crucial to the hormone growth and formation.

[011] Soy also produces a number of beneficial impacts to the human body, such as an ability: to reduce the risk of cardiovascular diseases, due to its high content of isoflavones; to reduce the “bad” cholesterol, due to the presence of fibers and isoflavones; to prevent thrombosis and atheroma plaques due to the presence of omega-3 and isoflavones; to strengthen the bones, by reducing calcium elimination through urine; to mitigate menopause symptoms; and to prevent breast, prostate and colon cancers, thanks to the isoflavones.

[012] On its turn, inulin increases the faecal biomass and the water content inside the faeces, thus improving the intestinal routine, as it contributes to regulate gastrointestinal functions, and quickly ferments inside the colon to the manufacture of healthy bacteria. It is useful to the treatment of diabetes, as, in addition to controlling sugar levels, inulin contributes to reduce the fat accumulated inside the liver of pre-diabetic individuals.

[013] As to the PI 0700830-9 - “Process for obtaining and storing chicken giblets powder”. This is a new process to the preparation of powder by processing chicken giblets that are scarcely used by people or by the industry, such as neck, feet and liver. Such giblets are useful to nutritionally improve various foods from human nutrition through steps of cooking, crushing, drying, additional crushing, additional drying, sieving and control of physical and chemical analysis of the product. It differs from PI 0700830-9 as it is prepared from rejected chicken giblets, while this patent uses the chicken breast meat.

[014] As to the PI 0705220-0 - “Process for obtaining hydrolyzed protein in microencapsulated powder”. This invention refers to a specific process for obtaining an animal-derived hydrolyzed protein (chicken, fish, beef and pig) in the form of microencapsulated powder. The process contemplated by the invention uses certain parameters that ensure the preparation of low-cost products, with optimal characteristics for use as modifying agent of food functional properties. This process initially consists in the enzyme hydrolysis of meat by using the alcalase enzyme, and then by obtaining a hydrolyzed that, once duly separated, is microencapsulated. The microencapsulated hydrolyzed protein so obtained provides better stability against microbial growth and moisture, and disguises the bitter flavor resulting from hydrolysis. The PI 0705220-0 uses several meats, as well as the alcalase enzyme to be encapsuled, while this patent employs chicken breast meat in the form of powder, that can be directly added to other foods and drinks, such as juices, milk, and soups, or can appear as base to other preparations, such as breads, pastry and cakes.

[015] As to the PI 0414297-7 - “Process to the manufacture of hydrolyzed protein". This is a process to the manufacture of a condiment through the high decomposition of meats and bones remaining after meat removal (particularly chicken meat, chicken bones and chicken wastes) with enzymes. It also comprises using nitrogen at high concentrations, when compared to the low levels thereof. By decomposing protein from the chicken meat, from chicken wastes or chicken bones, only the muscle protein is decomposed by an autolytic enzyme, or by an autolytic enzyme together with an enzyme agent containing peptidase. If the chicken meat is used as raw material, it shall contain traits of meat components (taurine, anserine, carnosine, creatine, etc.) and the Hyp content (oxyproline) shall be controlled up to 0.5% in mass or less, according to the protein. If chicken wastes or chicken bones are used as raw materials, they shall contain components of the meat (taurine, anserine, carnosine, creatine, etc.), and the Hyp content (oxyproline) shall be controlled up to 1.0% in mass, or less inside the protein. PI0414297-7 uses wastes and bones, as well as autolytic enzyme as an enzyme agent containing peptidase, while this patent uses chicken breast meat together with other protein sources, such as soy protein isolate and glutamine.

[016] As to the BR102014018071-0 - “Process for obtaining low-sodium hydrolyzed protein from chicken meat and low-sodium hydrolyzed protein from chicken meat resulting therefrom.”. This patent pertains to the technological field of food industry, and specifically refers to a new method for obtaining low-sodium hydrolyzed protein from chicken meat and to the new product resulting therefrom. The proposed solution contemplates a distinguished low-ash and low-sodium product with strong flavor. The product is obtained through an enzyme hydrolysis of chicken meat, being purified by centrifugation, nanofiltration, dialysis and drying. The product in powder does not present a bitter flavor, and can be applied in multiple forms, such as ingredients for food and meat products. BR102014018071-0 refers to a condiment, while this patent is related to a nutritious powder that can be added to other foods and drinks, such as milk, juices, soups, or can appear as base to other preparations, such as breads, cakes, and pastry.

[017] As to the CN109527419 - “Chicken in powder and method to the preparation thereof refers to the Orleans chicken powder, and to a method for the preparation thereof. Orleans chicken powder is prepared with the following materials: whole chicken without head and claws, or chicken with chicken skeleton; wine at an additional amount of 1% in weight of raw material; soy protein isolate with an addition of 0.2% in weight of gross material. CN109527419 uses the whole chicken (including bones and other organs), wine and soy protein. On its turn, the patent described herein only uses chicken breast meat, soy protein isolate and inulin as source of fibers and prebiotic, enriched with the amino acid glutamine.

[018] As to the CN102987315 - “Pure chicken in powder, method for preparation and application thereof. The invention refers to pure chicken powder and to a method for preparation and application thereof. The method for preparation comprises the following steps: dissolving the control enzyme of chicken protein at an hydrolysis levels from 15 to 20%, while keeping the de-activation of the enzyme from 10 to 30 minutes at a temperature from 80 to 95° C, thus performing a concentration at the state of solid materials from 30 to 40%, and still adding hydrophilic amino acid and 0.1 to 0.3% protease; the heat must be preserved from 1 to 3 hours at a temperature from 40 to 60°. C, thus keeping the de-activation of the enzyme for 10 to 30 minutes, at a temperature from 80 to 95°. C, and performing ultrafiltration, and drying through pulverization or lyophilization to reach the pure chicken powder. The pure powder chicken so prepared is applied to condiments, so that the amount of fresh chicken and condiments can be significantly increased. In contrast to CN 102987315, this patent contains, in addition to the chicken breast meat, soy protein isolate and inulin as source of fibers and prebiotic, enriched with the amino acid glutamine.

[019] The chicken powder described herein, as well as the protein compound produced therefrom present the following advantages, when compared to the products available in the market:

- good digestibility, solubility and payability;

- does not contain carbohydrates;

- does not contain gluten;

- does not contain milk protein or lactose (usually found in nutritional supplements);

- is highly nutritional: food with high content of high biological value proteins. This is particularly relevant to undernourished and growing children, being likely to be offered in school and nursery meals;

- low cost: as chicken appears as the major raw material, the product’s price is reduced, when compared to a protein supplement commercialized in specialized stores;

- can be added to other preparations;

- does not require refrigeration, thus facilitating its access to areas hardly prepared to store proteins (particularly natural meats and dairy products), such as refugee camps, conflict areas, lands isolated by geographical access barriers, regions affected by pandemics, natural disasters, wars, etc.

[020] In view of the above characteristics, the chicken powder and protein compound described herein contribute to hypocaloric diets (with a high protein content that promotes satiety for longer), to fight obesity and diabetes (zero carbohydrate) in the diet of bedridden, elderly and sarcopenic patients, being likely to be used in hospitals and nursing homes, to the control and improvement of plasma triglycerides, to the prevention and control of cardiovascular diseases and to the improvement and control of the whole gastrointestinal system of people either affected or not by related diseases.

[021] The lack of milk protein and lactose also contribute to make this powder or protein compound a desirable element for nutritional supplementation to people allergic or intolerant to such substances.

OBJECTIVES

[022] The first objective of this invention is to provide a highly nutritional chicken meat-based powder, with a high protein content.

[023] The second objective of this invention is to provide a highly nutritional chicken meat powder-based protein compound, with a high protein content, as well as soy protein isolate, inulin and glutamine.

[024] The third objective of the invention is to provide a method to prepare a highly nutritional chicken meat-based powder, with high protein content.

[025] The fourth objective of this invention is to provide a food product comprising a chicken meat powder or said protein compound.

BRIEF DESCRIPTION OF THE INVENTION

[026] The first objective of this invention is reached through a powder obtained from crushed and dehydrated chicken meat.

[027] The second objective of this invention is reached through a mix of chicken meat powder and soy protein isolate, inulin and glutamine, wherein, to each 80 to 95 g of chicken meat powder, are added:

- 5g to 10g of soy protein isolate;

- 1g to 5g of glutamine; and

- 1g to 5g of inulin. [028] The third objective is reached by a method to the manufacture of chicken powder, comprising the steps of:

- crushing chicken breast meat;

- dehydrating the crushed meat at a temperature of 350 °C, for 40 minutes;

- freezing the dehydrated meat; and

- processing the dehydrated meat until forming a powder.

[029] The fourth objective is reached through a food product containing a chicken powder, or protein compound as defined herein.

DESCRIPTION OF THE FIGURES

[030] The Figures 1A and B are pictures of pasta prepared from chicken meat powder as described herein.

[031] The Figure 2 illustrates a pasta prepared from chicken meat powder.

[032] The Figures 3A, B and C are pictures of pasta prepared from the protein compound as described herein.

[033] The Figure 4 is a picture of breads prepared from the chicken meat powder as described herein.

[034] The Figures 5 are pictures of breads prepared from the protein compound as described herein, before (A) and after (B) being cooked in oven.

[035] The Figures 6A and B are pictures of a sandwich bread prepared from the chicken meat powder as described herein.

DETAILED DESCRIPTION OF THE INVENTION

[036] This chicken powder presents a high protein content (90.60g protein by 100g), and can be useful to people affected by diabetes, obesity and cardiovascular diseases, who need improved muscle reinforcement, such as bedridden patients, elderly, post and pre-operative care, wound healing, cancer treatment, enriched diets for young pregnant adults. Such powder can also be used in hospitals, nursing homes, and nutrition to sportspeople, as it enriches the nutrition of the general population. [037] Said chicken powder is obtained from crushed and dehydrated chicken meat.

[038] In a preferential embodiment, only the noblest cut of chicken meat is used in the preparation of the powder.

[039] In another preferential embodiment, the noblest cut of the chicken meat is the chicken breast.

[040] In another preferential embodiment, said chicken meat powder is produced in accordance to the method as described below.

[041] The chicken breast meat has a saturated fat content well below the one of the beef, as well as improved digestibility, in addition to being rich in many nutrients.

[042] The powder described herein presents high protein content, low fat and no carbohydrate, as shown by the table 1 below:

Table 1 - Physical and chemical analysis of the chicken powder [043] From the chicken powder, it is possible to prepare a protein compound to be used in the preparation of food products, or it is even possible to use the chicken powder directly in the preparation of said products.

[044] To prepare the protein compound, soy protein isolate, inulin and glutamine are added to the chicken powder produced according to the process described above. Optionally, the preparation process still comprises the step of packing the compound resulting therefrom.

[045] This compound presents a high protein content (from the chicken meat 90.60g protein by 100g, and from the soy protein isolate 90g by 100g), and contains glutamine and prebiotic (inulin), being useful to people affected by diabetes, obesity and cardiovascular diseases, who need improved muscle reinforcement, such as bedridden patients, elderly, post and pre-operative care, wound healing, cancer treatment, enriched diets for young pregnant adults. Such powder can also be used in hospitals, nursing homes, and nutrition to sportspeople, as it enriches the nutrition of the general population

[046] The components comprised by said protein compound, together with the description of each of them are provided below:

- 80g to 95g of chicken meat powder (only the noblest cuts). The chicken breast meat has a saturated fat content well below the one of the beef, as well as improved digestibility, in addition to being rich in many nutrients;

- 5g to 10g of soy protein isolate. As carbohydrates are removed from the mixture, the soy protein isolate presents advantages in comparison with the other types, as it does not present a strong flavor of leguminous plants. So, the compound allows an increased amount of amino acids in the nutrition, at an accessible cost. The soy protein isolate provides a series of relevant nutrients to health, among which the minerals potassium, zinc, iron and phosphorous, as well as the B complex vitamins;

- 1g to 5g of inulin, a fiber and prebiotic; and

- 1g to 5g of glutamine, an amino acid.

[047] Thanks to such composition, the protein compound goes far beyond a mere food and energy source, as its components produce a number of benefits. [048] The chicken powder described herein is produced according to a method comprising the steps of:

- crushing the chicken meat;

- dehydrating the crushed meat at a temperature of 350 °C, for 40 minutes;

- freezing the dehydrated meat; and

- processing the dehydrated meat until forming the powder.

[049] Optionally, the preparation process still comprises the step of packing the powder resulting therefrom.

[050] In a preferential embodiment, the chicken meat is the noblest cut of chicken meat. In a still more preferential embodiment, the chicken meat is chicken breast.

[051] In comparison with the processes disclosed by the state of art, this process is advantageous, as it lacks a cooking step prior to the first crushing of the chicken meat.

[052] Another advantage shown by the powder obtained in this invention consists in the fact that it is odorless and has a neutral taste, being able to completely replace other kinds of powders, such as wheat flour, in the manufacture of a food product.

[053] This invention still encompasses food products comprising the chicken powder, or the protein compound disclosed herein.

[054] Another advantage of this invention consists in the fact that it can completely replace other kinds of powders, such as wheat flour, in the manufacture of a food product.

[055] Although chicken powders, or powder-based protein compounds are generally used as additives to other powders, it is not usual to identify food products exclusively prepared with them. [056] In this invention, the wheat flour used in food products is completely replaced with the chicken powder or protein compound herein, thus resulting into a product showing good consistence and flavor.

[057] In a preferential embodiment, the food product does not contain any powder other than the chicken powder, or the protein compound disclosed herein.

[058] In a preferential embodiment, a gum is added to the food product to provide improved elasticity.

[059] In a preferential embodiment, 2 to 3 parts of chicken powder are used to each part of the replaced wheat flour.

[060] The chicken powder itself is able to provide lightness, smoothness and humidity to the food product, due to its high protein content and to the lack of carbohydrates.

[061] In a preferential embodiment, the food products prepared with chicken meat powder or protein compound according to this invention are selected from pasta, pizza and breads, including patterned breads and sandwich breads.

[062] In a preferential embodiment, the pasta comprises:

- for each 100g of chicken meat powder or protein compound:

- 5g to 15g of gum mix;

- 50g to 120g of eggs; and

- 80g to 150g of water.

[063] In a preferential embodiment, the pizza comprises:

- for each 100g of chicken meat powder or protein compound:

- 4g to 9g of gums;

- 5g to 10g of dry biological ferment; - 4g to 15g of psyllium;

- 3g to 8g of sugar;

- 3g to 10g of salt;

- 10g to 30g of fat; and - 80g to 120g of water.

[064] In a preferential embodiment, the pasta for patterned bread comprises:

- for each 100g of chicken meat powder or protein compound:

- 3g to 8g of mixed gums;

- 3g to 8g of dry biological ferment; - 7g to 15g of powdered milk;

- 7g to 15g of psyllium;

- 4g to 10g of sugar;

- 1g to 5g of salt;

- 10g to 30g of fat; - 82g to 120g of eggs;

- 4g to 12g of apple cider vinegar;

- 10g to 40g of onions; and

- 50g to 120g of water.

[065] In a preferential embodiment, the pasta for sandwich bread comprises: - for each 10Og of chicken meat powder or protein compound:

- 3g to 8g of mixed gums;

- 3g to 8g of dry biological ferment;

- 7g to 15g of powdered milk; - 7g to 15g of psyllium;

- 4g to 10g of sugar;

- 1g to 5g of salt;

- 10g to 30g of fat; - 82g to 120g of eggs;

- 4g to 12g of apple vinegar;

- 10g to 40g of onions; and

- 70g to 120g of water.

[066] The pasta obtained from this invention can be observed in the Figures 1 and 2 (chicken meat power) and Figure 3 (protein compound).

[067] The pasta obtained presents a high nutritional value, as shown in the Table 2 below.

Table 2 - Nutritional facts per 30 g portion (1 portion)

(*) % Reference daily values based in a 2,00 kcal or 8,400 k diet. Your daily values can be higher or lower, depending on your energetic needs.

(**) Non-established daily value

[068] The breads obtained from this invention can be observed in the Figures 4 and 6 (chicken meat powder), and in the Figure 5 (protein compound). Sensory evaluation [069] The results from the sensory evaluation were submitted to the variance analysis (ANOVA) and to the Tukey test (p<0,05).

[070] The acceptability index (Al) was measured in relation to the following parameters: odor, flavor and texture, and the expression IA (%) = A x 100/B was used, wherein A = average rank for the product; and B = top rank for the product (BISPO et al., 2004).

Powder

[071] The tests were applied to a panel of 43 non-trained testers with ages ranging from 20 to 40 years-old, who regularly make use of nutritional supplements for sport practices.

[072] Two samples of powder were provided, as follows: F01 was the chicken meat protein powder, prepared without cooking the chicken meat prior to the early crushing step, and F01 was the chicken meat protein powder produced according to the lessons from the state of art, by cooking the chicken meat prior to the early crushing of chicken meat.

[073] The acceptance test (Dutcosky, 2013, p. 531 ) was performed, by using a 9-point structured mixed hedonic scale: 1 (dislike extremely); 2 (dislike very much); 3 (dislike moderately); 4 (dislike slightly); 5 (neither like nor dislike); 6 (like slightly); 7 (like moderately); 8 (like very much); and 9 (like extremely), to the assessment of three sensory attributes: odor, flavor and texture.

[074] The result from sensory evaluation is shown by the Table 3. In relation to odor, there was a significant difference between the means: while the Powder F01 reached 7.09 (like moderately), the Powder F02 reached 6.12 (like slightly), thus indicating a higher preference for odor produced by the Powder F01 .

[075] The preference for odor of the Powder F01 , when compared to the Powder F02, can be also observed by the Acceptability Index (Al) pursuant to the Table 5, where F01 reached 78.8% Acceptability, while F02 only reached 67.9%. [076] In relation to Flavor and Texture, there was no significant difference between the means, as the testers did not express any preference for such attributes. So, the difference between the Powders was only identified by the Odor.

Table 3 - Average acceptance of the Powders

The different minuscules inside the lines differ statistically at 5% significance level.

Bread

[077] The tests were applied to a panel of 25 non-trained testers with ages ranging from 20 to 40 years-old, who regularly make use of nutritional supplements for sport practices.

[078] Two samples of powders were provided, as follows: P01 was produced from the chicken meat powder 01 (chicken meat protein powder, prepared without cooking the chicken meat prior to the early crushing step), and P02 was produced from the chicken meat powder 02 (chicken meat protein powder produced according to the lessons from the state of art, by cooking chicken meat prior to the early crushing of the chicken meat).

[079] The acceptance test (Dutcosky, 2013, p. 531 ) was performed, by using a 9-point structured mixed hedonic scale: 1 (dislike extremely); 2 (dislike very much); 3 (dislike moderately); 4 (dislike slightly); 5 (neither like nor dislike); 6 (like slightly); 7 (like moderately); 8 (like very much); and 9 (like extremely), to the assessment of three sensory attributes: odor, flavor and texture.

[080] As shown by the Table 4, there was no significant difference between the means in relation to the attributes assessed, that were ranked similarly at points ranging from 5 (neither like nor dislike) and 6 (like slightly).

Table 4 - Mean acceptance of the breads

The identical minuscule letters inside the lines do not statistically differ at 5% significance level

[081] The Table 5 shows the Acceptability Level for the powders F01 and F02, and for the breads P01 and P02. The Powder F01 produced a favorable impact in relation to odor and texture, while the Powder F02 produced favorable impact only as refers to the Texture. The attributes Flavor and Texture produced favorable impacts in relation to the Bread P01, while the Bread P02 only produced a favorable impact in relation to the Texture. According to Bispo et al. (2004) and Monteiro (1984), Acceptability Indexes > 70% disclose a favorable impact of a sensory attribute.

[082] In comparison with the General Acceptability Index of products, the Powder F01 and the Bread P01 presented higher Acceptability Indexes (73.9% and 72.9% respectively), while the Powder F02 and the Bread P02 generally presented 68.0% and 70.4% respectively.

Conclusion

[083] Therefore, the attribute “odor” was determinant to guide the testers’ preference, and the Powder F01 was better accepted, as it reached, in relation to this attribute, an Acceptability Index 10.9% higher than the Powder F02. In view of the general Acceptability Index, the Powder F01 and the

Bread P01 , the base for which is the Powder F01 , were better accepted by testers than the Powder F02 and the Bread P02. [084] Once described an illustrative example of a preferential embodiment of this invention, it must be understood that this invention encompasses other possible variations of the inventive concept described herein, that shall only be limited by the content of the attached claims, including further equivalents.

References

[085] BISPO, E. S.; SANTANA, L. R. R.; CARVALHO, R. D. S.; LEITE, C. C.; LIMA, M. A. C. Processamento, Estabilidade e Aceitabilidade de Marinado de Vongole. Ciencia e Tecnologia de Alimentos. V. 24, n. 3, p. 353- 356, 2004.

[086] DUTCOSKY, S. D. (2013). Analise sensorial de alimentos (4th ed.). Curitiba: Champagnat.

[087] MONTEIRO, C. L. B. Tecnicas de avaliagao sensorial. 2ed. Curitiba: CEPPA-UFPR, 1984, 101 p.