SENSORY ACCEPTANCE OF CHICKEN NUGGETS

Nowadays, the consumers have increased the demand for products that are practical and quick to prepare. Thus, nuggets have been an alternative, being its production with more emphasis for chickens. The formulation of these products basically includes breast meat and skin, but can also be other cuts, such as thighs and drumstick. The aim of this study was to evaluate the sensory acceptance of chicken nuggets commercialized in the Imperatriz - MA city. Thus, the acceptance sensory of two commercial brands (A and B) was evaluated by 50 panelists untrained with aged between 18 and 25 years (88%). The session was conducted in individual booths. The samples were presented to the panelists orderly arranged to avoid biased marking. For the appearance, aroma and overall acceptance attribute evaluation were used a nine-point scale was used, ranging from 1 (dislike extremely) to 9 (like extremely). The purchase was also evaluated using a five-point scale ranging from 1 (definitely would not buy) to 5 (definitely would buy). The data were evaluated by graphs of the percentage of frequency. For the hedonic scale, the sum of hedonic values percentages from 1 (dislike extremely) to 4 (dislike slightly) was named “rejection zone,” the hedonic value percentage at score 5 (neither like nor dislike) was named “indifference zone,” and the sum of hedonic values percentages from 6 (like slightly) to 9 (like extremely) was named “acceptance zone.” For the appearance attribute, 100% and 98% of the panelists had their marks in the acceptance zone, to A and B brands, respectively. In this attribute there was no rejection of the samples. It is important to emphasize that appearance is the major attribute that are evaluated by consumers. Thus, this good acceptance indicates that this product is well accepted. The flavor attribute had 98% and 96% of data in the acceptance zone, for A and B brands, respectively. The overall acceptance confirmed the good acceptance of two brands obtained in others attributes. Therefore, 100% and 98% of the panelists had their marks in the acceptance zone, to A and B brands, respectively. For purchase intention, panel members (80%) said they would buy the two brands. Thus, the results showed that the samples were well accepted. It is important to emphasize that there was a difference in sodium content; however the difference was not affected the sensory acceptance by consumers.