Elaboration, Sensory and Microbiological Evaluation of Mofongo

How to Cite

de Caloni, I. B., & Fernández-Coll, F. (1983). Elaboration, Sensory and Microbiological Evaluation of Mofongo. The Journal of Agriculture of the University of Puerto Rico, 67(2), 95–99. https://doi.org/10.46429/jaupr.v67i2.7697


A formula was developed for preparing mofongo (a ball of ground fried pork rind and fried green plantains seasoned with chicken stock and condiments). The mofongo was packed in bailable pouches, frozen and stored at -23.3° C. An organoleptic evaluation of the product indicated good acceptability for up to 7 months of frozen storage, thus evidencing a favorable potential market for frozen mofongo. Microbiological studies showed that sanitation and personal hygiene are important in the elaboration of frozen mofongo, since a common pathogen like S. aureus survived well for 6 months of frozen storage. If temperatures are not monitored and this pathogen is present, growth of the organism could grow to dangerous levels.


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