Revistas
Permanent URI for this communityhttp://repositorio.uta.edu.ec/handle/123456789/10633
Browse
3 results
Search Results
Item Efecto del lavado con aceite esencial de canela en la calidad de hortalizas troceadas(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos, 2015-06) Jinde, Alexandra; Mariño, Ximena; Álvarez, Mario; Silva, MónicaThe present work was aimed to study the effect of applying different temperatures and drying times in fresh-cut vegetables previously washed with cinnamon essential oil as disinfectant. An experimental design AxB was used, being A the temperature factor (a0=40 ºC; a1= 45 ºC; a2= 50 ºC) and B the time factor (b0=15 min and.b1= 30 min.). The experimental responses were changes of chemical and microbiological properties of four types of fresh-cut vegetables: white cabbage, red cabbage, iceberg lettuce and spinach. Decrease in microbial load in the processed vegetables related to freshly harvested vegetables exceeded 50 %, even reaching 100 %, depending on the tested microorganism.. The best treatment for lettuce, white cabbage and spinach was washing and drying at 45 ºC for 15 minutes. In the case of red cabbage best treatment was a washing and drying at 50 °C for 15 minutes. The shelf life of the processed vegetables after the better treatment were applicated, considering the allowable limits of mesophilic aerobic and total coliforms, was estimated in 4 days for lettuce, red cabbage and spinach, and 6 days for white cabbage, always stored under refrigeration.Item Desarrollo de productos cárnicos funcionales: utilización de harina de quinua(2015-06) Peña, María Alicia; Méndez, Ofelia; Guerra, María Aloida; Peña, Silvia AlexandraThis work was developed with the goal of producing a new low fat meat sausage product, by adding wild quinoa (Chenopodium quinoa Willd.) from Ecuador. For this experiment several combinations of quinoa flour and fat were used: quinoa flour (0 to 10 %) and fat (8 to 12 %), using carrageenan 1 % as an ingredient in the formulations. For each sausage physico-chemical composition, texture profile analysis, sensory evaluation and microbiological analyses were carried out. Taking as reference rheological and sensory criteria, the combination with 5% quinoa flour and 8 % fat proved to be the best variant. The packaging material was characterized and the shelf life was determined for the sausages by studying two different treatments: a vacuum packed, refrigerated product and the other a vacuum packed, re-pasteurized, refrigerated product in both cases maintaining a temperature of 2-4 ° C. The samples were studied at the beginning and the end of the experiment by physicochemical analysis, rheological characterization, throughout the study microbiological analysis and sensory evaluation were carried out. For the study on shelf life an acceptance and rejection criteria was used. The shelf life of the vacuum packed, refrigerated sausages was 34 days, while the vacuum packed, re-pasteurized refrigerated sausages lasted 127 days by risk graph Weibull.Item Elaboración de salchicha escaldada con sustitución parcial de harina de trigo por harina de amaranto(2015-06) Capúz, Néstor Gustavo; Pilamala, AraceliScalded sausage meat products are important in the human diet, because it contains protein and fat which are basic sources of energy. Research focused on the use of amaranth (Amaranthus caudatus L.) flour INIAP Alegría, as an alternative nutritional enrichment in this type of sausages aiming to reduce the dependence of imported wheat from international markets. Study three factors arose: amaranth flour, meat type and percentage of soy protein. The best treatment was composed by amaranth flour (50 %), wheat flour (50 %), chicken meat and soy protein (3 %). It was noteworthy that the percentage of amaranth flour reflected no major importance in terms of physicochemical and sensory characteristics of the scalded sausage. The proximal analysis of the treatment performed better the following results: 3,82 % ash, 11,3 % protein, 62,3 % moisture and 9,56 %, fat the same that are within the ranges established by the Ecuadorian standards INEN, obtaining a high quality-low fat sausage with an estimated shelf life based on microbiological criteria of 5 days at 4 ºC.