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Evaluación del proceso de conservación de la grasa proveniente de los residuos de carnaza de una curtiembre en Ambato
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-02)
Maliza Valdospin, Natalia Carolina
;
Flores Tapia, Nelly Esther
In Ecuador, tannery industries actively participate in the circular economy; however, they have also raised environmental concerns due to the significant amounts of solid waste generated, including fat from residual leather trimmings, which is typically sent to landfills. Therefore, evaluating a conservation method is crucial for waste management. Under the research line of Agri-food Production and the Environment, the initial characterization of the fat was carried out, and a conservation method was developed using three concentrations of an essential oil. Its antioxidant and antimicrobial capacity was assessed through physicochemical and microbiological parameters, along with oxidative stability tests. The initial results showed values for moisture, acidity index, peroxide index, and saponification index within the parameters of the INEN 1313:2012 standard. Regarding the established method, the analysis of variance results revealed that both storage time and the concentration of rosemary essential oil are factors affecting fat quality. The results of the oxidative stability test confirmed that the optimal conservation time is at 700 ppm with a shelf-life of 2397 days, but with a higher cost-benefit compared to Luctanox LG. Finally, the microbiological test results indicated values below the limits set by national and international standards.
Producción de una base proteica para consumo animal a partir de residuos sólidos de carnaza provenientes de la industria de curtiembre en la ciudad de Ambato
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03)
Guashco Camino, Jessenia Estefania
;
Flores Tapia, Nelly Esther
A good waste management in the industrial field reduces environmental impact. At present, solid waste from tanneries generates a great deal of contamination; the raw material has a high content of protein, fat and essential nutrients for animal feed, which can be transformed if a good use is sought. The objective of this work is to produce a protein base for animal consumption from solid residues generated in the fleshing stage, coming from a tannery industry in the city of Ambato. The largest amount of pork rinds was obtained in a cooking time of 60 minutes with a particle size of 6 centimeters and the drying of pork rinds at a temperature of 90 degrees Celsius for 462 minutes. The protein base composition was analyzed by physicochemical and microbiological analysis, presenting 8 percent moisture, 0.86 percent ash, 66.52 percent protein, 37.64 percent fat, 6.30 in pH, 18.59 milligrams of potassium hydroxide per gram in saponification index, 0.38 milliequivalents of active oxygen per kilogram in peroxide index, 87.3 milligrams per gram of calcium and 0.47 percent in phosphorus. In addition, it is free of Salmonella and Enterobacteriaceae, which indicates that the protein base meets the requirements established by the Ecuadorian technical standard INEN 1829:2014 and can be established as the basis of a product in animal feed.
Efecto del tipo de carnaza sobre las propiedades reológicas del licor de gelatina pura de origen bovino
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2013)
Gutiérrez Lara, José Luis
;
Alvarado, Juan de Dios

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