Ciencia e Ingeniería en Alimentos y Biotecnología

URI permanente para esta comunidadhttp://repositorio.uta.edu.ec/handle/123456789/412

Examinar

Filtros

2019 - 201912020 - 20243

Ajustes

Tema: search.filters.subject.INDUSTRIA CÁRNICA

Resultados de la búsqueda

Mostrando 1 - 4 de 4
  • Miniatura
    Item type:Ítem,
    Uso de la carne de cuy (Cavia porcellus) en la elaboración de un embutido tipo salchicha Frankfurt
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08)
    Pérez Martínez, Álvaro Alejandro
    ;
    Sánchez Garnica, Manoella Alejandra
    Growing concerns about health and ingredients in processed foods have changed their consumption habits. Today's consumers are controlling their daily intake, reducing the consumption of fast food and unhealthy snacks, and avoiding artificial additives and harmful preservatives. In addition, they are becoming increasingly aware of the negative effects of processed red meat on health, such as an increased risk of chronic diseases. In this context, products with a higher nutritional quality and fewer artificial ingredients are preferred. Based on the above, a promising alternative is guinea pig meat, which is rich in proteins and minerals, has low fat content, and is adaptable to various diets. The objective of this study was to evaluate the use of guinea pig meat in the preparation of a sausage (Frankfurt-type sausage). Three treatments were developed, which were subjected to sensory evaluation to determine the best treatment, to which a proximal and microbiological analysis was carried out. The use of guinea pig meat in greater proportion than pork resulted in a sausage with a more homogeneous and acceptable color, texture, and flavor, which is considered the best formulation by tasters. This product contained 11.60 per cent protein, 25.40 per cent fat, 2.24 per cent fiber, 59.20 per cent moisture, 2.14 per cent ash, and 0 per cent total carbohydrates. Therefore, it is classified as a Type I sausage, complying with the established regulatory parameters, in addition to being a safe and innocuous product for consumers.
  • Miniatura
    Item type:Ítem,
    Elaboración de chorizo parrillero con harina de garbanzo (Cicer arietinum L.) como extensor cárnico
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08)
    López Gallegos, Jonathan Tobías
    ;
    Ruiz Robalino, Oscar Eduardo
    The present study aimed to analyze the influence of using chickpea flour (Cicer arietinum L.) as a meat extender in the preparation of parrillero chorizo. Chickpeas, pork and beef, and various seasonings were used to make parrillero chorizos with 5 percent and 10 percent chickpea flour, obtained through a process of milling dry, clean chickpeas. The chorizos were prepared by mixing the ingredients, stuffing the mixture into thin casings, and cooking at 80 degrees celcius for one hour. Sensory analyses were conducted using a ten-point hedonic scale, and textural, proximal, and physicochemical parameters were measured. The results indicated that the chorizos with 10 percent chickpea flour had better texture, aroma, and homogenization, achieving an acceptability index of 80.71 percent. Furthermore, the analyses showed a decrease in protein, fiber, and fat, and an increase in total carbohydrates and moisture in the chorizos with chickpea flour compared to the control. Additionally, a firmer texture and better water retention were observed. It is concluded that chickpea flour is an effective meat extender that improves various qualities of parrillero chorizo without compromising its food safety or quality.
  • Miniatura
    Item type:Ítem,
    Efecto de la adición de fibra para la producción y enriquecimiento de embutidos
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03)
    Arellano Salazar, Melany Lizeth
    ;
    Salazar Garcés, Diego Manolo
    Food industries seek to develop functional products these due to the high demand they have in the market, thanks to the fact that consumers choose healthier foods, with more natural components and fewer artificial ingredients, that is why reformulations in sausages with the incorporation of Dietary fibers are considered as strategies that allow, in the first place, to revalue products that due to their characteristics have lost space, and on the other hand to obtain a functional and healthier food due to the incorporation of fibers that can enrich and generate benefits in the production of sausages. Due to the aforementioned, the different investigations show that natural fibers from fruits, vegetables, cereals or synthetic fibers such as pectin, β-glucan, inulin help to improve the quality of meat products with respect to functionality, for example, fibers They are favorable in reducing and replacing fats and others are considered as antioxidants that help delay lipid oxidation, other fibers have high water retention capacity, help to improve emulsion stability and also improve cooking performance. However, the inclusion of fibers in high concentrations can affect the sensory characteristics of the product, causing greater darkening and hardness, thus damaging the acceptability of the meat derivative by consumers.
  • Miniatura
    Item type:Ítem,
    Efecto de la inclusión de harina de chontaduro (Bactris gasipaes) en la calidad de la mortadela
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2019-07)
    Martínez Barrera, Carlos Andrés
    ;
    Cerda Mejía, Liliana Alexandra
    Peach palm (Bactris gasipaes) is a tropical fruit with a high protein content (5,92 percent). In addition to other nutrients (starch, fiber and lipids), which make it an excellent alternative for the food industry. Peach palm flour extraction process was carried out through a drying process and subsequent milling. In order to take advantage of underutilized resources of the Ecuadorian Amazon, three formulations of mortadella with 1, 3, 5 percent concentrations of chontaduro flour were developed. These formulations were compared with a control treatment, to which wheat flour was added. Yield, pH, slicibility and sensory analyzes were performed on all treatments. Peach palm flour behaved like a high quality meat extender since it increased the protein up to 13.4 percent; being of a superior quality (mortadella type I) according to the norm NTE INEN 1338: 2012. However, it was observed that there is an effect of the concentration of the flour on the physicochemical and sensory properties. It was considered that the mortadella with an addition of 1 percent peach palm flour had the best sensory characteristics and the highest slice percentage, compared to treatments with 3 and 5 percent. The highest formulation (1 percent) presented a microbiological stability (mesophilic aerobics, Staphylococcus aureus and Escherichia coli) and food safety (Salmonella) during 30 days. The shelf life of the mortadella was 86 days. Its production cost is 3.68 USD per kg; being feasible its scaling at the industrial level.