Incidencia del tiempo y temperatura de almacenamiento en la calidad microbiológica y estabilidad de la textura en carne de chame (Dormitatos Latinfrons)

The objective of this research was to evaluate the effect of temperature and storage time on the mi crobiological quality and texture of chame (Dormitator latifrons) meat. As the first factor under study (A), refrigeration (3ºC ±1) and freezing (-11ºC ±1) temperatures were established, with storage times (factor B) of: 24, 48 and 72 hours. The main dependente variables (microbiological quality) were analyzed using a factorial arrangement A*B +1 by way of a Completely Random Design (DCA), with six treatments and three replications for each one. T6 (-11ºC ±1 to 72 hours) prevailed as the best of the treatments with means of Mesophilic Aerobes of 2.54 In (13 CFU/g), E. coli as absent and Staphylococcus aureus of 4.75 In (117 CFU/g), being for all cases, within the ranges established by the NTE INEN 1896 (2013) standard, indicating that freezing and prolonged times preserve the microbiological quality of the chame. Bromatological characteristics were made to the treatments of: moisture, protein, fat and ashes, highlighting the protein content, detecting percentage differences of the treatments, demonstrating that slow freezing and thawing produce protein denaturation by autolytic changes, which also affected to the texture profile (TPA) carried out at the best treatment (T6), giving average hardness of 12.41 ± 1.37 (N), elasticity of 14.44 ± 0.29 (mm) and cohesiveness of 0.75 ± 0.16, undesirable characteristics in chame meat, due to enzymatic denaturation processes.

• Prif Awdur: Moreira López, Jaime Javier (author)
• Fformat: masterThesis
• Iaith: spa
• Cyhoeddwyd: 2022
• Pynciau: Control de temperatura; Calidad microbiológica; Desnaturalización; Autolíticos
• Mynediad Ar-lein: http://repositorio.espam.edu.ec/handle/42000/1926