Relación pollo-pescado con adición de lecitina de soya como aditivo en las propiedades texturales de una salchipapa

The present investigation was carried out in order to determine the optimum chicken-fish ratio with addition of soy lecithin as an additive in the textural properties of a sausage. Two chicken-fish ratios were proposed: 70:30 and 60:40 with 0.5%, 1% and 1.5% Soya Lecithin percentages, respectively, applying a DCA (Full Random Design) with bifactorial arrangement with 3 Repetitions for each treatment. The sausages were packed and kept refrigerated at a temperature of 4 ° C ± 2. The texture of the sausages was determined with each of the treatments using a Shimadzu Universal Tester EZTest EZ-S Texturometer in the parameters of: hardness (28,08 ± 5.39 - 33.54 ± 5.58 kgms-2) firmness (1.04 ± 0.04 - 1.20 ± 0.18 Nmm), elasticity (0.83 ± 0.11 - 0, 95±0.07), adhesiveness (0.06 ± 0.02 - 1.59±2.01 kg m-2 s-2), cohesiveness (0.04 ± 0.07 - 0.20 ± 0.13) And chewability (1.10 ± 1.91 - 5.50 ± 2.68 kgf) with their minimum and maximum values, respectively. The results showed that there are no significant differences in the attributes of the values: Hardness, Firmness, Adhesiveness, Cohesiveness and Chewability. Unlike the Elasticity that determined a significant difference of 5% because in spite of there being significant differences in Elasticity, which influences the Chewability, the remaining factors that interfere in it (Stability and Cohesiveness) stabilize this characteristic, which Is according to the presented by the commercial sausages of beef and pork.

• Autor principal: Avellán Álava, Jonathan Joel (author)
• Outros Autores: Cornejo Bazurto, Joyce Selena (author)
• Formato: bachelorThesis
• Idioma: spa
• Publicado em: 2017
• Assuntos: Análisis de perfil de textura; Emulsión cárnica; Lecitina de Soya; Salchicha
• Acesso em linha: http://repositorio.espam.edu.ec/handle/42000/645