Influencia de la adición de estabilizantes en el rendimiento, propiedades fisicoquímicas, microbiológicas y sensoriales del queso fresco pasteurizado

The present research work aimed to establish the influence of the addition of stabilizers on the yield, physicochemical, microbiological and sensory properties of pasteurized fresh cheese, governed by the requirements for fresh cheeses not matured according to the INEN 1528 standard. An DCA was used in bifactorial arrangement A*B. Factor A: Types of stabilizers and Factor B: percentages of stabilizers, originating six treatments with three replicas, resulting in 18 experimental units of 10000 g. The results of the variables performance, pH, humidity, dry matter and fat were analyzed by parametric test (ANOVA) and syneresis by nonparametric test (Kruskal-Wallis). The Factor A presented significance in the performance variable, with the carrageenan stabilizer having the highest yield (26.6%). Stabilizers had an effect on physicochemical properties. The results of the microbiological analyses of Escherichia Coli, Staphylococcus aureus and Salmonella were compared with the NTE INEN 1528 standard. The sensory analysis (ordering by preference), was performed by 50 untrained tasters, the results were analyzed using the Friedman test. The untrained tasters showed no significant differences between the treatments. It was determined that carrageenan provided greater performance and effect on humidity and pH characteristics, while guar gum influenced dry matter and grenetine in fat.

• Autor principal: Aguilar Bravo, Kevin Fabián (author)
• Altres autors: Toledo Vera, Valeria Estefanía (author)
• Format: bachelorThesis
• Idioma: spa
• Publicat: 2022
• Matèries: Sinéresis; Aceptabilidad; Humedad; INEN; Rendimiento
• Accés en línia: http://repositorio.espam.edu.ec/handle/42000/1759