Incidencia de colágeno de pollo y temperatura del proceso en la calidad proteica de salchicha escalcada.
The objective of this research was to evaluate the protein quality of chicken sausage using collagen from chicken legs in different percentages. The formulation for this sausage was calculated by the number Feder. An experimental design was completely randomized in factorial arrangement a x b where...
Furkejuvvon:
| Váldodahkki: | |
|---|---|
| Eará dahkkit: | |
| Materiálatiipa: | bachelorThesis |
| Giella: | spa |
| Almmustuhtton: |
2015
|
| Fáttát: | |
| Liŋkkat: | http://repositorio.espam.edu.ec/handle/42000/442 |
| Fáddágilkorat: |
Lasit fáddágilkoriid
Eai fáddágilkorat, Lasit vuosttaš fáddágilkora!
|
Lasit fáddágilkoriid | _version_ | 1838775947301486592 |
|---|---|
| author | Basurto Calderón, Carlos Andrés |
| author2 | Grijalva Zambrano, Ernesto Rafael |
| author2_role | author |
| author_facet | Basurto Calderón, Carlos Andrés Grijalva Zambrano, Ernesto Rafael |
| author_role | author |
| collection | Repositorio Escuela Superior Politécnica Agropecuaria de Manabí |
| dc.contributor.none.fl_str_mv | Macías Andrade, Edison Fabián |
| dc.creator.none.fl_str_mv | Basurto Calderón, Carlos Andrés Grijalva Zambrano, Ernesto Rafael |
| dc.date.none.fl_str_mv | 2015-05 2017-05-17T19:27:45Z 2017-05-17T19:27:45Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://repositorio.espam.edu.ec/handle/42000/442 |
| dc.language.none.fl_str_mv | spa |
| dc.publisher.none.fl_str_mv | Calceta: Espam |
| dc.rights.none.fl_str_mv | http://creativecommons.org/licenses/by-nc-sa/3.0/ec/ info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | reponame:Repositorio Escuela Superior Politécnica Agropecuaria de Manabí instname:Escuela Superior Politécnica Agropecuaria de Manabí instacron:ESPAM |
| dc.subject.none.fl_str_mv | Colágeno Proteína Pollo Temperatura Salchicha |
| dc.title.none.fl_str_mv | Incidencia de colágeno de pollo y temperatura del proceso en la calidad proteica de salchicha escalcada. |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/bachelorThesis |
| description | The objective of this research was to evaluate the protein quality of chicken sausage using collagen from chicken legs in different percentages. The formulation for this sausage was calculated by the number Feder. An experimental design was completely randomized in factorial arrangement a x b where a represents the percentage of collagen (2%, 4% and 8%) and b corresponds to the scalding temperature (70 ° C and 75 ° C). A experimental unit of 3 kg of sausage was used. All treatments, as variables to measure the sensory acceptance of all treatments was established microbiological analyzes. The product was performed as scalded fine paste sausage. The results of sensory analysis were entered into spss version , where the treatments 1 with 2% collagen and treatment 2 with 4% collagen at 70 ° C were better as unskilled judges, these 2 treatments were under nutrition analyzes such as: protein, fat and moisture, where it was verified that the sausages of treatment 1 has a high percentage of protein, moisture, and a low percentage of fat while treatment 2, scored lower percentage of protein , humidity and higher percentage of fat, regarding treatment production costs in both treatments are similar and are type I sausages and besides having good organoleptic characteristics, as conclusion the chicken collagen influences the protein quality sausage. |
| eu_rights_str_mv | openAccess |
| format | bachelorThesis |
| id | ESPAM_b37f855f63ed4bfb5b42ce724666aff4 |
| instacron_str | ESPAM |
| institution | ESPAM |
| instname_str | Escuela Superior Politécnica Agropecuaria de Manabí |
| language | spa |
| network_acronym_str | ESPAM |
| network_name_str | Repositorio Escuela Superior Politécnica Agropecuaria de Manabí |
| oai_identifier_str | oai:repositorio.espam.edu.ec:42000/442 |
| publishDate | 2015 |
| publisher.none.fl_str_mv | Calceta: Espam |
| reponame_str | Repositorio Escuela Superior Politécnica Agropecuaria de Manabí |
| repository.mail.fl_str_mv | . |
| repository.name.fl_str_mv | Repositorio Escuela Superior Politécnica Agropecuaria de Manabí - Escuela Superior Politécnica Agropecuaria de Manabí |
| repository_id_str | 0 |
| rights_invalid_str_mv | http://creativecommons.org/licenses/by-nc-sa/3.0/ec/ |
| spelling | Incidencia de colágeno de pollo y temperatura del proceso en la calidad proteica de salchicha escalcada.Basurto Calderón, Carlos AndrésGrijalva Zambrano, Ernesto RafaelColágenoProteínaPolloTemperaturaSalchichaThe objective of this research was to evaluate the protein quality of chicken sausage using collagen from chicken legs in different percentages. The formulation for this sausage was calculated by the number Feder. An experimental design was completely randomized in factorial arrangement a x b where a represents the percentage of collagen (2%, 4% and 8%) and b corresponds to the scalding temperature (70 ° C and 75 ° C). A experimental unit of 3 kg of sausage was used. All treatments, as variables to measure the sensory acceptance of all treatments was established microbiological analyzes. The product was performed as scalded fine paste sausage. The results of sensory analysis were entered into spss version , where the treatments 1 with 2% collagen and treatment 2 with 4% collagen at 70 ° C were better as unskilled judges, these 2 treatments were under nutrition analyzes such as: protein, fat and moisture, where it was verified that the sausages of treatment 1 has a high percentage of protein, moisture, and a low percentage of fat while treatment 2, scored lower percentage of protein , humidity and higher percentage of fat, regarding treatment production costs in both treatments are similar and are type I sausages and besides having good organoleptic characteristics, as conclusion the chicken collagen influences the protein quality sausage.El objetivo de esta investigación fue evaluar la calidad proteica de la salchicha de pollo utilizando colágeno de patas de pollo en diferentes porcentajes. Se calculó la formulación para esta salchicha mediante el Número de Feder. Se utilizó un diseño experimental completamente al Azar en esquema factorial AxB, donde A representa los porcentajes de colágeno (2%, 4% y 8%) y B corresponde a las temperatura de escaldado (70°C y 75°C). Se tuvo como unidad experimental 3 Kg de salchicha. Se realizaron análisis microbiológicos a todos los tratamientos, como variables a medir se estableció la aceptación sensorial de todos los tratamientos. El producto se realizó como embutido de pasta fina escaldada. Los resultados del análisis sensorial fueron ingresados al programa SPSS versión 20, donde el tratamientos 1 con 2% de colágeno y el tratamiento 2 con 4% de colágeno los 2 escaldados a 70°C fueron mejores según los jueces no calificados, estos 2 tratamientos fueron sometidos a análisis bromatológicos como son: proteína, grasa y humedad, donde se pudo verificar que las salchichas del tratamiento 1 posee un alto porcentaje de proteína, humedad, además de un bajo porcentaje de grasa mientras que el tratamiento 2, obtuvo menor porcentaje de proteína, humedad y mayor porcentaje de grasa, esto en relación al tratamiento 1 en cuanto a costos de producción los dos tratamientos son parecidos y son salchichas tipo I y además de poseer buenas características organolépticas, como conclusión el colágeno de pollo si influye en la calidad proteica de la salchicha.Calceta: EspamMacías Andrade, Edison Fabián2017-05-17T19:27:45Z2017-05-17T19:27:45Z2015-05info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesisapplication/pdfhttp://repositorio.espam.edu.ec/handle/42000/442spahttp://creativecommons.org/licenses/by-nc-sa/3.0/ec/info:eu-repo/semantics/openAccessreponame:Repositorio Escuela Superior Politécnica Agropecuaria de Manabíinstname:Escuela Superior Politécnica Agropecuaria de Manabíinstacron:ESPAM2018-11-19T05:31:14Zoai:repositorio.espam.edu.ec:42000/442Institucionalhttps://repositorio.espam.edu.ec/Universidad públicahttp://www.espam.edu.ec/https://repositorio.espam.edu.ec/oai.Ecuador...opendoar:02025-07-27T05:14:26.106098Repositorio Escuela Superior Politécnica Agropecuaria de Manabí - Escuela Superior Politécnica Agropecuaria de Manabítrue |
| spellingShingle | Incidencia de colágeno de pollo y temperatura del proceso en la calidad proteica de salchicha escalcada. Basurto Calderón, Carlos Andrés Colágeno Proteína Pollo Temperatura Salchicha |
| status_str | publishedVersion |
| title | Incidencia de colágeno de pollo y temperatura del proceso en la calidad proteica de salchicha escalcada. |
| title_full | Incidencia de colágeno de pollo y temperatura del proceso en la calidad proteica de salchicha escalcada. |
| title_fullStr | Incidencia de colágeno de pollo y temperatura del proceso en la calidad proteica de salchicha escalcada. |
| title_full_unstemmed | Incidencia de colágeno de pollo y temperatura del proceso en la calidad proteica de salchicha escalcada. |
| title_short | Incidencia de colágeno de pollo y temperatura del proceso en la calidad proteica de salchicha escalcada. |
| title_sort | Incidencia de colágeno de pollo y temperatura del proceso en la calidad proteica de salchicha escalcada. |
| topic | Colágeno Proteína Pollo Temperatura Salchicha |
| url | http://repositorio.espam.edu.ec/handle/42000/442 |