Desarrollo de un modelo productivo en base a la conservación nutricional de la harina de cabeza de camarón (Penaus Vannamei)

The purpose of this research was to develop a productive model based on the nutritional conservation of shrimp head meal (HCC) (Penaus Vannamei). The temperatures used to obtain the flour were 90, 100 and 110°C and the cooking times for the shrimp cephalothorax were 70, 90 and 110 minutes, obtaining nine treatments with two replicates, it is necessary to indicate that for each For the treatment, 0.5 kg of shrimp cephalothorax was used and a crown mill (tvcorner) was used to grind the dry material, for the statistical analysis the statistical program SPSS version 21 was used, where a bifactorial arrangement A*B was used, obtaining 18 experimental units, it should be noted that since there are less than 50 experimental units, the response variable (moisture and protein percentage) was evaluated through the assumptions of ANOVA for Shapiro-Wilk and the significance was > 0.05, therefore the assumptions of normality, independence, homoscedasticity, assumption of homogeneity by the levene test, obtaining as a result that the best temperature to obtain a lower percentage of humidity is 110°C (14.29%), in the same way with time, where in 110 minutes, a higher percentage of protein was obtained, this same result allows us to indicate that by reducing the humidity to a percentage of 13-14%, the total protein on a dry basis increases to significant values of 50.58%, in addition, the residues of the shrimp wash were evaluated, obtaining 4.35% total protein, and a percentage of fat (5.43%).

• Autor principal: Cedeño Vera, Antonio Adolfo (author)
• Altres autors: Bravo Balda, Jefferson Adrián (author)
• Format: bachelorThesis
• Idioma: spa
• Publicat: 2024
• Matèries: Cefalotórax; Temperatura; Harina; Modelo; Proteína
• Accés en línia: http://repositorio.espam.edu.ec/handle/42000/2341