Determinación de harina de sangre como extensor cárnico y temperaturas de escaldado en el valor proteico y aceptabilidad de una mortadela.
The concern of consumers of meat products to the consumption of functional foods, have altered the composition of these, so that increase in protein content, physicochemical and sensory characteristics is maintained. The objective of the research was to evaluate the effect of incorporation of blood...
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| Formato: | bachelorThesis |
| Lenguaje: | spa |
| Publicado: |
2014
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| Acceso en línea: | http://repositorio.espam.edu.ec/handle/42000/437 |
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Agregar Etiqueta | Sumario: | The concern of consumers of meat products to the consumption of functional foods, have altered the composition of these, so that increase in protein content, physicochemical and sensory characteristics is maintained. The objective of the research was to evaluate the effect of incorporation of blood meal and scalding temperature on the protein content of a commercial bologna. The experiment was conducted in a factorial (A x B +1) in DCA. Resulting in 7 treatments with three replicates each, plus a control; was used as the experimental unit 4 kg of pulp, for the experiment, blood meal variables were assessed, three levels (5%, 10%, 15%) were used; and scalding temperature (72 ° C, 77 ° C). The chemical and physical variables of the product was assessed using the Protein attributes (INEN 465), Fat Content (AOA), humidity (INEN 464), Acidity% (Barometric), pH (Potentiometric) and acceptability Color, taste, smell, texture and overall acceptability. The ANOVA showed statistically significant differences in protein content variables and acceptability; where it was found that the first treatment corresponding to A0B0 (5% blood meal - 72 º C temperature blanching) presented the most favorable results. |
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