Efecto de diferentes líquidos de cobertura y tiempos de esterilización sobre la calidad microbiológica, bromatológica y sensorial de una conserva de carne de cerdo

The objective of the study was to evaluate the microbiological, bromatological, and sensory effects in preserved pork. Two factors were considered: factor A included two sterilization times (15 and 30 min), and factor B consisted of two covering liquids (acetic acid and sunflower oil). A 2^2 block factorial design was used, obtaining four treatments with three replicates, which gave rise to 16 experimental units of 300 g each. Bromatological variables such as proteins and pH, and microbiological variables such as mesophilic aerobes, Escherichia coli, Staphylococcus aureus, and Salmonella were evaluated. The results showed that both the pH and the proteins remained within the ranges established by the NTE INEN 1336: 2010 standard for canned meat (maximum pH 6.4 and minimum 10 % of total nitrogen). The microbiological tests complied with the NTE INEN 1338: 2012 standard, showing acceptable levels of microorganisms, such as mesophilic aerobes (≤1.0x10⁷ ufc/g), Escherichia coli (<10 ufc/g), Staphylococcus aureus (≤1.0x10⁴ ufc /g) and total absence of Salmonella. Although microbiological presences were detected, they were well below the established limits. This could be attributed to the manual sealing of containers, which does not guarantee optimal torque to avoid spills or contamination. It is concluded that the quality and safety of the product could be improved with the use of mechanical equipment that ensures ideal conditions for human consumption.

• المؤلف الرئيسي: Solorzano Cedeño, Gregorio Manuel (author)
• مؤلفون آخرون: Zambrano Calderon, Iter David (author)
• التنسيق: bachelorThesis
• منشور في: 2026
• الموضوعات: Esterilización; Proteínas; Conserva de carne; Equipos; Condiciones
• الوصول للمادة أونلاين: https://repositorio.espam.edu.ec/handle/42000/2880