Evaluación fisicoquímica, microbiológica y sensorial de un chorizo ahumado a base de chame y camarón, como alternativa a carnes rojas

The objective of this research was to evaluate the physicochemical, microbiological and sensory properties of smoked chorizo based on chame meat and shrimp. The smoking time was 30 and 40 minutes, while the percentage ratio of chame and shrimp were 70/30, 60/40 and 50/50 respectively. A bifactor arrangement was used in DCA, obtaining six treatments with four repetitions, which gave 24 experimental units of 1kg of base paste. The parameters (pH, acidity, ash, humidity, fat and protein) were determined in the raw material, while in the chorizo the physicochemical (protein), microbiological (Mesophilic Aerobes, Staphylococcus aureus) and sensory (color, flavor) variables were evaluated, odor texture) which did not meet the assumptions of the ANOVA, therefore, the non-parametric Kruskal-Wallis test was used. Through the physicochemical characterization of the raw material, the quality of the treatments was guaranteed. Finally, it was established that T1 with smoking time of 30 minutes and 70% chame + 30% shrimp ratio was the best in terms of protein content. On the other hand, all treatments met the mínimum microbiological requirements for the evaluated parameters. In conclusion, in the sensory evaluation, the T4 with 40 minutes of smoking and a 70% chame + 30% shrimp ratio was the one that showed the highest acceptability in all evaluated attributes.

• المؤلف الرئيسي: Farías Calderón, José Ricardo (author)
• مؤلفون آخرون: Solórzano Farias, Marcos Elías (author)
• التنسيق: bachelorThesis
• اللغة: spa
• منشور في: 2024
• الموضوعات: Chorizo ahumado; Relación chame-camarón; Evaluación sensorial; Análisis fisicoquímico y microbiológico
• الوصول للمادة أونلاين: http://repositorio.espam.edu.ec/handle/42000/2533