Desarrollo de tres chimichurris a base de aceite de aguacate y chillangua

The research on the development of three chimichurris based on avocado oil and chillangua addresses the need to offer innovative and healthy condiments in gastronomy. Traditional chimichurris, although valued for their flavor, do not usually include ingredients with additional functional benefits. The justification for this work is based on the growing demand for healthier and more functional foods, aligned with consumer trends that prioritize nutrition and sustainability. The main objective was to formulate and evaluate three varieties of chimichurri that enhance the flavor of meat products and improve their preservation.The methodology included the experimental development of the formulations and sensory tests with gastronomy experts to determine product acceptance. Characteristics such as flavor, texture, aroma, and the stability of chimichurri in meat products were analyzed to assess its impact on the gastronomic experience and its functionality in food preservation. The results indicated that the combination of avocado oil and chillangua resulted in a chimichurri with a balanced sensory profile, standing out for its fresh aroma and smooth texture. Furthermore, it was evident that these ingredients contribute to the product’s stability, prolonging its shelf life and reducing microbiological deterioration in treated meat products.In conclusion, the developed chimichurris offer an innovative and functional alternative that enhances both the flavor and preservation of food.

• Autor principal: Carlosama Sandoval, Adrián Alejandro (author)
• Formato: bachelorThesis
• Publicado em: 2025
• Assuntos: chimichurri, propiedades organolépticas, alimentación saludable, conservación de alimentos, gastronomía ecuatoriana
• Acesso em linha: https://repositorio.puce.edu.ec/handle/123456789/45444