Desarrollo de cuatro condimentos en base a sal para carnes, rojas, blancas, rosadas, pescados y mariscos

The research on the development of four salt-based seasonings for red, white, and pink meats, as well as fish and seafood, addressed a problem related to the need to offer healthy alternatives that enhance flavors without increasing sodium content. The justification lay in the growing demand for innovative and healthy products that respect local preferences. The general objective was to design specific seasonings that improve the organoleptic properties of each type of meat. The methodology combined quantitative and qualitative approaches, including surveys and interviews with consumers and gastronomy experts, complemented by experimental tests to validate the results. The results showed that the use of sea salts enriched with spices such as rosemary, thyme, and paprika significantly improved the sensory qualities of the meats, with high consumer acceptance. Among the most relevant findings, clear preference patterns were identified for seasonings that balance flavor and health, highlighting the popularity of natural and native options. Additionally, the developed seasonings proved effective in food preservation and in reducing sodium content compared to commercial alternatives. In conclusion, the most effective salts for enhancing the flavor of meats were coarse sea salts enriched with herbs and spices such as rosemary, thyme, garlic, and paprika, which, in addition to flavor, provided antioxidant properties.

• المؤلف الرئيسي: Cuasapud Guerrra, Vianey Vladimir (author)
• التنسيق: bachelorThesis
• منشور في: 2025
• الموضوعات: sal, sal marina, condimentos alimenticios, alimentación saludable, conservación de alimentos
• الوصول للمادة أونلاين: https://repositorio.puce.edu.ec/handle/123456789/45465