Elaboración de salchicha de pollo en reemplazo de la grasa de cerdo por crema de leche pasteurizada
The consumption of saturated fats is the main factor in the increase in cardiovascular diseases worldwide. This has adversely affected the health of thousands, mainly due to foods that are high in fats, such as pork used in processed products. A notable example is sausages, which are significant in...
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| Médium: | bachelorThesis |
| Jazyk: | spa |
| Vydáno: |
2025
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| Témata: | |
| On-line přístup: | http://dspace.unach.edu.ec/handle/51000/14877 |
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Přidat tag | Shrnutí: | The consumption of saturated fats is the main factor in the increase in cardiovascular diseases worldwide. This has adversely affected the health of thousands, mainly due to foods that are high in fats, such as pork used in processed products. A notable example is sausages, which are significant in households around the globe, being regularly consumed due to their low cost and easy accessibility. That is why the research aimed to make chicken sausages with a partial replacement of pork fat with pasteurized cream to verify the nutritional impact on the sausages' properties. The study employed a quantitative and experimental approach, focusing on humidity, ash content, protein, and fat levels. A microbiological analysis was also conducted after the product was stored. Furthermore, a sensory analysis was performed, where 30 untrained tasters evaluated their acceptance based on attributes like color, smell, flavor, texture, and appearance. Finally, a feasibility study was conducted to establish the benefit-cost ratio of producing this type of sausage. The methodology revealed that Treatments 2 and 3 achieved a better balance with higher humidity concentrations, protein, fats, and ash. The microbiological analysis indicated the presence of Aerobic Mesophiles and Staphylococcus aureus but within the regulatory limits for sausages. Moreover, Treatment 2 demonstrated an acceptability rate of 82.58%, with an average score of 3.29 out of 4 based on sensory parameters. A total of 206.14 units of sausages were produced at a production cost of $94.31, resulting in a benefit-cost ratio of 1.5. This indicates that for every dollar invested, there was a profit of $0.5, confirming the project's feasibility. |
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