Elaboración de salchicha tipo Frankfurt, utilizando pasta de aguacate (Persea americana mil) en sustitución parcial de la grasa animal

The objective of the research was to elaborate a Frankfurt-type sausage by means of a technical analysis of the composition of this type of sausage for the partial substitution of animal fat (pork fat) for vegetable fat (avocado paste), for which an analytical type of research was carried out, starting from a hypothesis, where it determined whether a formulation of avocado paste in the sausages would show a greater presence of vegetable oils, independently of the production process and the type of sausage, An experimental study was also applied that managed qualitative and quantitative variables where 4 formulations established with the substitution of avocado paste at 3%, 6%, 9% and 12% in the production of Frankfurt type sausage, these allowed characterizing the avocado paste, obtaining as results 72.63% of moisture, 0.825% of ash and finally 17.425% of total fat: 1 has a greater presence 58.95% in 100g of sample, determined that this fatty acid allows to decrease the concentration of cholesterol linked to cardiovascular diseases caused by saturated fats. Finally, the averages of the proximal analysis of the Frankfurt type sausages were moisture (64%), ash (2.57%) and total fat (11.89%) establishing that based on the sensory analysis applied to inexperienced panelists the Frankfurt type sausage with an addition of 9% avocado paste was the one that met the acceptance parameters mostly satisfactory in parameters of color, flavor, odor and texture.

• Hlavní autor: Vallejo Rivera, Cristopher Paúl (author)
• Médium: bachelorThesis
• Jazyk: spa
• Vydáno: 2022
• Témata: SALCHICHA TIPO FRANKFURT; GRASAS SATURADAS
• On-line přístup: http://dspace.unach.edu.ec/handle/51000/9858