Colágeno aviar como alternativa emulsificante en la elaboración de salchicha, paté y mortadela.

The objective of this research is to suggest the use of poultry waste such as chicken feet for the generation of good products and implement them in the agro-industrial sector, generating a benefit in the production of meat products (sausage, pate and mortadella), specifically in the improvement of the stabilization of meat emulsions, through the implementation of avian collagen as a new source of emulsifiers in meat matrices, for this purpose the validation of the different physicochemical properties of the raw material was carried out, as well as the collagen that is extracted from them, all this through bibliographic review, where it is found that chicken feet have 17.17g of protein per 100 grams of this residuality, where it is also found that at the time of collagen extraction, this index is much higher (78.52%) unlike other residualities such as that generated by fish (12.55%), in the same way it is shown that by implementing this type of emulsifying products in meat this tends to improve the appearance and consistency of the food matrix, showing that in sausages it generates a binding action of the water, fat and protein imbalances, improving in turn the acceptability of the products, and generating benefits to the consumer, thus fulfilling the main function evaluated in this bibliographic compilation.

• 主要作者: Carrasco Machado, Samuel Wladimir (author)
• 格式: bachelorThesis
• 出版: 2024
• 主題: Colágeno; Residualidad; Emulsificante; Ligante
• 在線閱讀: http://dspace.utb.edu.ec/handle/49000/17057