Evaluación de colágeno extraído de residuos del Atún (Thunnus), como una alternativa de emulsificante en la elaboración de salsas.

The proposed study focused on the research and development of a mayonnaise-type sauce with different dosages of collagen extracted from tuna (Thunnus) waste, such as skin and scales, as an emulsifying alternative. With a latent problem, it is estimated that the waste of tuna conditioning is between 50% and 70% of the initial weight of the fish is discarded during this preparation process. The methodology implemented was a completely randomized experimental design consisting of 4 treatments, T1 without collagen, T3 with 4%, T3 with 8% and T4 with 8%. T3 with 8% and T4 with 12%. The inclusion of collagen increased the yield, viscosity, texture and consistency of the mayonnaise with a yield of 296 g (T2), 334 g (T3) and 369 g (T4) compared to T1, without collagen, of 288 g; the emulsifying power even increases with the inclusion of collagen, with T3 as the most efficient sample with 55.77 %; T1, T3 and T4 comply with INEN standards 389 and 381 referring to pH and acidity, and T2 does not comply with these standards. T2 was the most acceptable, followed by T1 and T3, while T4 was the least acceptable, which shows that the addition of collagen in moderate amounts improves its acceptability, but in high amounts it decreases it. It is recommended to carry out studies with different fish residues since they are a potential source of collagen.

• Автор: García Pérez, Ximena Rossebel (author)
• Формат: bachelorThesis
• Опубліковано: 2024
• Предмети: Alternativa; Recurso; Residuo; Desperdicio
• Онлайн доступ: http://dspace.utb.edu.ec/handle/49000/17199