Elaboración de Jamón cocido a partir de Carne de Paiche Amazónico (arapaima gigas).

The objective of this work is to elaborate cooked ham from the meat of Amazonian paiche (Arapaima gigas) because it is a specie that contains great nutritional properties, proteins, carbohydrates, fiber, energy (calorie), among others. In addition with this research can be said to have a high nutritional content, with 7 natural species which two of them fulfill double function as antioxidants (thyme and bay leaf) was done as follows; washing and disinfection of equipment, reception of raw material, boning and filleting, weighing and chopping, grinding, first kneading (brine and chopped meat), resting (4°C for 12 hours), second kneading (minimum speed for 30 minutes), resting (4°C for 12 hours), third kneading (minimum speed for 30 minutes), molding, closing and pressing, cooking (80°C for 3 hours), cooling (H2O at 4 °C), cooling (4°C for 12 hours), demolding and slicing (30g square shape) heavy and sealed (250 g). It underwent an organoleptic evaluation evaluating color, odor, flavor, texture and acceptability, proving that the best assay was 3. Analysis of results obtained from the nutritional value which are: energy 22 kcal, calories from fat 1 kcal, cholesterol 10 mg, protein 5 g and absence of fat, carbohydrates, fiber and total sugars, in terms of physical and chemical characteristics is detailed below: ash 5.38%, fat 0.535%, moisture 72%, protein 13.8%, dietary fiber 0.13%, total carbohydrates 1.36%, energy 311 KJ/100g, cholesterol 32.5 mg/ 100g and absence of nutritional sugars. In addition, bromatological determinations were made: total protein 16.0%. In addition, mesophilic aerobes, Escherichia coli, Staphylococcus aureus and Salmonella were determined, which are within the limits allowed by NTE INEN 1338:2012, which indicates that the product does not generate any type of danger for the health of consumers. The value of 1 kg of ham has a retail price of $12,20 and in units of 240g a cost of $3,10.

• מחבר ראשי: Tisalema Cruz, Johanna Gabriela (author)
• מחברים אחרים: Castro Villamar, Jéssica Gabriela (author)
• פורמט: bachelorThesis
• שפה: spa
• יצא לאור: 2019
• נושאים: ELABORACIÓN; JAMÓN; CARNE DE PAICHE
• גישה מקוונת: http://repositorio.utc.edu.ec/handle/27000/6154