Salchichas Camarpo

The purpose of this research is to prepare a meat product type shrimp (Litopenaeus vannamei) and chicken sausage (G. gallus domesticus) with rice flour (Oryza sativa), in order to, diversify the use of these raw materials and the utilization of rice flour, intended to a gluten-free product market. This research was carried out at Meat Industry Research Laboratory in the Agroindustrial Engineering Career, 6 treatments were formulated applying a completely randomized block design with factorial arrangement (3x2), with two replicates, for factor A, three levels: concentration of shrimp and chicken meat and for factor B, two levels: concentration of rice flour. A sensory analysis was carried out evaluating color characteristics, taste, smell, texture and acceptability that determined the level of liking or disliking of the tasters, with which it was determined that the best treatment was the 5, (factor A, with a 50% concentration of shrimp meat, 50% of chicken meat and for B factor, 5% concentration of rice flour). According to the results report, the meat product of 500 gr presented the following values; 63.28% moisture, 14.36% protein, 8.27% fat, 3.68% ash, 1.75% sugar, 10.41% total carbohydrate, 986, 84mg/100g sodium, 31, 72mg/100g cholesterol and 2.51% sodium chloride. The microbiological analysis of the best treatment indicates that the product is within the limits established by the norm NTE INEN 1338: meat and products meat, raw meat products, cured-matured meat products and pre-cooked meat products. Requirements: 2012 determined to be suitable for consumption. The useful lifetime was determined through stability sheet of 30 days generated by a certified laboratory. The cost of the best treatment was of $2.66 for a presentation of 500gr, concluding that this product has an affordable price for celiac people or seeking to diversify its consumption to products with protein source different from those traditionally marketed.

• 主要作者: Sánchez Medranda, Bryan Javier (author)
• 其他作者: Tuso Pila, Jessica Mariela (author)
• 格式: bachelorThesis
• 語言: spa
• 出版: 2018
• 主題: GLUTEN; CELIACOS; EMBUTIDOS
• 在線閱讀: http://repositorio.utc.edu.ec/handle/27000/5167