Propuesta de los diferentes procesos de elaboración de Chorizo de Cerdo ahumado extra sarta mediante la inclusión de extractos cítricos orgánicos y zumo de Remolacha beta vulgaris.

The present bibliographic research aims to propose the elaboration of the Extra Sarta smoked pork chorizo in which we cover theoretical information about the extraction of the lemon citrus extract that will be used as a natural antioxidant and beet juice (Beta vulgaris) as a natural coloring in the chorizo, since by using antioxidants and artificial colors they cause illnesses that are harmful to the health of the consumer, this research will allow us to continue with the practical process and carry out the respective proposed analyzes of the finished product. In this research, the methodology is described with a flow diagram proposed for the different processes such as: obtaining the citrus extract of lemon, beet juice and making the chorizo, each with its main control parameters. For the proposal of this work, it is proposed to use a design in factorial arrangement of AxB under a completely randomized block design with two replicates for factor A, it is proposed to use three levels in concentration percentages of the citric extract (0,25 %, 0,50% and 0,75%) and beet juice at (0,75 %, 0,50% and 0,25%), for factor B it is proposed to use two levels of smoking time at the same temperature (20.40 minutes at 80 ° C). It is proposed to carry out several analyzes that are detailed below: Sensory Analysis; This will be carried out in order to identify the best treatment where the following parameters will be evaluated: Color, Odor, Taste, Texture and Acceptability, Physicochemical Analysis; This process will be carried out with the best treatment obtained where the following parameters will be evaluated: pH, Humidity and Ash, Microbiological Analysis; in this process the following parameters will be evaluated: salmonella, staphylococcus aureus and Escherichia coli and finally the Nutritional Analysis; where the following parameters will be evaluated: Fats, Cholesterol, Sodium, Total Carbohydrates, Fiber, Sugars and Protein. These are the most important analyzes taken into account for the elaboration of the Extra Sarta smoked pork chorizo, which will allow us to control a good process avoiding alterations and anomalies in order to obtain a product in optimal conditions for consumption. The results of these analyzes must comply with the ECUADORIAN TECHNICAL STANDARD NTE INEN 1344: 96 MEAT AND MEAT PRODUCTS. CHORIZO. REQUIREMENTS. AND THE ECUADORIAN TECHNICAL STANDARD NTE INEN 1338: 2012 MEAT AND MEAT PRODUCTS. RAW MEAT PRODUCTS, CURED - RIPENED MEAT PRODUCTS AND PRE-COOKED MEAT PRODUCTS. REQUIREMENTS. A cost analysis was carried out where it is intended to obtain a presentation of 500g with two units of 250g in the package at a price of $ 5,12 therefore this product has an accessible price for those who wish to consume sausages based on different natural sources to those commonly found on the market.

• Autor principal: Maiza Chiluisa, Jimmy Santiago (author)
• Outros Autores: Martínez Izurieta, Katherine Lizbeth (author)
• Formato: bachelorThesis
• Idioma: spa
• Publicado em: 2020
• Assuntos: PROCESO; ELABORACIÓN; CHORIZO DE CERDO; AGROINDUSTRIAL
• Acesso em linha: http://repositorio.utc.edu.ec/handle/27000/6995