Estudio de aplicación de un recubrimiento comestible a base de mucílago de cacao criollo (Theobroma cacao L), y aceite esencial de tomillo (Thymus vulgaris L.), para prolongar el tiempo de conservación de la carne de pollo.

The present research project it had objetive it studi of an edible coating based on cacao criollo mucilage (Theobroma cacao L), and thyme essential oil (Thymus vulgaris L.), with purpose to extend the storage time of chicken meat, the application of edible coating in food industry is important to its effectiveness in the storange of meat foods, being a fundamental strategy in the control of gas transfer, microbial growth, preserving its caracteristics as, appearance, freshness, firmness, brightness, color and quality. According to Santana et al., 2021 indicates that the process of obtaining the edible coating of cacao mucilage is carried out as follows: reception, obtaining mucilage, pasteurization, mixture of cacao mucilage and thyme oil essential, homogenization, heating, add of glycerol, cooling. This coating it was applied in pieces of chicken, by the immersion method for three seconds, it was repose and later storage in refrigeration to 4°C, and at room temperature for period of twelve days. In the following days, physical-chemical analysis was carried out such as pH, temperature, weight and humidity, these analyzes were performed on days 1; 4; 8 and 12, To determine the best treatment that underwent microbiological plate count analysis (petrifilm) of total coliforms and salmonella spp, a sensory profile was also applied to ten people, to guarantee the quality and safety of the product.

• Autor Principal: Acurio Chimba, Josseline Gabriela (author)
• Outros autores: Balseca Pila, Stalin Rafael (author)
• Formato: bachelorThesis
• Idioma: spa
• Publicado: 2021
• Subjects: MUCÍLAGO; GLICEROL; PETRIFILM; AGROINDUSTRIAL
• Acceso en liña: http://repositorio.utc.edu.ec/handle/27000/10137