APROVECHAMIENTO DE LA HARINA DE CÁSCARA DE CAMARÓN COMO AGREGADO DE FIBRA EN EL ENRIQUECIMIENTO Y FORMULACIÓN DE UNA SALCHICHA TIPO I

The shrimp industry produces large volumes of shrimp shells as waste, which are generally discarded without being properly used. This situation represents a problem that negatively impacts both the environment and the economy. In order to address this situation, this research focuses on using shrimp shell meal as a source of fiber to enrich a type I sausage, thus enhancing its properties and offering an alternative for the development of functional products. To carry out this research, an AxBxC experimental design and Tukey's test (p < 0.05) were used, where the factors studied are represented by factor A: Granulometric measurement (No granulometric measurement, Granulometry 0.5 mm and Granulometry 0.3 mm), factor B: Percentage of shrimp shell meal (2 % and 3 %) and factor C: Pasteurization temperature (75 °C and 75 °C), and factor C: Pasteurization temperature (75 °C and 0.3 mm). C: Pasteurization temperature (75 °C and 80 °C), using twelve treatments with three replicates, where the moisture content of 58.96 %, protein with 20.25 %, fat with 1.34 % and fiber with 19.86 % were determined, these values were given by T8 a1b1c1 (Granulometry 0.5 mm, 3 % shrimp shell flour and pasteurization temperature 80 °C). As for the sensory analysis, the panelists determined T6 a1b0c1 as the best treatment with 9.7% of acceptability, which complies with the microbiological analysis obtaining a count of Staphylococcus aureus 1.0X101 and absence of Enterobacteriaceae, Escherichia coli and Salmonella, these results are of importance since they indicate that they are within the admissible limits of the standard (INEN 1 338, 1996), being considered a type I sausage free of pathogenic agents suitable for human consumption.

• Autor principal: Jácome Zambrano, Kerli Mercedes (author)
• Formato: bachelorThesis
• Idioma: spa
• Publicado em: 2023
• Assuntos: Harina de cáscara de camarón, fibra, aprovechamiento, salchicha
• Acesso em linha: https://repositorio.uteq.edu.ec/handle/43000/7955