Estudio de la adición de fécula de papa (Solanum Tuberosum L.) en la elaboración de chorizo escaldado de pollo Quevedo.

This research was conducted at the experimental farm “La Maria” State Technical University in Quevedo Meat plant, Faculty of Animal Science, the same that is located at Km 7 via a Quevedo – The Junction , province Rivers, whose geographical location is 01º 62’30’’ degrees south latitude and 79º 29’ 30” West longitude and a height of 124 meters. The average for the year of experimentation 2011 were: 24,60 ºC of average temperatura, relative humidity 78.83% average 743.50 hours light/year and 2229.50mm of rainfall over a period of 60 days. The research objetives were: 1. Evaluate the three levels of potato starch in the production of chicken scalded sausage to determine the nutritional characteristics, microbiological and organoleptic. 2. Raise the economic indicator benefit-cost in developing chicken scalded sausage potato starch to assess profitability. We used three levels of potato starch (6%, 8% and 10%) in place of the chicken sausage in developing blanching treatment versus control (0% potato starch) distributed under the experimental units completely randomized design four replications. Determining that as potato starch is added to the 10% level of moisture content is reduced from 65.90% to 63.31%, the protein decreases 20.23% to 17.85%, and the fat varies from 16.22% to 17.94%. this shows that potato starch has many properties that may be affected by the process. Regarding organoleptic characteristics, was a minimal difference between treatments receiving a rating of somewhat and normal. The best feature was recorded nourishing treatment 1 (6% potato starch). For microbiological analyzes established that all treatments resulted in the absence of coliforms, while the number of aerobic mesophilic not exceed the limits imposed by the INEN for sausage scalding , so is considered unfit for human consumption. This was due to good hygiene applied during the manufacturing process. For the profitability of treatments was used benefit- cost. 67 Production costs determined that a higher level of starch is reduced, resulting in a return of up to 23% with the inclusion of the 10% level, so it is recommended to use 10% of potato starch in the production of sausage scalding chicken

• المؤلف الرئيسي: Loor Rizo, Jessica Lizbeth (author)
• التنسيق: bachelorThesis
• اللغة: spa
• منشور في: 2012
• الموضوعات: Estudio adicion fécula papa; Elaboración de chorizo escaldado
• الوصول للمادة أونلاين: http://repositorio.uteq.edu.ec/handle/43000/329