ESTUDIO DE LA APLICACIÓN DE Nisina y Lactobacillus plantarum, COMO BIOCONSERVANTES EN LA ELABORACIÓN DE EMBUTIDOS (TIPO SALCHICHA) A PARTIR DE DOS ESPECIES DE PESCADOS: TILAPIA (Oreochromis niloticus) Y PAICHE (Arapaima gigas)

This research project aims to study the effect of biopreservatives, Nisina and Lactobacillus plantarum, in sausage made from tilapia (Oreochromis niloticus) and paiche fish, with a percentage of 5% and 3% of broad bean flour (Vicia faba); where the microbiological analyzes were studied to determine the safety of the two varieties of fish sausage and also bromatological analyzes were carried out to see the properties of each of these sausages. A completely randomized block design (DBCA) with A*B*C factorial arrangement was applied, resulting in 12 treatments with three replicates, the study factors being (Factor A: Types of biopreservatives; Factor B: Types of fish and Factor C: Percentage of bean flour (Vicia faba)) with a total of 36 experimental units. To determine the effects between treatment levels, Tukey's significance test was applied (p<0.05), the physicochemical and microbiological results were tabulated in Excel and organized to be analyzed in the statistical software “STATGRAPHICS” and “STATISTICA. The physicochemical and microbiological analyzes demonstrate that the values obtained are within the parameters established by other INEN, CODEX, Venezuelan Standards and other research related to the production of fish sausages, demonstrating safety in the sausages, the best results were; Nisina with a pH closer to neutral and less humidity, Lactobacillus plantarum with more humidity and nutrients, while the types of fish were identified as paiche as a good protein source and the best result in percentage of bean flour was 5% as a source protein in the technological process of sausage production.

• Yazar: Guayan Patiño, Jonathan Alberto (author)
• Materyal Türü: bachelorThesis
• Dil: spa
• Baskı/Yayın Bilgisi: 2023
• Konular: Bioconservantes, salchicha, tilapia, paiche, haba.
• Online Erişim: https://repositorio.uteq.edu.ec/handle/43000/8008