Elaboración de salchicha de pescado utilizando diferentes porcentajes de pasta de maní como sustituyente del tocino d cerdo

In the Plant of “Stuffed Foods the spring”, CAREMEC Cía. Ltda., located in the Pallatanga canton, Chimborazo Province, the different percentages of peanut pasta were evaluated applied for the substitution of the pig bacon (15%; 20% y 25%) in the sausage elaboration of having fished type Viennese, in front of a control treatment (0% pasta of Peanut), with three treatments and 9 repetitions distributed Totally at random under a Design (DCA), a size of the experimental unit of 5 Kg. , the characteristic microbiological was evaluated and chemical of the fish sausage, being determined that as the levels of use of peanut pasta are increased it diminishes the protein level in the meat that corresponds respectively to the percentages of 20% and 25%, the analysis microbiological they determined absence of fecal coliformes, the presence of Aerobic Total Mesofilos is inside allowed parameters. The present investigation impels the use of the fish meat and the use of peanut pasta like substitution of the animal fat for the vegetable, since it is a functional product, proposal that he/she responds to the necessities of the consumers thanks to its nutritious value and the benefit that he/she has for the health.

• Prif Awdur: Zambrano Ganchozo, Francisco Javier (author)
• Fformat: bachelorThesis
• Iaith: spa
• Cyhoeddwyd: 2012
• Pynciau: Salchicha; Pescado; Mani
• Mynediad Ar-lein: http://repositorio.uteq.edu.ec/handle/43000/3557