EVALUACIÓN DE UN MÉTODO DE CONSERVACIÓN POR INMERSIÓN (SALES) EN UN CORTE DFD (OSCURA, FIRME Y SECA) DE GANADO VACUNO
In this study a descriptive and experimental research was carried out, where a preservation method is evaluated; dehydration, by means of an oven; where several processes occurred such as immersion in brine, then dehydration at various temperatures and times, to then obtain the results that were ref...
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| Format: | bachelorThesis |
| Język: | spa |
| Wydane: |
2023
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| Hasła przedmiotowe: | |
| Dostęp online: | https://repositorio.uteq.edu.ec/handle/43000/8027 |
| Etykiety: |
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Dodaj etykietę | Streszczenie: | In this study a descriptive and experimental research was carried out, where a preservation method is evaluated; dehydration, by means of an oven; where several processes occurred such as immersion in brine, then dehydration at various temperatures and times, to then obtain the results that were reflected in drying kinetics, analyzing the loss of moisture, exploring the dehydration speed represented by a representative curve. In the present investigation, the loss of moisture in the different samples was analyzed, visualizing how they evolved under different temperature conditions (110 ºC, 115 ºC and 120 ºC), times (1 h and 2 h) and concentrations of antioxidants in brine (1% and 1. 5%), using exponential equations to compare the different kinetics of representation of the results. In addition, the following variables were studied: protein (NTE INEN 781, 1985), fat (NTE INEN 778, 1985), ash (NTE INEN 786, 1985), moisture (NTE INEN 777, 1985), salmonella, Echerichia coli and total mesophilic aerobes (plate count technique) to the treatments to be studied. |
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