APROVECHAMIENTO DE LAS PATAS DE POLLO COMO FUENTE DE AMINOÁCIDOS PARA USO EN LA INDUSTRIA ALIMENTARIA
The purpose of this research is to take advantage of chicken feet as a source of amino acids for use in the food industry. The combination of the percentage of chicken feet and vegetable fat was studied, establishing a completely randomized design with four treatments and three replicates, T1 (82% c...
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| Format: | bachelorThesis |
| Sprache: | spa |
| Veröffentlicht: |
2023
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| Schlagworte: | |
| Online Zugang: | https://repositorio.uteq.edu.ec/handle/43000/8321 |
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Tag hinzufügen | Zusammenfassung: | The purpose of this research is to take advantage of chicken feet as a source of amino acids for use in the food industry. The combination of the percentage of chicken feet and vegetable fat was studied, establishing a completely randomized design with four treatments and three replicates, T1 (82% chicken feet + 6% vegetable fat), T2 (83% chicken feet + 5% vegetable fat), T3 (84% chicken feet + 4% vegetable fat), T4 (85 % chicken feet + 3% vegetable fat), in the physical-chemical analysis protein, moisture, ash, fat and fiber were evaluated, and for sensory analysis the variables were, flavor, aftertaste, texture, palatability, in the comparative analysis of the treatments, the T4 best treatment (85 % chicken feet + 3% vegetable fat) consistently demonstrated superior performance in all sensory and descriptive evaluations. Given its outstanding acceptance and sensory profile, an exhaustive analysis of its amino acid content was carried out, which obtained a percentage of 13.95% W/W in 100 g of sample of the 15 amino acids evaluated, which is identical that poultry limbs contain a significant value, which has the potential to generate more nutritious and sustainable food products in the food industry. |
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