ESTUDIO DEL EFECTO DE DOS BIOCONSERVANTES: ACEITE ESENCIAL DE CULANTRO SILVESTRE (Eryngium foetidum) Y LA BACTERIA ÁCIDO-LÁCTICA (Lactobacillus plantarum) MEDIANTE LA TÉCNICA DE ENCAPSULAMIENTO, EN LA CONSERVACIÓN DE PRODUCTOS CÁRNICOS AHUMADOS (CHULETA DE CERDO (Sus scrofa))
The main objective of this research is to study the effect of the application of two biopreservatives: the essential oil of wild coriander (Eryngium foetidum) and the lactic acid bacteria (Lactobacillus plantarum) in smoked pork chops. For which a factorial design AxBxC was applied where factor A: T...
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2023
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| Subjects: | |
| Online Access: | https://repositorio.uteq.edu.ec/handle/43000/8026 |
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Add Tag | Summary: | The main objective of this research is to study the effect of the application of two biopreservatives: the essential oil of wild coriander (Eryngium foetidum) and the lactic acid bacteria (Lactobacillus plantarum) in smoked pork chops. For which a factorial design AxBxC was applied where factor A: Types of biopreservatives (essential oil of wild coriander (Eryngium foetidum) and lactic acid bacteria (Lactobacillus plantarum)) factor B: Types of concentrations (1%, 2% and 3%) factor C: application methods (spray method and encapsulation method) by means of the statistical method ANOVA and the significance test of TUKEY (P<0.05) by means of the STHAGRAPHIS and STATISTICA programs, where the best treatments were chosen with a margin of error of 5%. |
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