Elaboración de mortadela especial con adición de diferentes porcentajes de queso semimaduro tipo cheddar, incorporado a la formulación
The present investigation there takes mature type as a principal aim the production of special mortadella with addition of different percentages of cheese semi cheddar, incorporated into the formulation, as a new alternative to improve the quality of the product. I motivate for which in this investi...
محفوظ في:
| المؤلف الرئيسي: | |
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| التنسيق: | bachelorThesis |
| اللغة: | spa |
| منشور في: |
2012
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://repositorio.uteq.edu.ec/handle/43000/3559 |
| الوسوم: |
إضافة وسم
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
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إضافة وسم | الملخص: | The present investigation there takes mature type as a principal aim the production of special mortadella with addition of different percentages of cheese semi cheddar, incorporated into the formulation, as a new alternative to improve the quality of the product. I motivate for which in this investigation it was in use: Meat of pork and inputs of excellent quality, in addition the cheese cheddar, this work I realize in Loja's city, specifically this product I elaborate in the Plant of production of the Top Technological Institute "Daniel ÁlvarezBurneo" located in to part it centres of the city. AxB established an arrangement factorial, with 3 treatments and 3 repetitions every treatment the statistical used test was that of Tukey to 5 % probability. The factors of study were: A (mass of special mortadella [M] : 80 %, 85%y 90 %) and B (Cheese cheddar [Q] : 10 %, 15%y 20 %). The analyzed variables were: Analysis organoléptico (color, smell, flavor and texture), analysis physicist - chemist (pH, protein, fat, dampness and ash), microbiological analyses and costs of production. During the process of production of special mortadella with addition of different percentages of cheese cheddar incorporated into the formulation, I realize respective receipt and selection of the raw material, followed of the heavy individual mixed of all the ingredients and additives that form a part of the formulation, immediately I realize the sausage in packing of dear plastic alifan, I realize respectively scalded, cooled, labelled and stored of the product up to his later distribution. Once obtained to mortadella you spice with addition of cheese cheddar there sent ace respective samples for the accomplishment of the analyses physicist - chemist (pH, protein, ash, dampness and fat) to Seidlaboratory of the city of Quito and in Loja's National University, the determination of the microbiological analyses to the laboratories of the National Institute of Hygiene Izquieta Perez of the City of Quito. The analyses organolépticos realized the Laboratory of bromatología of the Top Technological Institute "Daniel ÁlvarezBurneo" there effected the sampling of the method factorial completely at random even group of 9 persons. The results obtained in this investigation allowed to identify to the best treatment T7 (mass of special mortadella 90 % + cheese cheddar 10 %) as the best, for being the one that obtained the major acceptance for the panel of degustadores, in the evaluation organoléptica and as for the technical parameters of the Technical Ecuadoran Norm of the Ecuadoran Institute of normalization 1338 (2010) is inside the established ranges. The economic analysis I fulfil him to all the treatments. In the present investigation the following hypothesis was approved: The quantity of cheese cheddar incorporated into the formulation of special mortadella influences positively to the composition and production of the final product. |
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