ESTUDIO DEL EFECTO DEL EXTRACTO DE APIO (Apium graveolens) COMO CONSERVANTE Y SUSTITUTO DE NITRITO Y NITRATO EN EL PROCESO DE CURADO DEL CORTE DE LOMO FINO DE CERDO

This present curricular integration project aimed to study the effect of celery extract as an alternative preservative and substitute for nitrite and nitrate in the curing process of fine cut pork loin. Celery extract has established itself as an attractive and effective option for preserving meat naturally. Its antimicrobial and antioxidant properties make it a valuable preservative that can extend the shelf life of meat, maintaining its quality and food safety, while meeting consumer demands for natural and healthy ingredients in their foods. The objectives were set based on knowing the effect of replacing nitrite and nitrate with celery extract and powder, the physicochemical, microbiological and sensory characteristics in the cut of fine pork loin, so it was proposed to determine the concentrations of the celery extract for microbiological control (fungi-yeast) in the cut of fine cured pork loin which were in powder and celery extract, for the concentration of celery powder two percentage values were used, which were 0,8 % and 1 %; and for the celery extract, percentage values of 2 %, 3,5 % and 4 % were used, giving an absence of microorganisms in the 5 treatments. Then the step was taken to analyze the physicochemical characteristics and verify the effectiveness of the inclusion of celery in the curing process in the cut, plus what they were, humidity, ash, protein, and residual nitrite, the latter being the most influential since it was was able to verify the efficiency of celery as a natural preservative. The organoleptic characteristics of the application of celery essence on the cuts were evaluated through a sensory test carried out on a group of 25 students from the seventh module of Agroindustrial engineering. Of the 5 treatments carried out on the fine loin cut, T2 provided the best results in microbiological and sensory tests.

• Главный автор: Vera Pontón, Tamara Aleandra (author)
• Формат: bachelorThesis
• Язык: spa
• Опубликовано: 2023
• Предметы: Extracto de apio, curado, conservante, nitritos residuales
• Online-ссылка: https://repositorio.uteq.edu.ec/handle/43000/8016