Uso del empaque al vacío aplicado a camarón litopenaeus vannamei fresco
This research was conducted in MARECUADOR Packing Company, this project proposes the use of one of the best ways to preserve food and consumer products provide the same features the newly developed away after some time of their packaging, thus achieving satisfying market demands and compete with exi...
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| 格式: | bachelorThesis |
| 語言: | spa |
| 出版: |
2012
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| 主題: | |
| 在線閱讀: | http://repositorio.utmachala.edu.ec/handle/48000/1863 |
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添加標簽 | 總結: | This research was conducted in MARECUADOR Packing Company, this project proposes the use of one of the best ways to preserve food and consumer products provide the same features the newly developed away after some time of their packaging, thus achieving satisfying market demands and compete with existing products, this large study investigated the theme: "Use of Vacuum Packing Applied to shrimp (Litopenaeus vannamei) Fresco". The treatments were: vacuum-packed fresh shrimp; treatments (T1, T2, T3) and Shrimp Fresh Vacuum Packed no; Witness T4, the same that were stored in coldchamber at -18 º C. There were three treatments with three replicates, and treatment with three replicates as a witness, giving a total of twelve samples, each experimental unit was 1kg., So we use 12 kg. fresh shrimp. For the statistical study used the "t" test to see whether there is significant difference between treatments. To determine product quality qualitative variables were evaluated: Sensory analysis (taste, odor, color, texture) and quantitative variables: Microbiological Analysis (E. coli and total coliforms), Analysis Bromatological (protein and fat), these studies were conducted in the INP (National Fisheries Institute). With Organoleptic and qualitative analysis determined that the TratamientoT2 (vacuum) was the one who had greater acceptability, and the best quality, while the control T4 (without vacuum) always had the lowest values. With respect to microbiological analysis found that all treatments were within the optimum ranges of E. coli and total coliforms allowed to export shrimp packing. The control treatment (without vacuum) the lowest values obtained in the analysis and organoleptic Bromatological and this treatment the lowest quality, while treatments with vacuum packed shrimp in all the analyzes presented optimal levels allowed by the standard INEN, FDA and the European Union, so the vacuum packaging becomes a safe method for exporting a quality product. |
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