Producción de pastas desodorizadas de pescado a partir de especies de bajo valor comercial
The present research was carried out at the laboratory of Technology and Aquatic Organisms Processing of the Agropecuary Sciences Faculty of the Machala University, El Oro province, which objectives were. 1. To take advantage of the muscle of the flathead species (Mugil cephalus) and Aguapuro (Polyd...
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| Format: | bachelorThesis |
| Sprache: | spa |
| Veröffentlicht: |
2006
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| Schlagworte: | |
| Online Zugang: | http://repositorio.utmachala.edu.ec/handle/48000/1687 |
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Tag hinzufügen | Zusammenfassung: | The present research was carried out at the laboratory of Technology and Aquatic Organisms Processing of the Agropecuary Sciences Faculty of the Machala University, El Oro province, which objectives were. 1. To take advantage of the muscle of the flathead species (Mugil cephalus) and Aguapuro (Polydactylus approximans) fish, in the elaboration of deodorized paste of fish; 2. To analyze organoleptically the fish paste elaborated starting from flathead species of low commercial value (Mugil cephalus) and Aguapuro (Polydactylus approximans) and; 3. To qualify the selected samples based on a bromatologic analysis. In the investigation were used two species for the production of the paste (flathead and Aguapuro) which were subjected to the appropriate methodology with the respective addition of the preserving (sorbitol), obtaining after several tests a good sample to be analyzed and carried out the respective analyses: qualification of the parameters to be studied, bromatological and microbiological of the two samples. Also the sample underwent to a system of direct survey to the final consumer the same one that was taken as annex to complete the work. |
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