CIENCIAS AGROPECUARIAS.

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Browsing CIENCIAS AGROPECUARIAS. by Author "Acosta Prócel, Gabriela Jackeline"

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    Elaboración de lengua de res enlatada preparada con dos porcentajes de salmuera y tres tiempos de ahumado en la Universidad Estatal de Bolívar
    (Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2012) Acosta Prócel, Gabriela Jackeline; Perrazo Yaguar, Kleber Wilfrido; Iza, Patricia
    The tongue is a muscular organ that has the taste buds, which vary in number and arrangement for each target species. One of the main purposes of the curing of meat production is an attractive color and stable in the processed product. With the smoking technique accomplishes two goals: the conservation dehydration and the addition of certain substances that flow from such fragrant woods and give them a special flavor to the products as well preserved. The purpose of canning is to produce safe and nutritious foods that are stable by itself, and may be consumed several years after being produced. Reasons why our research is based to prepare him canned beef tongue prepared with 15% and 20% brine for times of 15, 30 and 45 minutes for which smoking was performed completely randomized factorial design with three AxB experimental repetitions whose answer was the sensory evaluation of 10 tasters, also underwent multiple range test of Tukey to compare means and determine the best treatment. Was also performed sterilization in the canning with 111 ° C, 116 ° C and 121 o C temperature and times of 5 and 10 minutes from the thermal process which conducted a factorial completely randomized AxB two reps whose response experiment was sensory evaluation of 10 tasters, also underwent multiple range test of Tukey to compare means and determine the best treatment. It was concluded that the best treatment in the first experimental design is the A1B3 which corresponds to 15% of brine and 45 minutes of smoking, the same as reported a protein content of 22.35% and a pH value of 4.5 that are within to the provisions of the Standard NTE INEN 1 336:03 for meat and meat products preserved meat, indicating that the canned with different sterilization times and temperatures percentages prepared with brine and smoked times the development of beef tongue does not affect the nutritional characteristics thereof. For treatment of sterilization for the second experimental design was A3B2 treatment (121 ° C sterilization and 10 minutes) which is set this formulation and 93 sterilization treatment as the most suitable for the production of canned beef tongue