Agroindustrias

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Browsing Agroindustrias by Subject "ADITIVOS QUÍMICOS"

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    Determinación del tiempo de vida útil de pernil de cerdo elaborado a base de un condimento natural para la sustitución de aditivos químicos
    (Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2011) Romero Barona, Luis Renato; Sailema Moreta, Segundo Gustavo; Iza, Patricia
    Rosemary essential oil has great culinary properties as it is a great seasoning that brings out the flavor of foods, when used with caution because its flavor is quite strong so it is recommended for use up to 0.3 grams per kilo also inhibits the growth of Gram negative and Gram positive as it has phenolic compounds such as carnosic acid, carnosol and carnosic acid methoxy, naturally they have a high antioxidant and antimicrobial. Which is why our research is based on the use of rosemary essential oil in the preparation of pork leg, through the addition of 200, 300 and 400 ppm of the aircraft and with the combination of three curing times 20, 25 and 30 hours, for which we used a completely randomized factorial design A x B with two replications, whose experimental response was the sensory evaluation of 10 trained tasters semi also performed multiple range test of Tukey to compare the means and thus determine which treatment is best. With this methodology, concluded that the best treatment was the addition of 300 ppm rosemary essential oil and 20 hours of curing (A2B1), after obtaining the best treatment we proceeded to store it in the climatic chamber at a combination temperature (18 ° C and 25 ° C) and percentages of moisture (70% H and 80% H), to establish their average life under these conditions, which also used the microbiological count of E. coli and salmonella, that once made both showed no microorganisms, rather there presence of mold from the first 48 hours of storage because the conditions of high humidity favor their development, increasing the number of colonies to a level of 4 CFU / g at dilutions from 10 -1 to 96 hours (4 days), values that continue to meet the standard established 1339:96 INEN a maximum of 1.0 x 103 CFU / g in the product, but there was altered organoleptic characteristics which would cause rejection by consumers and can say that the pork leg under these storage conditions has a half life of 4 days under normal refrigeration (4 ° C and 70 % H) an average life of the finished product for 15 days. Analysis was also performed on the finished product bromatological (best treatment), which showed the following results: 18.51% moisture content, ash 2.05%, 18.14% protein, and fat 5.31%, the matching them with an Ecuadorian Technical Standard INEN 339:96 for meat and meat products, indicating that the inclusion of different levels of rosemary 80 essential oil in the preparation of pork leg does not affect the nutritional characteristics of the same, but it keeps avoiding the oxidation of fats, preventing rancidity of the product which is fit for human consumption