Browsing by Author "Chuqui Pumashunta, Mayra Alexandra"

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    Evaluación del efecto de la adición del suero lácteo deshidratado en un embutido tipo salchicha.
    (Ecuador: Latacunga: Universidad Técnica de Cotopaxi (UTC), 2024-08) Chuqui Pumashunta, Mayra Alexandra; Guaman Allauca, Gina Marisol; Zambrano Ochoa, Zoila Eliana
    The current research work had as aim the assessment of dehydrated whey adding effect in a sausage-type sausage as the addition of one more ingredient in its formulation focusing on its protein level, the research was performed in the Meat Industry Research Laboratory from Agroindustry Career. For the experimental design, it was applied a completely randomized block design AxB with two repetitions, where factor A is 3 levels of dehydrated whey to (10%, 15% and 20%) and factor B is 2 types of mixes to (white sausage, and Frank sausage), with a total 6 treatments to be assessed and a control. It was made a dehydrated whey physicalchemical characterization to determine the protein percentage, fat, ash, acidity and loss by heating. The best treatment was determined through a sensory assessment with 40 no trained tasters, where the parameters to be assessed were smell, color, flavor, texture and produced sausage acceptability, getting a result the best treatment t1(a1, b1), which is composed of 10% dehydrated whey and to a white sausage flavor. It was made to the best treatment, the physical-chemical, bromatological and microbiological analysises, which had the following results: acidity 0,23%, pH 6,28%, loss by heating 69,40%, protein 18,17%, fat 10,21%, ash 3,32%, organic matter 96,18%, it presented microorganisms absence in enterobacteriaceae, escherichia coli, staphylococcus aureus, clostridium perfringens, salmonella, results, what were compared with the INEN 1338:96 standard, which it was observed that the entire process performed during the dehydrated whey getting and the elaboration of sausage were handled under good hygiene conditions, ensuring the finished product quality and safety.