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| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.contributor.advisor | Proaño Bastidas, Janeth Fabiola | - |
| dc.creator | Muquincho Minango, María Belén | - |
| dc.date.accessioned | 2017-09-25T15:57:52Z | - |
| dc.date.available | 2017-09-25T15:57:52Z | - |
| dc.date.issued | 2017 | - |
| dc.identifier.citation | Muquincho Minango, M. B. (2017). Aplicaciòn de los aceites esenciales de albahaca (ocimum basilicum), cilandro (coriandrum sativum), y guayaba (psidium guajava) como antioxidante en salchichas de pollo tipo frankfurt (Tesis de pregrado). Universidad de las Américas, Quito. | es_ES |
| dc.identifier.other | UDLA-EC-TIAG-2017-21 | - |
| dc.identifier.uri | http://dspace.udla.edu.ec/handle/33000/7505 | - |
| dc.description | Food has more synthetic preservatives that could cause future effects in health, because of residual accumulation of it in the consumer's body. For this reason, this study proposes the use of natural antioxidants as a preservative in food obtained basil, cilantro, and guava in a different solution of each one. This project researched 9 treatments which were used in chicken sausages to evaluate the microbiological growth and the changes in physical-chemical properties. After the analysis, the results show as optimal treatments T8 (800 ppm essential oil of basil + 800 ppm essential oil of cilantro + 800 ppm essential oil of guava) and T6 (1000 ppm essential oil of cilantro), which shelf-life study was analyzed during 30 days, the sausage’s moisture maintained in 70% and a final pH of 4,13. The antioxidant solutions allow the stability of the chicken sausages by reducing colony forming units and chemical physical control. The treatments were effective on total aerobes, Staphylococcus aureus, Salmonella and Escherichia coli, which were according of the ranges of food code INEN 1338. The effectiveness of the project was verified of the results obtained in the antioxidant analysis of each essential oils using the method DPPH (1,1- diphenyl-1-picrylhydrazyl). This method determined the antioxidant capacity of essential oils: basil 82%, cilantro 93% and guava 98%. | en |
| dc.description.abstract | En la actualidad los alimentos contienen mayor cantidad de conservantes sintéticos, que pueden causar efectos nocivos a futuro por una acumulación de cantidades residuales en el organismo del consumidor, por este motivo en este estudio se utilizó antioxidantes naturales en alimentos... | es_ES |
| dc.format.extent | 80 p. | es_ES |
| dc.language.iso | spa | es_ES |
| dc.publisher | Quito: Universidad de las Américas, 2017 | es_ES |
| dc.rights | openAccess | es_ES |
| dc.subject | ACEITES ESENCIALES | es_ES |
| dc.subject | CHARCUTERIA | es_ES |
| dc.subject | OCIMUM BASILICUM | es_ES |
| dc.subject | CORIANDRUM SATIVUM | es_ES |
| dc.subject | PSIDIUM GUAJAVA | es_ES |
| dc.subject | ALBAHACA | es_ES |
| dc.subject | CILANTRO | es_ES |
| dc.subject | GUAYABA | es_ES |
| dc.title | Aplicación de los aceites esenciales de albahaca (Ocimum Basilicum), cilandro (Coriandrum Sativum), y guayaba (Psidium Guajava) como antioxidante en salchichas de pollo tipo frankfurt | es_ES |
| dc.type | bachelorThesis | es_ES |
| Aparece en las colecciones: | Ingeniería Agroindustrial y de Alimentos | |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TIAG-2017-21.pdf | 1,99 MB | Adobe PDF |  Visualizar/Abrir |
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