1. Repositorio Digital Universidad De Las Américas
  2. Facultad de Ingeniería y Ciencias Aplicadas
  3. Ingeniería Agroindustrial y de Alimentos
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dc.contributor.advisorProaño Bastidas, Janeth Fabiola-
dc.creatorLeón Ponce, Nicole Gianella-
dc.creatorMasaquiza Robalino, Ailin Vanessa-
dc.date.accessioned2018-05-11T19:53:49Z-
dc.date.available2018-05-11T19:53:49Z-
dc.date.issued2017-
dc.identifier.citationLeón Ponce, N. G.; Masaquiza Robalino, A. V. (2017). Efecto antioxidante y antimicrobiano de tres especies vegetales para la preservación de productos cárnicos con alto contenido graso (Tesis de pregrado). Universidad de las Américas, Quito.es_ES
dc.identifier.otherUDLA-EC-TIAG-2017-43-
dc.identifier.urihttp://dspace.udla.edu.ec/handle/33000/9000-
dc.descriptionGiven the advance of technology and the controversies created around the use of food additives, the food industry has been forced to create new products with more natural contents, without preservatives, dyes, and other synthetic additives. The following study suggests the use of natural antioxidants; Known as essential oils; Of the leaves of three vegetable species (avocado, guava and oregano) as preservatives applied in the experimental unit of the study (chicken sausages), in which microbiological analysis was performed for: Mesophilic aerobes, Staphylococcus aureus, Clostridium botulinum, Salmonella and Escherichia Coli, the treatments that showed the greatest effectiveness in the control of total counting units and stability in physical chemical properties were treatments T3 (avocado essential oil with 120 ul), T4 (guava essential oil with 120 ul), And T5 (essential oil of oregano with 180 ul), there was no proliferation of the bacteria Clostridium botulinum, Salmonella and Escherichia in the established study period of 30 days, for Gram-positive bacteria (Staphylococcus aureus) treatments in Most effective were T5 and T8 at concentrations of 180 ul of oregano oil and 120 ul of a combination of three S oils (oregano, guava and avocado). The antioxidant effect of the oils was determined by the decolorization method better known as DPPH (2, 2-diphenyl-1-picrylhydrazyl), by which the antiradical capacity of each was known, 91.9 for guava oil, 76 Avocado oil and 74 percent for oregano oil.en
dc.description.abstractDado el avance de la tecnología y las controversias creadas entorno al uso de aditivos alimentarios, la industria de alimentos se ha visto obligada a crear nuevos productos con contenidos más naturales, sin preservantes, colorantes, y otros aditivos sintéticos...es_ES
dc.format.extent132 p.es_ES
dc.language.isospaes_ES
dc.publisherQuito: Universidad de las Américas, 2017es_ES
dc.rightsopenAccesses_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 Ecuador*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/ec/*
dc.subjectAGENTESes_ES
dc.subjectANTIOXIDANTESes_ES
dc.subjectANTIMICROBIANOSes_ES
dc.subjectPRESERVACIÓN DE ALIMENTOSes_ES
dc.subjectPRODUCCIÓN DE CARNEes_ES
dc.titleEfecto antioxidante y antimicrobiano de tres especies vegetales para la preservación de productos cárnicos con alto contenido grasoes_ES
dc.typebachelorThesises_ES
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