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.advisorRacines Oliva, Mauricio Andrés-
dc.creatorRosero Balarezo, Ricardo Fernando-
dc.date.accessioned2015-09-09T02:20:38Z-
dc.date.available2015-09-09T02:20:38Z-
dc.date.issued2015-
dc.identifier.citationRosero Balarezo, R. F. (2015). Desarrollo y formulación de productos cárnicos utilizando aditivos a base de plantas endémicas del Ecuador (Tesis de pregrado). Universidad de las Américas, Quito.es_ES
dc.identifier.otherUDLA-EC-TIAG-2015-02-
dc.identifier.urihttp://dspace.udla.edu.ec/handle/33000/2518-
dc.descriptionIn the meat industry, sausage production stands out in terms of volume sold. The consumption of meat products in Ecuador is approximately $120 million. The average annual consumption is 3 kilos per person. The project aims to provide new, innovative products through the development of mortadella, sausage and chorizo using pork meat and chiyangua and paico as aditives Three chorizo formulations were made one with chiyangua, another one with paico and another with a mix of these two plants as ingredients (chiyangua and paico), on a percentage according to the final weight of the meat used in the product; likewise proceeded with the mortadella and the sausage. Then, offered to taste the product to perform a statistical study. A completely randomized experimental design was applied for analysis of the collected data. Sensory analyses were performed in order to obtain a formulation accepted by the potential market. These mixtures of ingredients, spices and plants contributed to the products with different organoleptic characteristics, with a greater public acceptance of the formulations containing only chiyangua as spice, this was suported by statistical analysis.en
dc.description.abstractEn la industria cárnica se destaca la elaboración de embutidos cuyo consumo en el Ecuador es de aproximadamente 120 millones de dólares con un consumo anual promedio de 3 kilos por persona...es_ES
dc.format.extent146 p.es_ES
dc.language.isospaes_ES
dc.publisherQuito: Universidad de las Américas, 2015es_ES
dc.rightsopenAccesses_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/ec/es_ES
dc.subjectPRODUCTOS CÁRNICOSes_ES
dc.subjectPLANTAS ENDÉMICASes_ES
dc.subjectINGREDIENTES NO CÁRNICOSes_ES
dc.subjectCONDIMENTOSes_ES
dc.titleDesarrollo y formulación de productos cárnicos utilizando aditivos a base de plantas endémicas del Ecuador.es_ES
dc.typebachelorThesises_ES
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