التفاصيل البيبلوغرافية
| العنوان: |
Estudio del efecto de la sustitución total de Cloruro de Sodio por Cloruro de potasio y Glutamato Monosódico en un embutido crudo |
| المؤلفون: |
Granizo Vásquez, María Daniela |
| المساهمون: |
Ramírez, Lucía (dir), Garrido, Javier |
| بيانات النشر: |
Quito, 2015. |
| سنة النشر: |
2015 |
| المجموعة: |
Universidad San Francisco de Quito: Repositorio Digital |
| مصطلحات موضوعية: |
Embutidos - Producción, Sustitutos alimenticios - Análisis, Sal, Embutidos - Comportamiento del consumidor, TECNOLOGÍA, INDUSTRIA |
| الوصف: |
Today, value-added meat products are those that provide a variety of nutritional benefits, including low in sodium content, has had an important impact in the market. The high level of sodium consumption has been widely accepted as a major health risk factor for cardiovascular disease, which can be avoided if sodium consumption is reduced. The object of this study is to determine the effect of the total substitution of salt (sodium chloride or NaCl) for a combination of potassium chloride (KCl) and monosodium glutamate (GMS) through physicochemical characteristics, level of calculated sodium, field acceptancy and purchase probability of a raw sausage. A complete randomized design (DCA) was developed with four treatments (control treatment (TC) with 100% NaCl, treatment 1 (T1) with 30% KCl – 70% GMS, treatment 2 (T2) with 40% KCl – 60% GMS and treatment 3 (T3) with 50% KCl – 50% GMS and three response variables: water activity (aw), pH and humidity. The data obtained was analyzed with the statistical test ANOVA and the means with the Tukey test at 5%. Although significant differences were obtained for the pH variable, all the treatments met the normative criteria for sausages. These treatments that contained the substitution (T1, T2, T3) were sensory tested through a field acceptancy using a 9-point hedonic scale. The results obtained through an ANOVA test showed significant differences between the treatments and their means, indicating a categorization o of “Neither like nor dislike” to “Dislike moderately”. At the same time, a 68.18% revealed through a buying intention test. Finally, treatment 3 is the recommended option due to a theoretical reduction of 81.5% of salt compared with the control treatment. ; Actualmente los productos cárnicos de valor agregado, entre aquellos que presentan beneficios nutricionales como contenido bajo de sodio, han tenido un crecimiento importante en el mercado. Esta ampliamente aceptado que el consumo de sal es demasiado alto en muchas poblaciones y que una modesta reducción en ... |
| نوع الوثيقة: |
bachelor thesis |
| وصف الملف: |
43 h. : il.; application/pdf |
| اللغة: |
Spanish; Castilian |
| العلاقة: |
Tesis (Ingeniera en Alimentos), Universidad San Francisco de Quito, Colegio de Ciencias e Ingeniería; Quito, Ecuador, 2015.; http://repositorio.usfq.edu.ec/handle/23000/4156Test |
| الإتاحة: |
http://repositorio.usfq.edu.ec/handle/23000/4156Test |
| حقوق: |
openAccess ; http://creativecommons.org/licenses/by-nc-sa/3.0/ecTest/ |
| رقم الانضمام: |
edsbas.B4CA5659 |
| قاعدة البيانات: |
BASE |
