Tesis
Evaluación del salame elaborado con lacto suero
Fecha
2013Registro en:
Mayllazhungo Zhagñay, Polivio. (2013). Evaluación del Salame Elaborado con Lacto Suero. Escuela Superior Politécnica de Chimborazo. Riobamba.
Autor
Mayllazhungo Zhagñay, Polivio
Resumen
In the meat Plant of the Animal Science Faculty of ESPOCH, Three levels (3, 6,
and 9%) of lacto serum were evaluated in the preparation of salami versus control
treatment with four units Experimental in two consecutive essays, in which a
Complete Randomly Design was applied. The reports of the microbiological
analysis register the presence of mesofile aerobes and enterobacteria and
absence of Escherichia coli; the use of lacto serum at 9, 00% allowed to register
17, 49 and 3, 43% of protein and ash respectively, as well as a higher percentage
of moisture (36, 29%) and so a lower percentage of dry matter. Concerning to the
organoleptic feactures, these products submitted to the different levels of lacto
serum did not register statistical differences among the treatments, so a total score
between 14,28 and 15,30/20 points was obtained, equivalent to a grade of good or
aceptable for the tasters and finally it was determined a profit of 47 cents for each
dollar spend. This way it is posible to conclude that the use of 9% of lacto serum
allowed to register the best bromatological indicators, mainly of protein and ash,
although it did not influence in the microbiological and organoleptic features.