dc.contributor | Guzmán Acán, Fabricio Armando | |
dc.contributor | Duchi Duchi, Nelson Antonio | |
dc.creator | Mayllazhungo Zhagñay, Polivio | |
dc.date.accessioned | 2014-01-13T14:45:34Z | |
dc.date.available | 2014-01-13T14:45:34Z | |
dc.date.created | 2014-01-13T14:45:34Z | |
dc.date.issued | 2013 | |
dc.identifier | Mayllazhungo Zhagñay, Polivio. (2013). Evaluación del Salame Elaborado con Lacto Suero. Escuela Superior Politécnica de Chimborazo. Riobamba. | |
dc.identifier | http://dspace.espoch.edu.ec/handle/123456789/3003 | |
dc.description.abstract | 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. | |
dc.language | spa | |
dc.publisher | Escuela Superior Politécnica de Chimborazo | |
dc.relation | UDCTFCP;27T0229 | |
dc.rights | https://creativecommons.org/licenses/by-nc-sa/3.0/ec/ | |
dc.rights | info:eu-repo/semantics/openAccess | |
dc.subject | ANÁLISIS MICROBIOLÓGICO | |
dc.subject | INDICADORES BROMATOLÓGICOS | |
dc.subject | CARNE FRESCA | |
dc.subject | CONSERVACIÓN DE LA CARNE | |
dc.subject | LACTOSUERO | |
dc.title | Evaluación del salame elaborado con lacto suero | |
dc.type | Tesis | |