bachelorThesis
Análisis del efecto antioxidante de diferentes concentraciones del ají escabeche (Capsicum Baccatum l.) sobre chorizo ahumado
Fecha
2017Autor
Carrión Chimbo, Paola Michel
Institución
Resumen
The objective of this research is to determine the antioxidant effect of the Peruvian Yellow Chile Pepper on the fat of cooked-smoked chorizo. Four treatments were done, a control elaborated with sodium erythorbate, and three with different concentrations of ají escabeche, which were: 3%, 5% and 7%. The analysis of fat oxidation was carried out by the determination of the peroxides value and by the stability of the organoleptic properties in a period of 30 days. The shelf life of each treatment was established together with the microbiological analysis and determination of pH.
Also by chemical test the chemical composition of the chorizo was determined. Then the percentage of humidity, fat, starch, and protein were determined, and it could established the fulfillment of the product with the standard INEN 1338:2012. Also it could be possible to classify the chorizo as a meat product Type II. In addition, a nutritional report and semaphore of the product was elaborated. On the other hand, the acceptance and preference of the different treatments were determined by sensory evaluation of products using panels.
Through the results of the tests carried out, it was possible to determine that the optimal concentration of ají escabeche as a natural antioxidant was the treatment of chorizo cooked-smoked at 5%, as the treatment with better acceptance by consumers and to present stability to the oxidation of fats and organoleptic properties in the period of analysis