Optimización de los niveles de aglutinantes comerciales en la elaboración de embutido a base de pescado Toyo (Mustelus Mento) y camarón (Penaeus Vannamei) Machala – El Oro 2012.

Abstract

This work was carried out in the pilot of the Academic Unit of Chemistry and Health at the Technical University of Machala plant, this thesis aims to optimize levels in preparing binders stuffed with fish and shrimp where the independent variable analyzed were the levels of commercial binders such as carboxymethyl cellulose, unflavored gelatin and potato starch the experimental design applied research evaluated the effect of three factors: factor A (commercial binders), factor B (binder concentration) and factor C (temperature) for this study a standard formulation or control treatment without any binder and twelve treatments performed commercial binders.