bachelorThesis
Comparación de tres tipos de procesos de ahumado en la elaboración de chuleta de cerdo
Fecha
2023-01-12Autor
Astudillo León, Christian David
Institución
Resumen
The objective of this work is to analyze three smoking processes for pork chop:
natural, injection and immersion, in order to find the method with the best results in
terms of yield, organoleptic characteristics and product acceptance. A dosage was
carried out under parameters established by the Ecuadorian technical standard
Inen 1347 "Meat and meat products. Smoked meat".
In addition, the main parameters required by Inen 1347 were determined, such as
the amount of fat, loss by heating and protein, to guarantee the safety of the
product. The microbiological analysis showed active bacteria, coliforms, yeasts and
molds. The stratified sensory analysis was carried out by preparing the surveys by
calculating the number of consumers.
At the end of the stratified sensory analysis (surveys based on the calculation of the
number of consumers) it was determined that injection smoking has better
organoleptic characteristics than immersion smoking and natural smoking. In
addition, the product yield was calculated, with injection smoking being superior
with 83.6% compared to immersion smoking with 81.96% and natural smoking with
76.56%.
Finally, nutritional labeling was prepared in compliance with the requirements
established by NTE INEN 1334 - 1 "Labeling of food products for human
consumption. Part 1. Requirements" and "Requirements" and 1334 - 2 "Labeling of
food products for human consumption. Part 2. Nutritional labeling. Part 2. Nutrition
labeling. Nutrition labelling. Requirements"; the stability analysis of the chop
indicates that the product lasts 28 days without altering any of its characteristics.