Bibliographic citations
Rozas, V., (2015). Efecto de la adición de albúmina de huevo en las propiedades tecnológicas de salchichas tipo Frankfurt durante su almacenamiento a 4°C [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/1824
Rozas, V., Efecto de la adición de albúmina de huevo en las propiedades tecnológicas de salchichas tipo Frankfurt durante su almacenamiento a 4°C [Tesis]. : Universidad Nacional Agraria La Molina; 2015. https://hdl.handle.net/20.500.12996/1824
@misc{renati/1116771,
title = "Efecto de la adición de albúmina de huevo en las propiedades tecnológicas de salchichas tipo Frankfurt durante su almacenamiento a 4°C",
author = "Rozas Altamirano, Viviana",
publisher = "Universidad Nacional Agraria La Molina",
year = "2015"
}
The following investigation was made with purpose of determinate the effect of the addition of dried egg albumin on technological properties of sausages type Frankfurt during their storage at 4°C. The research had three phases; the first one was to determinate the proximal composition of: pork meat, soy protein and egg albumin, the second phase was to the development of the three Frankfurt sausage treatments: 1 and 2 percent of egg albumin and 2 percent of soy protein. Finally, in the third phase, the storage and evaluation of the samples was performed with the three treatments; the days: 1, 6, 12, 18 y 24 it was evaluated: pH, water activity, color parameters, hardness, water lost, Plate Count of aerobic mesophilic bacteria, Salmonella and total coliforms. Concluding that the use of egg albumin protein has not significant effect on pH and water activity, but a positive effect in color, obtaining high values in: luminosity (L*) and tendency to red (a*); also low values on tendency to yellow (b*) compared to samples made with soy protein. In addition, the highest values of hardness were obtain in the samples elaborated with 2 percent of egg albumin; 1795.5 N, followed by the samples with 1 percent of egg albumin; 1407.0 N and finally the samples elaborated with soy protein; 1252.3 N. In respect of microbiological parameters, at the end of the study, the count of mesophilic aerobic viable bacteria were higher at the samples elaborated with soy protein, followed by the samples with 2 percent of egg albumin and the lower recount at the samples elaborated with 1 percent of egg albumin.
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