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Reátegui, A., Jimenez, G. (2016). Elaboración de porciones precocidas y empanizadas a base de “pota“, Dosidicus gigas“ [Tesis, Universidad Nacional del Callao]. https://hdl.handle.net/20.500.12952/1591
Reátegui, A., Jimenez, G. Elaboración de porciones precocidas y empanizadas a base de “pota“, Dosidicus gigas“ [Tesis]. PE: Universidad Nacional del Callao; 2016. https://hdl.handle.net/20.500.12952/1591
@misc{renati/1275173,
title = "Elaboración de porciones precocidas y empanizadas a base de “pota“, Dosidicus gigas“",
author = "Jimenez Salas, Gabriel Antonio",
publisher = "Universidad Nacional del Callao",
year = "2016"
}
Title: Elaboración de porciones precocidas y empanizadas a base de “pota“, Dosidicus gigas“
Authors(s): Reátegui Quispe, Andrés; Jimenez Salas, Gabriel Antonio
Advisor(s): Alvites Ruesta, Walter
Keywords: Biología; Calamar gigante; Dosidicus gigas
Issue Date: 2016
Institution: Universidad Nacional del Callao
Abstract: La presente tesis describe y precisa la elaboración de un producto
empanizado utilizando "pota" "calamar gigante" Dosidicus gigas
(D'Orbigny, 1835), especie de cefalépodo pelágico - oceánico de gran
tamaño dioico y carnivoro; que se distribuye en nuestro país
principalmente entre las localidades de Máncora y Chicama. Se elaboró el
producto porciones pre-cocidas y empanizadas a partir de "pota" dentro
del periodo julio noviembre del año 2015. Se adquirió en total 110 Kg.
de manto pelado de pota, procedente del Mercado mayorista pesquero de
ventanilla - FELMO, Lima - Callao, Perú. El trabajo consté de diez
pruebas experimentales, donde el mejor resultado se mostré en la sexta
prueba. Para esta, se recepciona 11 Kg de manto pelado de pota, se
evalué la frescura y biometria de la materia prima. El proceso inicié con la
recepción, cortado, |avado, cocción y mezclado de los trozos cocidos de
pota con los insumos. A continuación, se procedió al moldeado; cocción,
enfriamiento de las piezas, rebozado en batter y empanizado. Finalmente
se empacaron y almacenaron en cámara de congelación. Las pruebas
físicas, químicas y microbiológicas indicaron que las muestras
presentaron requisitos para ser consideradas aptas para el consumo
humano directo y de buena calidad. Las pruebas sensoriales, arrojaron
que la sexta producción fue la que tuvo mayor aceptabilidad en relación a
la calificación del aspecto general, color, olor, textura y sabor.
This thesis describes and precise the elaboration of a breaded product using "pota" or "giant squid" Dosidicus gigas (D ´orbigny 1835), a pelagicoceanic species of large cephalopods, carnivorous, dioecious and distributed in our country mainly between Mancora and Chicama. Precooked and breaded portions from "squid" were elaborated within the period July - November 2015. it's purchased a total of 110 kg of peeled squid mantle from wholesale fishing market of Ventanilla. Lima - Callao. Peru. The study consisted of ten experimental trials, where the best result was showed in the sixth test. For this test, it was received 11 kg of peeled squid mantle, freshness and biometrics were evaluated. The process began with the reception, cutting, washing, cooking and mixing of chunks of squid cooked with ingredients. Then, we proceed to molded; cooked, cooling, battered, breaded and stored in freezing room. The physical, chemical and microbiological tests indicated that the samples presented requirements to considering it fit for human consumption and good quality. Sensory tests showed that the sixth production had greater acceptability in relation to appearance, color, smell, texture and taste.
This thesis describes and precise the elaboration of a breaded product using "pota" or "giant squid" Dosidicus gigas (D ´orbigny 1835), a pelagicoceanic species of large cephalopods, carnivorous, dioecious and distributed in our country mainly between Mancora and Chicama. Precooked and breaded portions from "squid" were elaborated within the period July - November 2015. it's purchased a total of 110 kg of peeled squid mantle from wholesale fishing market of Ventanilla. Lima - Callao. Peru. The study consisted of ten experimental trials, where the best result was showed in the sixth test. For this test, it was received 11 kg of peeled squid mantle, freshness and biometrics were evaluated. The process began with the reception, cutting, washing, cooking and mixing of chunks of squid cooked with ingredients. Then, we proceed to molded; cooked, cooling, battered, breaded and stored in freezing room. The physical, chemical and microbiological tests indicated that the samples presented requirements to considering it fit for human consumption and good quality. Sensory tests showed that the sixth production had greater acceptability in relation to appearance, color, smell, texture and taste.
Link to repository: https://hdl.handle.net/20.500.12952/1591
Discipline: Ingeniería Pesquera
Grade or title grantor: Universidad Nacional del Callao. Facultad de Ingeniería Pesquera y de Alimentos
Grade or title: Ingeniero Pesquero
Register date: 19-Dec-2016
This item is licensed under a Creative Commons License