Bibliographic citations
Bejarano, A., (2024). Evaluación del proceso de deshidratación bajo sombra y en bandejas de las carnes de res y alpaca para la obtención de carne seca (charqui) [Universidad de Lima]. https://hdl.handle.net/20.500.12724/21089
Bejarano, A., Evaluación del proceso de deshidratación bajo sombra y en bandejas de las carnes de res y alpaca para la obtención de carne seca (charqui) []. PE: Universidad de Lima; 2024. https://hdl.handle.net/20.500.12724/21089
@misc{renati/1435657,
title = "Evaluación del proceso de deshidratación bajo sombra y en bandejas de las carnes de res y alpaca para la obtención de carne seca (charqui)",
author = "Bejarano Uculmana, Angela Briggyth",
publisher = "Universidad de Lima",
year = "2024"
}
Dehydration techniques are used to preserve food and are maintained to this day due to the demand for dehydrated foods in the market, such is the case of biltong, which is a nutritious product high in iron and zinc that strengthens the immune system. In the present research work, the organoleptic properties of jerky-type dried meat obtained from beef and alpaca meat were determined after applying drying techniques under shade and in trays to the meat by adding sodium chloride. sodium (solid) and brine (saline solution). The meats were processed in the department of Arequipa and in the Functional Foods and Unit Operations Laboratory of the Industrial Engineering Department of the University of Lima. In the department of Arequipa, the shade drying technique was applied using the dry (NaCl) and wet (brine) salting technique. While in the department of Lima the drying technique was applied in trays using the dry (NaCl) and wet (brine) salting technique. To determine the nutritional composition, a proximal examination was carried out on the fresh and processed meats (charqui), obtaining that the alpaca meat dehydrated by the drying technique in trays and using dry salting (NaCl), has a higher percentage of proteins ( 50.58 ± 0.49 %), a lower percentage of saturated fat of 1.5 ± 0.28 % and the lowest percentage of ash (29.23 ± 0.01 %) with respect to beef due to drying technique in trays and under shade. To evaluate the organoleptic properties of the product, surveys were applied to 30 panelists whose age range was 18 – 65 years; where people tasted the jerky-type meats, evaluating the organoleptic characteristics (color, flavor, smell, hardness and chewiness). The results obtained showed that the beef dehydrated by the shade-drying technique using wet salting (brine) presented a score of 6.38 (I like it Slightly) for its characteristics of straw-white color, neither sweet nor salty flavor, indifferent odor, firm texture to the touch and easy to disintegrate.
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