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Alvarez, C., (2018). Elaboración de un producto tipo jamón a partir de Carajito (Diplectrum conceptione) [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/3876
Alvarez, C., Elaboración de un producto tipo jamón a partir de Carajito (Diplectrum conceptione) [Tesis]. : Universidad Nacional Agraria La Molina; 2018. https://hdl.handle.net/20.500.12996/3876
@misc{renati/247611,
title = "Elaboración de un producto tipo jamón a partir de Carajito (Diplectrum conceptione)",
author = "Alvarez Murgueytio, Claudia Vanessa",
publisher = "Universidad Nacional Agraria La Molina",
year = "2018"
}
Título: Elaboración de un producto tipo jamón a partir de Carajito (Diplectrum conceptione)
Autor(es): Alvarez Murgueytio, Claudia Vanessa
Asesor(es): Llerena Daza, Tito Eduardo
Palabras clave: Jamón; Productos de la carne; Filetes de pescado ahumado; Propiedades fisicoquímicas; Propiedades organolépticas; Estabilidad; Procesamiento; Perú; Carajito (pez); Diplectrum conceptione; Jamón de pescado
Campo OCDE: https://purl.org/pe-repo/ocde/ford#2.11.01
Fecha de publicación: 2018
Institución: Universidad Nacional Agraria La Molina
Resumen: Se investigó la obtención de un producto tipo jamón ahumado cocido a partir de filetes de carajito (Diplectrum conceptione) mediante el uso de Transglutaminasa (Activa GS), Fosfatos y Sal como aditivos. Se trabajó en base a un experimento factorial 3x2x2, en el cual se probó transglutaminasa a niveles del 0%, 1.5% y 3%, fosfatos al 0% y 0.2%, y sal al 0% y 2% con el fin de que los filetes forme una estructura similar a un jamón comercial. Se realizó una prueba de cohesividad en la cual se observó que la adición de transglutaminasa y sal son significantes para la cohesividad entre filetes de carajito. A su vez se realizó la evaluación de la capacidad de retención de agua (CRA), como complemento se realizó una prueba de color con el fin de observar la acción de los nitritos a un 0.01%. Se obtuvo como formulación final 3% de Activa GS, 0.2% de fosfatos, 2% de sal y nitritos al 0.01%. Se realizaron tres variantes para realizar un proceso de ahumado, en relación al tiempo y temperatura. Los resultados fueron evaluados en base a una prueba de cohesividad y pruebas de plegado, estos dieron un mejor resultado para el tratamiento del bloque de jamón en una inmersión en agua caliente a 90°C por 52 minutos seguido de un ahumado a 30°C por dos horas y media, ya que mantiene de mejor forma la cohesión formada entre los filetes. El producto fue presentando en láminas y empacadas al vacío. Se realizó un análisis microbiológico, sensorial y de caracterización química del producto final. El análisis microbiológico del producto final indicó que el producto es inocuo para el posible consumidor. Por último se realizó un análisis de estabilidad donde se observó que durante el periodo de un mes el producto se mantiene en estado óptimo para el consumo.
It was investigated the production of a smoked ham type cooked from carajito fillets (Diplectrum conceptione) using transglutaminase (Activa GS), phosphates and salt as additives. A 3x2x2 factorial experiment was carried out, in which transglutaminase was tested at 0%, 1.5% and 3%, 0% and 0.2% phosphates, and 0% and 2% salt in order to obtain fillets to form a structure similar to a commercial ham. A cohesivity test was performed in which it was observed that the addition of transglutaminase and salt are significant for the cohesiveness between carajito fillets. At the same time, the water retention capacity (CRA) was evaluated. In addition, a color test was carried out in order to observe the action of nitrites at 0.01%. The final formulation was 3% Activa GS, 0.2% phosphates, 2% salt and 0.01% nitrites. Three variants were made to obtain the smoking program. The results were evaluated in relation to cohesion and folding tests. These gave a better result for the treatment of the ham block a dip in hot water at 90 ° C for 52 minutes followed by a smokiness at 30 ° C for two and a half hours , since it maintains better the cohesion formed between the fillets. The product was presented in sheets and packed under vacuum. A microbiological, sensorial and chemical characterization of the final product was performed. Microbiological analysis of the final product indicated that the product is safe for the potential consumer. Finally, a stability analysis was performed where it was observed that during the period of one month the product is kept in an optimal state for consumption.
It was investigated the production of a smoked ham type cooked from carajito fillets (Diplectrum conceptione) using transglutaminase (Activa GS), phosphates and salt as additives. A 3x2x2 factorial experiment was carried out, in which transglutaminase was tested at 0%, 1.5% and 3%, 0% and 0.2% phosphates, and 0% and 2% salt in order to obtain fillets to form a structure similar to a commercial ham. A cohesivity test was performed in which it was observed that the addition of transglutaminase and salt are significant for the cohesiveness between carajito fillets. At the same time, the water retention capacity (CRA) was evaluated. In addition, a color test was carried out in order to observe the action of nitrites at 0.01%. The final formulation was 3% Activa GS, 0.2% phosphates, 2% salt and 0.01% nitrites. Three variants were made to obtain the smoking program. The results were evaluated in relation to cohesion and folding tests. These gave a better result for the treatment of the ham block a dip in hot water at 90 ° C for 52 minutes followed by a smokiness at 30 ° C for two and a half hours , since it maintains better the cohesion formed between the fillets. The product was presented in sheets and packed under vacuum. A microbiological, sensorial and chemical characterization of the final product was performed. Microbiological analysis of the final product indicated that the product is safe for the potential consumer. Finally, a stability analysis was performed where it was observed that during the period of one month the product is kept in an optimal state for consumption.
Enlace al repositorio: https://hdl.handle.net/20.500.12996/3876
Nota: Universidad Nacional Agraria La Molina. Facultad de Pesquería. Departamento Académico de Acuicultura e Industrias Pesqueras
Disciplina académico-profesional: Acuicultura e Industrias Pesqueras
Institución que otorga el grado o título: Universidad Nacional Agraria La Molina. Facultad de Pesquería
Grado o título: Ingeniero Pesquero
Fecha de registro: 2-abr-2019
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