Citas bibligráficas
Añazco, M., (2015). Efecto del selenio orgánico sobre las propiedades tecnológicas y la estabilidad oxidativa de la carne de cerdo en congelación [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/1764
Añazco, M., Efecto del selenio orgánico sobre las propiedades tecnológicas y la estabilidad oxidativa de la carne de cerdo en congelación [Tesis]. : Universidad Nacional Agraria La Molina; 2015. https://hdl.handle.net/20.500.12996/1764
@misc{renati/248698,
title = "Efecto del selenio orgánico sobre las propiedades tecnológicas y la estabilidad oxidativa de la carne de cerdo en congelación",
author = "Añazco Dilas, Medalit Lisbet",
publisher = "Universidad Nacional Agraria La Molina",
year = "2015"
}
This research aimed to evaluate the effect of the addition of organic selenium in the diet of pigs on the technological properties and oxidative stability for four months in freezer (-20 °C ± 1). A diet with organic selenium (0.3 ppm) was given to a group of pigs, and the other group recived the diet without supplementation. After the 40 days of feeding, were extracted randomly 15 samples of pork loin (muscle: Longissimus dorsi) of each treatment. Then proceeded to measure the technological properties as: pH, thawing water loss, color and texture in terms of hardness; as well as lipid oxidation by the method of TBA and antioxidant capacity using the DPPH test for each month. Furthermore proximate analysis, selenium content and fatty acid profile was analyzed in both treatments. The results were analyzed using the statistical package Statgraphics Centurion®, with an arrangement factorial DCA applying an analysis of variance and significant differences exist (with a significance level of 95 percent), multiple comparison test was performed using Duncan's test (p<0.05). According to the effect of the treatment, significant differences (p˂0.05) were found for the proximal analysis, profile of fatty acids, pH, instrumental color (only in the values of b* and C*, starting in month 2 and months 3-4, respectively), hardness, thawing water loss (on the montsh 1 and 2), TBA and DPPH (between months: 0-3 and 0-4). Then it was determined that the samples of meat coming from pigs fed a diet supplemented with organic selenium had better meat quality because of best results in the technological properties obtained, also presented lower oxidation.
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