Bibliographic citations
Huaman, M., Carhuamaca, R. (2023). Efectos de dos tipos de cocción sobre las propiedades fisicoquímicas y perfil de ácidos grasos del caldo de cuy (Cavia porcellus) [Universidad Privada de Huancayo Franklin Roosevelt]. http://repositorio.uroosevelt.edu.pe/handle/20.500.14140/1549
Huaman, M., Carhuamaca, R. Efectos de dos tipos de cocción sobre las propiedades fisicoquímicas y perfil de ácidos grasos del caldo de cuy (Cavia porcellus) []. PE: Universidad Privada de Huancayo Franklin Roosevelt; 2023. http://repositorio.uroosevelt.edu.pe/handle/20.500.14140/1549
@misc{renati/689932,
title = "Efectos de dos tipos de cocción sobre las propiedades fisicoquímicas y perfil de ácidos grasos del caldo de cuy (Cavia porcellus)",
author = "Carhuamaca Espinoza, Rosmery Blanca",
publisher = "Universidad Privada de Huancayo Franklin Roosevelt",
year = "2023"
}
The objective is to evaluate the effect of the type of cooking on the physicochemical characteristics and fatty acid profile of the broth obtained from guinea pig (cavia porcellus) meat. The method used was quantitative experimental explanatory research. The sample used was cavia porcellus 10 guinea pig carcasses, obtaining as a result in moisture, cooking in atmospheric pot 68.25% and in pressure cooking 66.28%; in protein, cooking in traditional pot 24.72% and in pressure cooking 21.70%; fat, cooking in traditional pot with 5.27% and pressure cooking is 5.26%; ash, cooking in traditional pot 0.97% and pressure cooking 1.11%. The fatty acids present are palmitic acid 26.87%, oleic acid 27.58%, linoleic acid 11.67% and 1.82% in alpha linolenic acid, in conclusion: the type of cooking affected the chemical components of the meat in the broth compared to raw guinea pig meat. Saturated, monounsaturated and polyunsaturated fatty acids showed a relative increase for both types of cooking in the guinea pig broth.
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