Bibliographic citations
Medina, K., (2014). Evaluación de las propiedades tecnológicas de la carne de alpaca (Vicugna pacos) envasada al vacío durante el almacenamiento en congelación [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/2407
Medina, K., Evaluación de las propiedades tecnológicas de la carne de alpaca (Vicugna pacos) envasada al vacío durante el almacenamiento en congelación [Tesis]. : Universidad Nacional Agraria La Molina; 2014. https://hdl.handle.net/20.500.12996/2407
@misc{sunedu/3013382,
title = "Evaluación de las propiedades tecnológicas de la carne de alpaca (Vicugna pacos) envasada al vacío durante el almacenamiento en congelación",
author = "Medina Valdiviezo, Katherine Uberlinda",
publisher = "Universidad Nacional Agraria La Molina",
year = "2014"
}
The study sought to determine the effect of vacuum packaging on the technological properties of alpaca meat during frozen storage. Were collected loins (Longissimus thoracis and lumborum) from a local market, from male alpacas of Huacaya race and between 2 and 2.5 years old. L. thoracis and lumborum samples were acquired 48 hours after slaughter (day 0), cut (n=20), individually vacuum packed (99%) and stored at -20°C. Analyses were performed on months 0, 1, 2, 3, 4, 5, and 6, were measured: pH, water holding capacity (water losses by pressure and drip loss), lipid oxidation (TBARS), hardness (WBSF) and metmyoglobin content. The results were analyzed using the statistical package Statgraphics Centurion ® through a completely randomized design (CRD) applying a factorial analysis of variance (ANOVA) for established treatments because existed significant differences for a significance level of 95 per cent (p<0.05), proceeded to make a multiple comparison test by Duncan test. The test results indicated a significant effect (p<0.05) positive of vacuum packaging and frozen storage duration on properties: water holding capacity, pH, hardness (WBSF), lipid oxidation (TBARS), and metmyoglobin content. In addition, the evaluated properties showed lower variation in the vacuum packaging than without packaging vacuum during frozen storage. The water losses by pressure, drip loss, hardness (WBSF), lipid oxidation (TBARS) and pH of frozen and thawed meat tend to be lower than prior to freezing; while, the lipid oxidation (TBARS) and the metmyoglobin content increased during frozen storage.
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