Bibliographic citations
Lavado, M., (2018). Efecto del marinado, congelación y descongelación sobre las propiedades tecnológicas de la carne de alpaca (Vicugna pacos) [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/3262
Lavado, M., Efecto del marinado, congelación y descongelación sobre las propiedades tecnológicas de la carne de alpaca (Vicugna pacos) [Tesis]. : Universidad Nacional Agraria La Molina; 2018. https://hdl.handle.net/20.500.12996/3262
@misc{sunedu/3217376,
title = "Efecto del marinado, congelación y descongelación sobre las propiedades tecnológicas de la carne de alpaca (Vicugna pacos)",
author = "Lavado Wong, Milagros Dóminic",
publisher = "Universidad Nacional Agraria La Molina",
year = "2018"
}
The present study was aimed at evaluating the effect of the freezing (by direct contact and by airflow) and the mode of marinade application (injection and immersion) with salt and phosphates in the technological properties of alpaca meat. The study took samples of Semimenbranosus muscle of male Alpacas of Huacaya breed between 18 and 24 months old, from the department of Cerro de Pasco. The meat samples were marinaded with a solution of 14 percent sodium chloride and 2,9 percent sodium tripolyphosphate, cut, frozen, packaged, stored in freezing at -20 °C and thawed at 0 °C after 2 months. Analyzes were performed after thawing the samples. For analyzes, the following measurements were made: pH, humidity, water retention capacity (CRA), lipid oxidation (TBARS), oxidation of proteins (Carbonyls), color and texture profile. The results were analyzed using the Statgraphics Centurion® XV.II statistical package, using a 3 x 2 Factorial Design with three replications, applying an analysis of variance (ANOVA) for established treatments and if there were significant differences (p < 0,05) a multiple comparison test was performed using the Tukey HSD test. The results of the evaluation showed the significant effect (p < 0,05) of the marinade type on the properties pH, CRA, humidity and a * value, immersion marination increased pH, CRA and humidity and decreased the value of a*. The freeze type had a significant effect (p < 0,05) on moisture, CRA, juiciness and values of L*, a* and b*, freezing by direct contact increased humidity, CRA and juiciness, and decreased values of L*, a* and b*. There was no significant effect (p < 0,05) between treatments on oxidation of proteins and lipids
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