Bibliographic citations
Gonzales, B., (2018). Elaboración de chorizo de alpaca (Vicugna pacos) con adición de extracto etanólico de propóleo (Gr. propolis) [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/3295
Gonzales, B., Elaboración de chorizo de alpaca (Vicugna pacos) con adición de extracto etanólico de propóleo (Gr. propolis) [Tesis]. : Universidad Nacional Agraria La Molina; 2018. https://hdl.handle.net/20.500.12996/3295
@misc{sunedu/3276060,
title = "Elaboración de chorizo de alpaca (Vicugna pacos) con adición de extracto etanólico de propóleo (Gr. propolis)",
author = "Gonzales García, Billy Francisco",
publisher = "Universidad Nacional Agraria La Molina",
year = "2018"
}
The optimum formulation for the production of raw sausage with alpaca meat and the partial substitution of pork fat for cooked potatoes and kiwifruit flour were determined, applying the optimum-D type blends with the components of three (r2 = 0,95), cooking performance (r2 = 0,92) and costs (r2 = 0,95), cooking performance (r2 = 0,99). The simultaneous optimization was that the formulation optimized was 23,71 percent fat, 5,67 percent potato and 0,62 percent kiwifruit flour. Then the ethanolic propolis extract (EEP) was applied to the chorizo of optimal formulation and their biopreserving capacity compared to sodium nitrite was evaluated Three batches of sausages were prepared with the optimized formulation with the following treatments: with 8 mg / ml EEP, with 0,2 g of sodium nitrite / kg of funnel and 0,5 g of sodium / kg of funnel, and with ethanol 76,73°. The lotes were stored at 5 °C for 28 days, performing physicochemical and microbiological analyzes every seven days. There were significant differences (p < 0,05) in pH, water activity, instrumental color, nitrogenous volatile bases and thiobarbituric acid reactive substances, the best treatment being chorizo with EEP. As for the microbiological analyzes, significant differences (p < 0,05) were found in viable mesophilic aerobes, total coliforms and Clostridium perfringes. However, no presence of Escherichia coli, Staphylococcus aureus and Salmonella sp. At 7 days of storage, the three treatments were sensory analyzed, a preference-ordering test was applied where significant differences were found (p < 0,05) using the Friedman test, with treatment with 0,2 g / kg of nitrite of sodium the most preferred.
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