Desarrollo de una salchicha con adición de zanahoria en sustitución de carne de pollo
ABSTRACT The present investigation was based in replacing partially the meat of chicken with purred of carrot to develop a sausage for children understood between 7 to 12 years. With the purpose of achieving the incorporation of the purred of carrot inside an emulsion the process was modified and...
| Autor Principal: | Monterroso Barrios, Juan Carlos |
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| Formato: | Tesis |
| Idioma: | Español |
| Publicado: |
2018
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| Materias: | |
| Acceso en línea: |
http://www.repositorio.usac.edu.gt/10952/ http://www.repositorio.usac.edu.gt/10952/1/22%20Tg%28919%29Ali%20%20J.C%20MONTERROSO.pdf |
| Sumario: |
ABSTRACT
The present investigation was based in replacing partially the meat of chicken with purred of carrot to develop a sausage for children understood between 7 to 12 years. With the purpose of achieving the incorporation of the purred of carrot inside an emulsion the process was modified and the moment was identified when it has to of the purred of carrot joining for the development of the sausage, in addition 4 formulations and a sausage were planned boss for which across a panel of degustation composed by 150 children of the ages above mentioned evaluated his acceptance.
The investigation was framed in evaluating four formulations where the meat of chicken was replaced partially where the evaluated samples were of individual form and changing the order of presentation of a group of children to other one, to avoid bias in the obtained results. There were used a series of technologies and instruments of compilation of information as tables on a large scale for childrens.
Inside the aspects to evaluate there was modified the process of production of the sausage and to find the suitable moment to mix the purred of carrot with other ingredients of the developed sausage, and for which elaborated a flow grass of production. Ultimately one determined that it is feasible to develop a sausage replacing partially the meat of chicken with pureed of carrot up to in 45 % in relation the sausage boss since it places in the acceptable characteristics of a sausage of chicken with a capacity of water retention between 18-21.
To check the difference in acceptance an Analysis of Variance was in use for two groups of equal size, applying as statistical tool the test of t of Student. The results of the sensory evaluation indicate that statistical difference between the groups exists, with a major average of acceptance of the sausage boss of 6.36 and of 5.57 of the developed formula, on a scale of 7 points, with acceptance of 90.91 % and 79.68 % respectively.
Hereby it was possible to conclude that it is feasible to develop a sausage where the meat of chicken is replaced partially with purred of carrot, since it was accepted by the population subject to the study and with the same power to increase the consumption of vegetables in the children who accept the sausage as a preferable food and who it is of his pleasure. |
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