Evaluación de la vida útil de la carne de res (Bus taurus) músculo psoas menor filete lomito almacenado a (4-6) °C, con un recubrimiento comestible a base de almidón de malanga (Colocasia esculenta).
ABSTRACT The conservation of meat has been a concern that has stimulated creativity and knowledge. Nowadays, the main challenge is to preserve fresh meat (one that has not been subjected to any process that irreversibly modifies its sensory, microbiological and physico-chemical characteristics,...
| Autor Principal: | Mazariegos Calderón, Luis Angel |
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| Formato: | Tesis |
| Idioma: | Español |
| Publicado: |
2019
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| Materias: | |
| Acceso en línea: |
http://www.repositorio.usac.edu.gt/12288/ http://www.repositorio.usac.edu.gt/12288/1/TRABAJO%20DE%20GRADUACI%C3%93N.pdf |
| Sumario: |
ABSTRACT
The conservation of meat has been a concern that has stimulated creativity and knowledge.
Nowadays, the main challenge is to preserve fresh meat (one that has not been subjected to
any process that irreversibly modifies its sensory, microbiological and physico-chemical
characteristics, except for refrigeration and packaging), as long as possible.
For the distribution chain of fresh meat consumption, an alternative to make your business
more profitable and efficient is the increase in shelf life. One of the alternatives that has
been gaining ground is the use of edible coatings, for which the present investigation was
based on evaluating the shelf life, for a period of 18 days, of fresh meat with the use of a
coating based on taro starch (Colocasia esculenta), also having a standard sample without
edible coating. To carry out this research, 100 pieces of meat of 30 grams each were used,
50 pieces with coating and 50 uncoated pieces, which were stored at refrigeration
temperature (4-6) ° C. To these samples, a sensory evaluation was made through a pilot
panel and physicochemical analysis: pH, acidity and water retention capacity, on days 0, 12
and 18; also microbiological analyzes: E.coli, Salmonella sp and Pseudomonas sp, on days
0 and 18, according to the limits established by the Central American Technical Regulation
-RTCA- for fresh meat.
The statistical analysis used was of variance for a group of equal size to find or not
statistical difference between the sensory characteristics (smell, color, taste and texture)
between both samples, with coating and without coating; the statistical analysis was
performed on day 0, 12 and 18. In this statistical analysis statistical difference was found
between both samples in the color sensory characteristic, although in the characteristic
odor, taste and texture no significant statistical difference was found.
In the microbiological results, both samples showed presence on day 0 and development
until day 18 of E.coli; there was no presence of Salmonella sp and Pseudomonas sp, neither
on the initial day 0 nor on the final day 18. In the evaluated data of the physicochemical
analysis, very marked variations were observed in the pH, water retention capacity and
acidity; these variations directly affected the life of the meat. |
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