Extracción y uso de almidón de papa china (Colocasia Esculenta) en la elaboración de productos cárnicos emulsionados

Abstract

The objective of this project is the extraction of taro (Colacasia Esculenta)starch to apply it as a moisture retainer in an emulsified meat product, such as the Vienna sausage. The process was carried out by wet process, where the extraction of starch was carried out by washing the pulp. Subsequently, the solution was dried at 45 ° C for 24 hours, the gelation temperature range of the starch obtained was 58-62 ° C, as well as the water retention capacity was 1.89 g gel / g sample. Based on the extraction process that was applied, the starch would have a purity of 99% and with the microbiological analysis that was carried out it was concluded that it is apt for use in food. The extracted starch was applied in the Vienna sausage production, with doses of 3, 6, 9, 12 and 15% of taro starch; the determination of the hardness of the final product was made, with which it was observed that as the amount of starch increases the sausage becomes soft and this was reflected in the sensory analysis where the treatments with greater acceptability were the sausage Vienna with 3 and 6% taro starch since the others did not have an adequate texture. On the other hand, the bromatological analysis was carried out with the help of a simulator, where treatments with 3, 6, and 9% of starch are referred to as cooked type I meat products based on the total protein and based on the report nutritional possess high fat content. In the same way a microbiological analysis was carried out based on the requirements of the current norm and the product is suitable for human consumption, finally the stability sheet of the product was determined in which it was obtained that the product has 21 days of life useful.