Comparación de tres tipos de procesos de ahumado en la elaboración de chuleta de cerdo

Abstract

The objective of this work is to analyze three smoking processes for pork chop: natural, injection and immersion, in order to find the method with the best results in terms of yield, organoleptic characteristics and product acceptance. A dosage was carried out under parameters established by the Ecuadorian technical standard Inen 1347 "Meat and meat products. Smoked meat". In addition, the main parameters required by Inen 1347 were determined, such as the amount of fat, loss by heating and protein, to guarantee the safety of the product. The microbiological analysis showed active bacteria, coliforms, yeasts and molds. The stratified sensory analysis was carried out by preparing the surveys by calculating the number of consumers. At the end of the stratified sensory analysis (surveys based on the calculation of the number of consumers) it was determined that injection smoking has better organoleptic characteristics than immersion smoking and natural smoking. In addition, the product yield was calculated, with injection smoking being superior with 83.6% compared to immersion smoking with 81.96% and natural smoking with 76.56%. Finally, nutritional labeling was prepared in compliance with the requirements established by NTE INEN 1334 - 1 "Labeling of food products for human consumption. Part 1. Requirements" and "Requirements" and 1334 - 2 "Labeling of food products for human consumption. Part 2. Nutritional labeling. Part 2. Nutrition labeling. Nutrition labelling. Requirements"; the stability analysis of the chop indicates that the product lasts 28 days without altering any of its characteristics.