Browsing by Author "Astudillo Segovia, Servio Rodrigo"

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Análisis del efecto antioxidante de diferentes concentraciones del ají escabeche (Capsicum Baccatum l.) sobre chorizo ahumado
(2017) Carrión Chimbo, Paola Michel; Astudillo Segovia, Servio Rodrigo
The objective of this research is to determine the antioxidant effect of the Peruvian Yellow Chile Pepper on the fat of cooked-smoked chorizo. Four treatments were done, a control elaborated with sodium erythorbate, and three with different concentrations of ají escabeche, which were: 3%, 5% and 7%. The analysis of fat oxidation was carried out by the determination of the peroxides value and by the stability of the organoleptic properties in a period of 30 days. The shelf life of each treatment was established together with the microbiological analysis and determination of pH. Also by chemical test the chemical composition of the chorizo was determined. Then the percentage of humidity, fat, starch, and protein were determined, and it could established the fulfillment of the product with the standard INEN 1338:2012. Also it could be possible to classify the chorizo as a meat product Type II. In addition, a nutritional report and semaphore of the product was elaborated. On the other hand, the acceptance and preference of the different treatments were determined by sensory evaluation of products using panels. Through the results of the tests carried out, it was possible to determine that the optimal concentration of ají escabeche as a natural antioxidant was the treatment of chorizo cooked-smoked at 5%, as the treatment with better acceptance by consumers and to present stability to the oxidation of fats and organoleptic properties in the period of analysis
Aprovechamiento de subproductos provenientes del despiece de canales avícolas como materia prima en la elaboración de productos cárnicos
(Universidad de Cuenca, 2025-09-05) Rivadeneira León, Karen Lizbeth; Astudillo Segovia, Servio Rodrigo
This study implemented an efficient process in a meat industry to valorize poultry by-products through mechanical deboning, evaluating the technological, nutritional, and economic quality of the obtained Mechanically Deboned Meat (MDM). Two formulations were compared: MDM A (80% breast meat) and MDM B (necks, wings, frames), processed under different pressure combinations (6 and 11 bar) and mass flows (350, 400, 450 kg/h). MDM B achieved a higher yield (67.84%), influenced by its high moisture content (75.92%). MDM A showed a moderate yield (57.86%) but superior bromatological quality, with higher protein (14.99%) and fat (12.32%) content, as well as greater profitability ($0.60/kg vs. $0.51/kg for MDM B). Both complied with microbiological safety requirements. It is concluded that MDM A is the most suitable option for manufacturing meat products such as sausages, as it combines better nutritional, functional, and economic attributes.
Comparación de las características organolépticas por el uso de tres tipos de almidón (papa, yuca, maíz) en la elaboración del embutido mortadela pastel mexicano
(Universidad de Cuenca, 2024-11-07) Cabrera Alvarado, Carolina Natalia; Sari Nambel, Jennifer Alexandra; Astudillo Segovia, Servio Rodrigo
The organoleptic characteristics of sausages are one of the most important variables when choosing a food product. Likewise, starch is a key ingredient in the preparation of sausages, since, depending on the type of starch, it’ll influence these characteristics in different ways. Therefore, the objective of the present degree project was to evaluate the effects of three types of starch (corn, cassava and potato) on the organoleptic, bromatological and microbiological characteristics of sausage “mortadela pastel mexicano”. For this purpose, three sausages (M1, M2, M3) were formulated and elaborated, varying in each one the type of starch and a control sample (M4). Also, the results of the hedonic scale survey of the organoleptic characteristics (color, aroma, texture, flavor) were analyzed by ANOVA analysis of variance, Tukey-Kramer test, and Fisher's LSD test. It was obtained that the best sample chosen was the one made with cassava starch (M3). With the bromatological and microbiological analyses performed on the M3 sample, a TYPE II sausage was obtained, which complied with the microbiological and bromatological requirements established in the NTE INEN 1338:2012 standard. As for the stability sheet made for the sausage during a period of 21 days, final pH values of 6.04 and 5 mg/kg of nitrites were obtained, and the organoleptic characteristics remained stable; finally, the nutritional report, showed a sausage high in fat and medium in salt.
Comparación de tres tipos de procesos de ahumado en la elaboración de chuleta de cerdo
(Universidad de Cuenca, 2023-01-12) Astudillo León, Christian David; Astudillo Segovia, Servio Rodrigo
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.
Desarrollo y estandarización del proceso de rendering de residuos de las plantas de faenamiento avícola
(Universidad de Cuenca, 2023-12-18) Mata Molina, Karla Elizabeth; Villa Naranjo, Paul Ricardo; Astudillo Segovia, Servio Rodrigo
In the history of the animal feed industry, base meal is made with the purpose of containing a high percentage of protein, which is a crucial part of this industry, thus contributing to the manufacture of this meal, industrially there are three types of meal; grain-based, fish-based and chicken-based. Due to this, a base flour was elaborated using the residues of the white entrails of chicken, emphasizing that with this, the waste of the poultry industry was used and a source of contamination was reduced. In order to obtain a product suitable for animal consumption, a physical-chemical procedure was used; at the beginning, washing was carried out, followed by two methods, the first one with a thermal treatment and the second one with a chemical treatment, to obtain an applicable method, in the same process, drying was used, as well as grinding and packaging. In the end, a base flour with high protein levels was produced with both the thermal and chemical methods, nutritional composition and microbiological quality were evaluated. Finally, a comparison was made between the physical and chemical methods, and the profitability of both processes, thus concluding that both methods are feasible, however, one stands out from the other, since its self-sustainability, nutritional value and the complete inhibition of the microbial load of chicken entrails are considered.
Diseño de un sistema de buenas prácticas de manufactura en la empresa Dany Yogur
(2016) Urgilez Vinueza, Ramiro Andres; Astudillo Segovia, Servio Rodrigo
This present work is performed with the purpose of “Dany Yogur” company, which is located in General Artigas and Sarasti streets, could have a more competitive participation in the market by means of compliance of good manufacturing practices on product processing. Due to the fact that this regulations must be in accordance with each facility on which it is applied, a specific system of good manufacturing practices should be designed to “Dany Yogur” company, taking into account the previous state of the facilities. In order to do this, an initial diagnosis of the company situation was carried out, giving important results with which an adequate work for the company´s objectives could be done, which are the sanitary and organoleptic quality of their products. With this diagnosis, critical zones where the company failed were identified and began to be corrected. This actions generated expected results at the moment of the implementation of a manual on which needed guidelines were indicated in order to achieve a correct management of the company.
Efecto del lactosuero como sustituto del agua y enriquecedor de componentes para la elaboración de chorizo ahumado
(Universidad de Cuenca, 2022-06-16) Quizhpi Campoverde, Diana Patricia; Valdez Guzhñay, Jorge Luciano; Astudillo Segovia, Servio Rodrigo
The objective of this study was to prepare a meat product using whey as raw material to observe its effect as a substitute for water. The experimental stage was carried out in the meat laboratory of the Faculty of Chemical Sciences of the University of Cuenca and the meat plant of Ing. Servio Astudillo. The whey was dosed in 4 different proportions to obtain products with different organoleptic characteristics. Whey substitution values were: 0 %; 33,3 %; 66,6 % and 100 %. Through a tasting panel, the product with the best acceptability was determined, which was smoked chorizo with 66,6 % whey in its composition. Next, the study of the bromatological variables was carried out by means of the simulation with the FEDER index with the help of Microsoft Excel. The analysis of the microbiological variables was carried out in the Food, Water and Soil Analysis Laboratory MSV, where the study of the duration and safety of the product was obtained in a period of 30 days. The research complied with all the parameters established in the INEN 1338 Standard. As a result of this study, an innovative meat product was obtained since whey was used, which is usually discarded and causes environmental pollution due to its high organic content.
Elaboración de embutidos bajos en sodio, sin presencia de grasa saturada y con adición de conservantes vegetales como alternativa para el consumo
(Universidad de Cuenca, 2023-11-06) Cabrera Campoverde, María José; Largo Maldonado, Alex Rogelio; Astudillo Segovia, Servio Rodrigo
The feasibility of using different substitutes in the production of Vienna-type chicken sausages was evaluated in this thesis, with the purpose of eliminating saturated fat, reducing sodium and replacing potassium sorbate in the traditional formulation. The substitutes tested were corn oil, potassium chloride, and essential oils of cinnamon, ginger, and thyme. Initially, substitution combinations were prepared in the sausage formulation, including different ratios of NaCl and KCl, which were labelled Method 1, Method 2 and Method 3, together with the complete replacement of pork fat with corn oil, and the replacement of potassium sorbate by essential oils. The sausages made under these new formulations were subjected to sensory tests, in which a cohort from a previously calculated sample participated. Method 3 was the most accepted by participants, hence became this research ́s focus. Subsequently, a microbiological analysis was conducted for both Method 3 sausages and the control sample (traditional formulation); these analyzes were conducted in accordance with the NTE INEN 1338 norm. Simultaneously, sample stability was evaluated over a period of 21 days, with measurements every three days. Results from microbiological analyzes and stability tests proved to be favourable. Microbial growth was inexistent, and the pH remained within limits allowed by the norm. These results render the tested substitutions as viable and can be considered as production alternatives for this type of sausage, contributing to the creation of a product based on vegetable preservatives, low sodium content, and without saturated fat.
Elaboración de embutidos emulsionados y no emulsionados utilizando inulina como sustituyente parcial de la grasa de cerdo
(2016) Sánchez Merchán, Christian David; Vásquez Guapisaca, Alejandra Cristina; Astudillo Segovia, Servio Rodrigo
The present research project has as main objective the development of emulsified and not emulsified inlay, sausage type Vienna and chorizos respectively, with the partial substitution of pork fat by inulin, to reduce the fat in this type of products. For this purpose five tests were done, each test consisted of elaborate inlays with different percentages of inulin, which were 0, 20, 30, 40 and 50%. Bromatological tests determined the quality of the finished product, obtaining percentages of components moisture, fat, protein, and starch within the actual regulations. Moreover, the action having inulin as fat substitute by reducing the fact content of the products for each trial was evident. It was also made a classification of sausages according to protein value, classifying them as Type I, II and III as appropriate. Each product has its respective report and nutrition traffic light. Meanwhile, the sensory analysis showed that the optimal concentration of inulin and suitable for this type of sausage is 20% for Vienna sausage type and 50% for chorizos.
Elaboración de salchicha de cerdo enriquecida con chía (salvia hispánica)
(2016) León Segovia, Lilibeth Marianela; Astudillo Segovia, Servio Rodrigo
This project is due to the need in the market for meat products with good nutritional characteristics and low in saturated fat amounts. This research aims to develop enriched pork sausage Chia (Salvia hispánica), this is an ancient plant that has unique organoleptic characteristics. It is an important source of fatty acids, omega 3 and 6, minerals, vitamins, protein, and fiber. To obtain this functional meat product four trials in which flour Chia (Salvia hispánica) joined in percentages of 2, 4 and 6% was developed, previously a sample was performed at the Laboratory of Meat using 6% flour chia, by this test it was determined that this is the highest percentage of chia flour that could be used without altering the organoleptic characteristics of pork sausage. The quality of the finished product was established by comparison with a control sample for which taste tests with the help of surveys were conducted, and to determine the time of shelf life analysis of color, smell, texture, flavor were made and pH for a period of thirty days. Through the results it was determined that the pork sausage with addition of 4% chia flour product was more accepted by consumers.
Elaboración de salchichas tipo viena enriquecidas con harina de garbanzo (cicer arietinum L) de la variedad kabuli
(Universidad de Cuenca, 2020-03-02) Alvarez Ochoa, Byron Vinicio; Montesdeoca Montesdeoca, Juan Patricio; Astudillo Segovia, Servio Rodrigo
The present titling work was intended to obtain flour, from the chickpea (Cicer arietinum L) of the Kabuli variety, in its solid form (dry grain), which is governed under the NTE INEN 2051 regulation, intended for cereals and legumes (ground corn, semolina, flour, gritz), since there is no current regulations for chickpea flour, so it was used a MESH 50 sieve, to comply with it, after that the analysis was continued microbiological and bromatological, to ensure that the flour complies with the parameters required by the standard, once this aspect was resolved, continuous procedures (drying, dilution, centrifugation and weighing) were applied, to the legume sifted on a dry basis, for the determination of water retention capacity in order to know its retention values and apply them for the corresponding dosage of ice and water in the elaboration of Vienna-type sausages while the residues generated from screening (bran) were used as an additive for the formulation of feed for guinea pigs. Once the Viennese was made with different concentrations (3, 6, 9, 12 and 15 %) of flour from said legume, the tasting of the finished product was continued and organoleptic results were received for analysis of these, in addition to defined by these sensory parameters which is the best sausage. Microbiological tests were also performed on this meat product with the aim of complying with the INEN 1338 standard, and determining the type of meat product in question, based on the amount of protein, as well as the sausage stability tab selected by The tasters, through the gradual measurement of the pH and its physical characteristics (taste, color, aroma, appearance and texture), subsequently analyzed the different values obtained to write both the report and the nutritional traffic light of the product required by the ARCSA.
Elaboración de un abono orgánico a partir de residuos agropecuarios de la zona de Nabón
(Universidad de Cuenca, 2021-02-11) González González, Julia Mercedes; Toro Fernández, Jamileth del Cisne; Astudillo Segovia, Servio Rodrigo
Annually, a considerable amount of vegetable waste is produced, but only a certain part of this production is used, thus in the area of Nabón there is a considerable amount of agricultural waste, which does not receive an optimal treatment that generates a benefit for the owners of the land containing this waste. Organic fertilizer is the material resulting from the natural decomposition of organic matter by the action of the microorganisms present in the environment, which digest the materials, transforming them into other beneficial ones that, applied correctly to the soil, improve the physical, chemical and microbiological conditions. The objective of this degree work is: “To prepare an organic fertilizer with agricultural residues of the area of Nabón”, which is based on two pillars of experimental and descriptive research. It is experimental because different parameters were manipulated in order to obtain an organic fertilizer and the physical-chemical parameters of the fertilizer were determined. It is descriptive because the study of the raw materials to be used was detailed, as well as the processes for preparing and characterizing the fertilizer. As a result, it was possible to elaborate and characterize the organic fertilizer from the agricultural residues of the area of Nabón and based on this, the dosages of the raw materials that must be used to obtain the organic fertilizer that meets the established parameters were obtained.
Elaboración de un producto cárnico funcional reemplazando la proteína cárnica por proteína vegetal
(Universidad de Cuenca, 2021-10-21) Shegurdy Piña, Edwin Fabricio; Astudillo Segovia, Servio Rodrigo
The objective of this job is to substitute a percentage of the meat content for vegetable protein in the elaboration of a cooked meat product, using amaranth, quinoa and barley, to find an optimal dosage with which the physical, chemical and organoleptic characteristics typical of a traditional sausage, are not affected. The increase in weight after cooking presented by amaranth was 100%, while, for quinoa and barley, it was 200%. Vegetable substituent dosages of 10, 20, 30, 40, 50, 60 and 70% were tested, in such a way that the latter was the limit in which the product presented failures in its structure. Each dosage was subjected to sensory and statistical analysis, and it was determined that the optimum percentage of vegetable substituent is 40%. Texture was the determining parameter in the tests, while flavor is lost as the number of substituent increases. The bromatological analysis of the final product was carried out based on the Feder number and it was determined that this is a Type I sausage, in which the protein and fat content is reduced by 2% and 6% respectively, compared to a sausage control with 0% substitution of meat protein. Based on nutritional analysis, the final product has a medium content, both fat and salt. A microbiological analysis was also carried out with which it was determined that the final product with 40% substitution of meat protein for vegetable protein, meets the requirements of the NTE INEN 1338 and therefore is suitable for human consumption. Finally, the stability sheet established that the product has a shelf life of 26 days.
Evaluación del almidón de achira (Canna Indica L.) producido en el cantón Santa Isabel como retenedor de humedad en la elaboración de salchichas tipo viena
(Universidad de Cuenca, 2021-12-21) Carrillo Uguña, Melissa Viviana; Astudillo Segovia, Servio Rodrigo
The achira starch (Canna Indica L) produced in Santa Isabel canton has been very well received by consumers in the area and by certain sectors of Cuenca city. The present investigation focused on providing added value to said starch by including it as a moisture retainer in Vienna sausages formulation. In the first instance, an analysis of water retention capacity was carried out, which was based on continuous treatments such as drying, agitation, bain-marie, centrifugation and weighing of gel formed, getting a value of 6,69 𝑔𝑔𝑒𝑙 𝑔𝑠𝑎𝑚𝑝𝑙𝑒 ⁄ ; this data allowed to dose water amount properly. Vienna sausages were made with achira starch concentrations of 3, 6, 9, 12 and 15% evaluating hardness as a physical property of interest, getting as a result that addition of a greater quantity of starch causes soft textures, syneresis and organoleptic change, generating unfavorable characteristics for the elaborated product. In addition, the bromatological report was written which could be concluded based on the NTE INEN 1338:2012 standard in its protein content section of the product, the sausages with a percentage of 3% and 6% are type II, the 9% is type III; while the other percentages contain an amount of protein outside the limits established in the standard. On the other hand, the cupping process allowed to corroborate the sausages with the greatest acceptability were those that contained 6% of starch, therefore it was considered as the optimal sample to which the microbiological analysis were carried out (Aerobic mesophilic, Clostridium perfringens, E. coli, S. aureus, Salmonella), concluding the consumption of this product is suitable. Finally, the stability token of Vienna sausage with 6% achira starch was elaborated, deducing the shelf life is 27 days, since after this time the physicochemical and organoleptic characteristics were not adequate
Evaluación del efecto conservante del aceite esencial del Thymus vulgaris (tomillo) en la elaboración de productos cárnicos cocidos
(Universidad de Cuenca, 2022-01-25) Flores Alvarado, Christian Geovanny; Astudillo Segovia, Servio Rodrigo
In the present titling work, the preservative effect of the essential oil of Thymus vulgaris (thyme) applied in the preparation of cooked meat products was evaluated as a possible substitute for synthetic preservatives such as potassium sorbate. It has been made an acceptability test on a dough sample to find the maximum limit of the amount of thyme essential oil to be used in the formulation of cooked meat products without significantly affecting the organoleptic characteristics of the product, one time that was determined the maximum amount of thyme essential oil, it was made five samples of cooked meat products (Frankfurt chicken sausages), the first sample was made without applying any preservative and was called a blank sample, the second sample was made by applying potassium sorbate as a preservative synthetic and was called a control sample, samples three, four and five, called MAE1, MAE2 and MAE3 were made by applying 0.1, 0.2 and 0.3 ml/kg of thyme essential oil respectively. The five samples were subjected to sensory acceptability tests using a tasting panel, then, the results of the three samples with thyme essential oil were used and a multicriteria analysis was applied using the AHP model in the SuperDecisions software with which the sample with greater acceptance was found. The winning sample together with the blank and control sample, the preservative effect of thyme essential oil was evaluated by microbiological analysis at 5, 7 and 19 days and stability analysis in a period of 28 days. Then the simulation was carried out on the control samples and with thyme essential oil to know the end of the useful life of these products. Finally, a nutritional report was prepared with the bromatological data obtained through the simulation with the Feder index. Cooked meat products made with 0.2 ml / Kg of essential oil of Thymus Vulgaris L (thyme) were the most accepted according to sensory tests and subsequent multicriteria analysis, they have a durability of 32 days according to the simulation in MiniTab, at the end of the 19 days comply with all the microbiological parameters established by the NTE INEN 1338: 2016 and regarding the stability analysis in the 28 days they do not present any organoleptic alteration nor does the pH exceed the limit established by the standard; This means that the essential oil of thyme applied in the preparation of cooked meat products has a preservative effect, as well, it can be verified when comparing this sample with the blank sample that exceeded the limit according to Mesophilic Aerobes at 19 days and presented microbiological alterations, organoleptic and pH in a time between 19 and 22 days approximately; and, with the control sample, which presented a useful life of 35 days
Extracción de almidón a partir del banano (plátano) de categoría II (musa paradisiaca) en estado verde, para la elaboración de colada instantánea fortificada y utilización de su fibra para balanceado de ganado porcino
(2019-10-17) Astudillo Heras, Lizeth Liliana; Sánchez Salamea, Ana Luisa; Astudillo Segovia, Servio Rodrigo
The objective of the current project is to take advantage of the rejected banana in green state to obtain the starch present in the fruit for its use in the elaboration of an instant fortified powder mixture. The waste generated during the extraction process is used as raw material for the production of pig feed. The extraction of starch was carried out by the wet method, which consists of performing several pulp washes; subsequently dried for 13 hours at a temperature of 40°C, obtaining a humidity of 12.96%. The gelation temperature for starch was 60 ° C, while its water absorption index was 2.57 g gel / g of sample. The percentage of starch obtained according to laboratory analysis was 63%. The instant powder mixture was fortified with ferrous sulfate because iron is an element of vital importance in the daily intake of children; hence, the elaborated formulation complies with the established requirements and technical specifications of the “Programa de Alimentación Escolar del Ecuador” (Ecuadorian School Feeding Program). The extraction residue was subjected to a drying process, where a moisture content of 11% was obtained; this residue was combined with other raw materials to elaborate an animal feed that provides the necessary nutrients for the daily intake of a pig in the fattening stage. By requiring foods with high protein and economically competitive contents, it was decided to implement the use of whey in powder form as the main source of protein.
Extracción y uso de almidón de papa china (Colocasia Esculenta) en la elaboración de productos cárnicos emulsionados
(2019-03-14) Songor Loza, María José; Tenesaca Vergara, Angélica del Cisne; Astudillo Segovia, Servio Rodrigo
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.
Extracción y uso del colorantes natural de la flor de jamaica (Hibiscus Sabdariffa) como alternativa para la elaboración de salchicha y yogur
(2016) Ordóñez Zhagui, Isai Bernardo; Saavedra Rodríguez, Romina Beatriz; Astudillo Segovia, Servio Rodrigo
This research aims to show an alternative to the use of the dye obtained from the flower of Jamaica (Hibiscus sabdariffa) to be used in products such as Vienna sausage and blackberry yogurt made in the Food Laboratory of the Faculty of Chemistry the University of Cuenca, which is to show the benefits of dye Jamaica flower and stability posing in those products. The extraction and purification of natural coloring was conducted in the Soxhlet for later use in the Vienna sausage type and yogurt. The quality of the finished product was determined by sensory evaluation to be compared to a similar product found on the market; and in order to define how long shelf life properties were analyzed as: color, smell, taste, texture and pH for a time period of 21 days. The results established that lot 1 ( M1 ) of the Vienna sausage type corresponding to the dose of 1 ml of Jamaica flower dye / 1.5 kg of dough and lot 3 (M3 ) blackberry yogurt corresponding to 6 ml dye flower Jamaica / L of yogurt products were greater acceptability of respondents.
Formulación y elaboración de salchichas con materia prima nutritiva y aptas para colación estudiantil, utilizando aditivos naturales
(2011) Sánchez Astudillo, Andrea Cristina; Astudillo Segovia, Servio Rodrigo
Obtención y aprovechamiento de la harina de banano verde utilizandola como relleno en la elaboración de productos embutidos
(2007) Sánchez Quezada, Johanna Patricia; Sigüencia Avila, Jorge; Astudillo Segovia, Servio Rodrigo