Browsing by Author "Cabrera Alvarado, Carolina Natalia"

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    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.