Aplicación de pasta de pimiento rojo (Capsicum Annuum) como aditivo antioxidante en la elaboración de un chorizo parrillero.
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2018-09
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Universidad de Guayaquil, Facultad de Ingeniería Química
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En el presente trabajo se plantea desarrollar una pasta que conserve las propiedades antioxidantes del pimiento rojo de la especie Capsicum annuum, para ser aplicada en la elaboración de un chorizo parrillero como sustituto de los aditivos sintéticos antioxidantes de uso común en la producción de embutidos. En el segundo capítulo se desarrolla el marco teórico donde se obtuvo información sobre el origen del pimiento, variedades, usos, aplicaciones, composición nutricional y capacidad antioxidante, del mismo modo se procedió con los aditivos, especias y otros ingredientes que se usan en la industria de embutidos. En el tercer capítulo se muestra la metodología que se aplicó en la investigación; la experimentación realizada para la obtención de la pasta de pimiento consistió en aplicar diferentes métodos y porcentajes de ingredientes en cada una de las pruebas realizadas hasta conseguir la receta final con las características deseadas para luego ser utilizada en cuatro recetas de chorizo parrillero,
las mismas que fueron codificadas para la realización de un análisis sensorial que se llevó a cabo con 41 jueces, la técnica empleada fue una prueba de ordenación por preferencia para así determinar la muestra con mayor aceptación entre los jueces. El cuarto capítulo comprende la presentación de los resultados de la fórmula final de chorizo parrillero en el que se aplicó la pasta de pimiento rojo como alternativa de aditivo antioxidante y a la cual se le realizó el respectivo análisis físico químico, microbiológico y sensorial para determinar la calidad y su tiempo de vida útil.
In the present work it is proposed to develop a paste that preserves the antioxidant properties of the red pepper of the species Capsicum annuum, to be applied in the elaboration of a chorizo parrillero as a substitute of the antioxidant synthetic additives commonly used in the production of sausages. In the second chapter develops the theoretical framework where information was obtained on the origin of the pepper, varieties, uses, applications, nutritional composition and antioxidant capacity, in the same way we proceeded with the additives, spices and other ingredients used in the industry of sausages. In the third chapter the methodology that was applied in the investigation is shown; The experimentation carried out to obtain the pepper paste consisted of applying different methods and percentages of ingredients in each of the tests carried out until the final recipe with the desired characteristics was obtained and then used in four recipes of chorizo sausage, the same as were coded for the realization of a sensory analysis that was carried out with 41 judges, the technique used was a test of ordering by preference to determine the sample with greater acceptance among the judges. The fourth chapter includes the presentation of the results of the final formula of chorizo parrillero in which the red pepper paste was applied as an antioxidant additive alternative and to which the respective physical, chemical, microbiological and sensory analysis was carried out to determine the quality and its useful life time.
In the present work it is proposed to develop a paste that preserves the antioxidant properties of the red pepper of the species Capsicum annuum, to be applied in the elaboration of a chorizo parrillero as a substitute of the antioxidant synthetic additives commonly used in the production of sausages. In the second chapter develops the theoretical framework where information was obtained on the origin of the pepper, varieties, uses, applications, nutritional composition and antioxidant capacity, in the same way we proceeded with the additives, spices and other ingredients used in the industry of sausages. In the third chapter the methodology that was applied in the investigation is shown; The experimentation carried out to obtain the pepper paste consisted of applying different methods and percentages of ingredients in each of the tests carried out until the final recipe with the desired characteristics was obtained and then used in four recipes of chorizo sausage, the same as were coded for the realization of a sensory analysis that was carried out with 41 judges, the technique used was a test of ordering by preference to determine the sample with greater acceptance among the judges. The fourth chapter includes the presentation of the results of the final formula of chorizo parrillero in which the red pepper paste was applied as an antioxidant additive alternative and to which the respective physical, chemical, microbiological and sensory analysis was carried out to determine the quality and its useful life time.
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Pimiento, Antioxidante, Aditivo, Embutido, Análisis