ULTRASONIDO DE ALTA INTENSIDAD EN CARNE DE CERDO CURADA Y AHUMADA

CARNERO HERNÁNDEZ, ANDREA (2020) ULTRASONIDO DE ALTA INTENSIDAD EN CARNE DE CERDO CURADA Y AHUMADA. Maestría thesis, Universidad Autónoma de Chihuahua.

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In order to generate knowledge about the effects of high intensity ultrasound (US) in the curing and smoking of pork meat, two experiments were carried out. 1) Effect of high intensity ultrasound on the physicochemical characteristics of cured pork. The objective of this experiment was to evaluate the physicochemical characteristics of cured pork loin. Considering different thicknesses (1.25 and 2.5 cm), immersion times (30 and 90 min) and type of immersion (static and with US). The characteristics evaluated were: NaCl percentage, water retention capacity (CRA), shear force, pH and CIEL*a * b * color. US increased significantly NaCl, without modifying the other characteristics. 2) Assistance of curing with US curing assistance in smoked pork, sensory perception and physicochemical characteristics. The objective of this experiment was to evaluate consumer preference and physicochemical characteristics in cured and smoked pork loin. Using two brines (5 and 10% NaCl) and two types of immersion (static and with US). An analysis was carried out with 90 consumers showing their preference about appearance, taste and texture of the samples cured at 10% NaCl. In appearance, they preferred static immersion samples. The physicochemical variables evaluated were the same, adding weight, chroma and Hue angle. They were evaluated in post immersion and smoked meat. The weight and percentage of NaCl increased in post immersion samples, however, the smoked samples showed no significant difference. The samples became more yellow and less red. We can recognize the US as a technology that improves the physicochemical characteristics of cured pork, however, when smoking the samples these advantages pumped out. It will be necessary to consider the treatment that will be given to cured meat to preserve these advantages

Tipo de Documento: Tesis (Maestría)
Palabras Clave: Water holding capacity, meat quality, pork meat, ultrasound
Clasificación temática: S Agriculture > SF Animal culture
Usuario Remitente: Admin Administrador del Respositorio
Depositado: 28 Jul 2020 19:02
Ultima Modificación: 28 Jul 2020 19:02
URI: http://repositorio.uach.mx/id/eprint/279

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Universidad Autonoma de Chihuahua