Estandarización para proceso de ahumado en filetes de carne de lisa “Mugil cephalus”
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Date
2023
Journal Title
Journal ISSN
Volume Title
Publisher
Universidad de Concepción
Abstract
Este proyecto, tiene como objetivo principal la propuesta de una línea estandarizada de procesamiento de lisa ahumada que sea aceptado por los consumidores locales de entre 20 a 70 años. Se utilizaron de filetes de lisa, ahumándolos de forma caliente a temperaturas de 50°C-70°C-80°C, realizando con 3 adobos distintos que son control (T1), hierbas (T2) y tropical (T3), que contenían sal (T1), especias y hierbas (T2) y otro con pulpa de frutas de maracuyá-mango-piña (T3), respectivamente. Se realizó una evaluación para determinar la aceptación de este producto por consumidores. De lo cual permitió tener una visión sobre las preferencias al momento de consumir el producto ahumado. Se obtuvo que el 68 % de los consumidores escogieron el adobo solo con sal (T1), seguido del T2 con valor de 55% y 29% para T3. El género masculino predomina el consumo de productos ahumados ya que el porcentaje de aceptación fue mayor para este género para todos los adobos en comparación al género femenino.
Este producto terminado no está rígidamente ligado a las edades, es decir, contiene amplio rango etario para consumo. El volumen de ingreso perteneciente para la generación de este producto es de 750 kg/semana, es por esto que se propone una planta de ahumado a nivel piloto para una captura artesanal, con todas las dimensiones, zonas, flujos, para prevenir contaminaciones y para ponerla en marcha. Se propone una planta de ahumado a nivel piloto para una captura artesanal.
This project's main objective is to propose a standardized processing line for smoked mullet that is accepted by local consumers between 20 and 70 years of age. Mullet fillets will be used, smoking them at a hot temperatures of 50°C-70°C-80°C, using 3 different marinades that are control (T1), herbs (T2) and tropical (T3), which contained salt (T1), spices and herbs (T2) and another with passion fruit-mango-pineapple pulp (T3), respectively. An evaluation was carried out to determine the acceptance of this product by consumers. Which it allowed to have a vision on the preferences when consuming the smoked product. It was obtained that 68% of the consumers chose the marinade only with salt (T1), followed by T2 with a value of 55% and 29% for T3. The male gender predominates in the consumption of smoked products since the percentage of acceptance was higher for this gender for all marinades compared to the female gender. This finished product is not rigidly linked to age, that is, it contains a wide age range for consumption. The volume of income pertaining to the generation of this product is 750 kg/week, which is why a pilot-level smoking plant is proposed for artisanal capture, with all dimensions, areas, flows, to prevent contamination and to start it up. A pilot-level smoking plant is proposed for artisanal capture.
This project's main objective is to propose a standardized processing line for smoked mullet that is accepted by local consumers between 20 and 70 years of age. Mullet fillets will be used, smoking them at a hot temperatures of 50°C-70°C-80°C, using 3 different marinades that are control (T1), herbs (T2) and tropical (T3), which contained salt (T1), spices and herbs (T2) and another with passion fruit-mango-pineapple pulp (T3), respectively. An evaluation was carried out to determine the acceptance of this product by consumers. Which it allowed to have a vision on the preferences when consuming the smoked product. It was obtained that 68% of the consumers chose the marinade only with salt (T1), followed by T2 with a value of 55% and 29% for T3. The male gender predominates in the consumption of smoked products since the percentage of acceptance was higher for this gender for all marinades compared to the female gender. This finished product is not rigidly linked to age, that is, it contains a wide age range for consumption. The volume of income pertaining to the generation of this product is 750 kg/week, which is why a pilot-level smoking plant is proposed for artisanal capture, with all dimensions, areas, flows, to prevent contamination and to start it up. A pilot-level smoking plant is proposed for artisanal capture.
Description
Tesis presentada para optar al título de Ingeniero Agroindustrial
Keywords
Alimentos ahumados, Pescados (Cocina)