Evaluación física y sensorial de la compactación y determinación del contenido proteínico de un embutido tipo chorizo vegano.

Pinto Lima, Aurora Dulce Nereyda (2021) Evaluación física y sensorial de la compactación y determinación del contenido proteínico de un embutido tipo chorizo vegano. Other thesis, USAC.

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Abstract

In the present investigation, three samples of vegan inlay sausage type were created, with the purpose of finding alternatives of protein sources that can replace traditional sources such as meats. For this, the investigation began with the choice of appropriate vegetables (legumes, cereals and spices), the appropriate methodology for the production of flour in the case of sunflower and chickpea, the treatment that would take the quinoa and rice seeds, the adequate proportion of ingredients, how to prepare the marinade, as well as the mixture, inlay and final preparation, to obtain a vegan sausage type product with physical and sensory characteristics similar to a sausage based on pork meat. With all this, it was possible to obtain three standardized formulations that allowed the elaboration of sausages vegan type sausages that were evaluated in terms of their sensory and compaction characteristics by a panel of evaluators and protein content through a bromatological analysis that was carried out conducted at the Bromatology Laboratory of the Faculty of Veterinary Medicine and Zootechnics, of the University of San Carlos de Guatemala.

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