“Evaluación sensorial y contenido proteico de un jamón curado de pechuga de pato criollo (Cairina moschata) con diferentes porcentajes de mezcla de sales de cura”

Castañeda Gómez, Josselyn Yolanda (2024) “Evaluación sensorial y contenido proteico de un jamón curado de pechuga de pato criollo (Cairina moschata) con diferentes porcentajes de mezcla de sales de cura”. Other thesis, USAC.

Archive (Trabajo de graduación) 22 Tg(1402)Ali Castañeda Gómez, Josselyn.pdf - Presentation Available under License Creative Commons Attribution Non-commercial Share Alike. Download (1MB)

Abstract

ABSTRACT The present research focuses on utilizing duck meat (Cairina moschata) in food products aimed at diversifying the offering of high-quality foods available in the market, this allows for the production of meat products such as cured ham, which provide a rich source of essential nutrients like proteins, vitamins, and minerals. Moreover, it aims to generate a positive impact on sustainability, the economy, and the preservation of local food culture. This report outlines the methodology employed, the resources, materials, and equipment used in the development of cured Creole duck breast ham as a protein source. Additionally, it presents the results obtained concerning the established objectives. In this project, three formulations with codes 929, 309, and 401 were developed, these formulations had different percentages of curing salt mixture, 70%, 65%, and 54% respectively. Subsequently, they underwent sensory evaluation through a pilot panel of 25 individuals to determine the level of acceptance for each formulation. Following this, samples of each formulation and raw duck meat were sent to the laboratory for proximal chemical analysis of protein. Upon statistical analysis of the data using Fischer's method for variance analysis, it was determined that formulation 3, code 401, which utilized a 54% curing salt mixture, achieved the highest overall mean score of 5.39, representing a rating of ‘I like it a little.’ Therefore, it is the most accepted treatment by the panelists. Through proximal chemical analysis, it was established that raw meat and the coded samples 929, 309, and 401 contained 20.01%, 26.41%, 24.42%, and 28.59% of protein, respectively. These results indicate that the three formulations of cured Creole duck breast ham provide a significant amount of proteins. However, it was determined that treatment 3, code 401, attained the highest percentage of protein by incorporating only a 54% curing salt mixture in its formulation, therefore, the hypothesis proposed in this research is accepted.

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