Estudio de elaboración y conservación de lomo Sajonia ecológico mediante la incorporación de productos naturales

[EN]The aim of this thesis was to obtain Saxony back that could be qualified as the generic term " Organic Farming " and evaluation of conservation under different storage conditions, to establish its life. To achieve this overall objective, the following specific objectives were set: . . 1 - Adapting the conventional development process lomo Saxony for obtaining qualified as organic , product 2 - Get back eco Saxony without the use of nitrites by use of a plant extract , 3 - . study life under different storage conditions Saxony loin prepared with reduced nitrite content and made ​​with a vegetable of 4 abstract - . study the effect of using different antimicrobial coatings life in lomo Saxony prepared with reduced and that of nitrites made ​​from a plant extract content. To do this, from 78 loins from organic white pigs , different batches of spine Saxony experimental were prepared and cooking losses , process efficiency and physico- chemical characteristics (pH, aw , AR , percentage composition were determined , ingredients and additives content ) and sensory (color L * , a *, b *, C * , H * , nitrosilhemocromo texture TPA , acceptance tests , triangle tests and preference tests with a panel of tasters ) product. Furthermore, in Study 2 , along the development process , the microbial flora, pH, additive content and the oxidation states of myoglobin was determined. In studies of life , throughout the storage period the evolution of the microbial flora, pH, aw , lipid oxidation , L * , a * and b * texture - TPA was studied and acceptance tests were conducted with trained tasters. Given the results we can say that the types of massaged used in the preparation of lomo Saxony ecological, massaged including mechanical work carried out at a speed of 8 rpm and a resting stage of 21 h , allowed Saxony lomo get more efficiency, higher moisture , lower hardness and greater cohesiveness . Comparing the results obtained in the experimental plots loin with Saxony Saxony obtained for the commercial spine , differences in any of the parameters analyzed were found , but in no case amounted to a detriment of the quality of the product. In relation to the use of plant extracts as an alternative to the addition of nitrite in the manufacture of Saxony back , the results obtained indicate that the use of this strategy could be obtained processing a meat product with similar characteristics and the commercial product , except in the residual nitrite content , prepared according to the legislation governing organic production. To overcome this drawback studied ( 1) using different concentrations of plant extract (1.32 , 0.90 , 0.48%) and ( 2) the use of different types ( white wine extract , rosemary extract, sage and oregano ) and concentrations (0.60 , 1.80 %) of natural antioxidants. The development of Saxony loin with different concentrations of plant extract did not involve differences in either the results of the technological parameters evaluated , or those obtained in the instrumental color evaluation . In contrast , differences in the nitrite content were detected and only the batch prepared with 0.48% are presented next to the provisions of law governing organic production values. However, sensory evaluation , assessors clearly indicated their preference for the batch prepared with 1.32% due to a more homogeneous and had rosy pink color. Therefore, the reduced level of plant extract used in the preparation of Saxony back was not considered an appropriate strategy to reduce levels of residual nitrite. The use of different types and concentrations of natural antioxidants did not involve differences in either the technological parameters , or the pH , or in color (assessed instrumentally ) loin Saxony elaborated with a plant extract . Regarding the residual nitrite , in no case allow values ​​to classify the product were obtained as ecological . The use of higher concentration of white extract (1.80 % ) yielded wine although a lower content of nitrite , involved a higher content of residual nitrate . However, from the sensory point of view , the spine Saxony prepared with 0.60 % extract of white wine was preferred by tasters because they had a more intense and uniform pink. Regarding the effect of processing Saxony tenderloin with a vegetable extract over its lifetime, the results showed that the evolution of microbial counts , pH, aw , color and lipid oxidation during storage in darkness or light, were similar to the product produced with nitrite. However, the texture was observed evaluated instrumentally using a plant extract only allowed improved texture stability during storage as well as a natural antioxidant phosphates were used. This behavior also occurred in the sensory evaluation prior tasters , which established that the batch made ​​with nitrites and made ​​from a plant extract and phosphate were acceptable for 21 days and made ​​from a plant extract and phosphate for 14 -21 days . However, considering the results of the microbiological evaluation, the life of all lots tested was established in 14 days when both were stored in darkness and in light. Finally, the inclusion of different types of antimicrobial coatings ( rosemary extract , rosemary extract + Pediococcus acidilactici ) did not involve improving the microbiological quality of Saxony back . This could be due to both the quantity used of these compounds was not able to sufficiently be interactions between the constituents of the coating and the active agents of the same which reduced their effectiveness . In the physico- chemical and sensory characteristics , a remarkable effect of the applied treatment was observed, so in this sense , these results are positive from the point of view of the feasibility of applying antimicrobial therapies but negative from the standpoint since the effectiveness not possible to increase the life of the back Saxony . Therefore, to increase the effectiveness of these antimicrobial without affecting the sensory acceptability Saxony spine , it would be desirable to improve the coatings used so that it can increase the concentrations of these compounds and their activity .

Author

• Vaquero Martín, Montserrat

• Academic dissertations
• Food Biochemistry
• Tesis y disertaciones académicas
• Universidad de Salamanca (España)
• Tesis Doctoral
• Bioquímica de alimentos

Identifier

hdl:10366/123062

OAI identifier oai:identifier

oai:gredos.usal.es:10366/123062