Elaboración y evaluación nutricional de carne de res marinada y deshidratada en desecador de bandejas

Abstract

The elaboration and nutritional evaluation of marinated and dehydrated beef in a tray dehydrator was carried out at the ""GUERRERO"" fruit dehydration plant, in the Food, Instrumental and Microbiology laboratories of the Faculty of Sciences and the Faculty of Livestock Sciences of the Escuela Superior Politécnica de Chimborazo. The method used is the experimental method for which lean beef purchased in the supermaxi, a tray dehydrator, teriyaki sauce, Worcestershire sauce, salt, garlic powder and water, three formulations were established (F1, F2, F3) and two marinating times (10 and 12 hours), The optimal vacuum packing conditions were determined and which formulation and marinating time was the best by means of acceptability tests (consumer test). The nutritional value (bromatological analysis) and shelf life (mesophilic aerobes, Staphylococcus aureus, Escherichia coli, pH, sensory characteristics) of the most acceptable marinated and dehydrated vacuum-packed beef were evaluated. In this research, formulation two has been established as the best formulation at a marinating time of 10 hours, optimal vacuum packaging conditions (pressure 0.08 MPa, inflation time 30 seconds, sealing time 2 minutes in polyethylene bags), the nutritional value of formulation two is protein (70.8), fat (15.2), minerals (18.4%) and the shelf life is 4 weeks at room temperature. It is concluded that the vacuum-packed marinated and dehydrated beef has good quality, stability and presentation and is intended to be marketed locally and regionally. The consumption of this product is recommended for people with rickets, in addition to its flavor, it has a very good percentage of proteins and essential fatty acids that are not found in greater proportion in other meats.