Evaluación del colorante de flor de Jamaica Hibiscus sabdariffa L, como sustituto parcial de nitrito en embutido de carne de cerdo.
| dc.contributor.advisor | Segobia Muñoz, Sheyling | |
| dc.contributor.author | Guerrero Vera, Karen Anayeli | |
| dc.date.accessioned | 2024-04-25T19:58:13Z | |
| dc.date.available | 2024-04-25T19:58:13Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/16331 | |
| dc.description | At present, it has been detected that hibiscus flower Hibiscus sabdariffa L, is not being used effectively as a colorant in meat sausages. Therefore, an investigation has been proposed to evaluate whether hibiscus flower colorant can be used as a partial substitute for nitrite in pork sausages. The hibiscus flower is a natural ingredient that offers nutritional and medicinal benefits, as it is rich in antioxidants such as flavonoids, anthocyanins and vitamin C. These antioxidants have a positive impact on health, from reducing the risk of chronic diseases to protecting the cardiovascular system and strengthening the immune system. It was determined that after the analysis of the physicochemical and organoleptic parameters considered to evaluate the partial substitution of nitrite by the Jamaican flower extract, it was demonstrated that this substitution can be carried out without risk to human health according to the Ecuadorian INEN (2023) standards. In addition, the plant materials of Jamaica flower available in Ecuador have very good yields in terms of quantity and quality of colorant produced as a source of colorant for the national meat industry. | es_ES |
| dc.description | At present, it has been detected that hibiscus flower Hibiscus sabdariffa L, is not being used effectively as a colorant in meat sausages. Therefore, an investigation has been proposed to evaluate whether hibiscus flower colorant can be used as a partial substitute for nitrite in pork sausages. The hibiscus flower is a natural ingredient that offers nutritional and medicinal benefits, as it is rich in antioxidants such as flavonoids, anthocyanins and vitamin C. These antioxidants have a positive impact on health, from reducing the risk of chronic diseases to protecting the cardiovascular system and strengthening the immune system. It was determined that after the analysis of the physicochemical and organoleptic parameters considered to evaluate the partial substitution of nitrite by the Jamaican flower extract, it was demonstrated that this substitution can be carried out without risk to human health according to the Ecuadorian INEN (2023) standards. In addition, the plant materials of Jamaica flower available in Ecuador have very good yields in terms of quantity and quality of colorant produced as a source of colorant for the national meat industry. | es_ES |
| dc.description.abstract | En la actualidad, se ha detectado que la flor de Jamaica Hibiscus sabdariffa L, no se está utilizando de manera efectiva como colorante en los embutidos cárnicos. Por lo tanto, se ha propuesto una investigación para evaluar si el colorante de la flor de Jamaica puede ser utilizado como un sustituto parcial del nitrito en los embutidos de carne de cerdo. La flor de Jamaica es un ingrediente natural que ofrece beneficios nutricionales y medicinales, ya que es rica en antioxidantes como los flavonoides, antocianinas y vitamina C. Estos antioxidantes tienen un impacto positivo en la salud, desde la reducción del riesgo de enfermedades crónicas hasta la protección del sistema cardiovascular y la fortaleza del sistema inmunológico. Se determinó que después del análisis de los parámetros fisicoquímicos y organolépticos considerados para evaluar la sustitución parcial del nitrito por el extracto de flor de Jamaica ha demostrado que si se puede realizar esta sustitución sin riesgo a la salud humana siguiendo las normas ecuatorianas INEN (2023). Además, los materiales vegetales de flor de Jamaica disponibles en el Ecuador son de muy buenos rendimientos en cuanto a la cantidad y calidad de colorante que produce como fuente de colorante para la industria cárnica nacional. | es_ES |
| dc.format.extent | 54 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | BABAHOYO: UTB, 2024 | es_ES |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
| dc.subject | Alimentos cárnicos | es_ES |
| dc.subject | Colorantes vegetales | es_ES |
| dc.subject | Nitritos | es_ES |
| dc.subject | Antioxidantes | es_ES |
| dc.title | Evaluación del colorante de flor de Jamaica Hibiscus sabdariffa L, como sustituto parcial de nitrito en embutido de carne de cerdo. | es_ES |
| dc.type | bachelorThesis | es_ES |
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Except where otherwise noted, this item's license is described as Atribución-NoComercial-SinDerivadas 3.0 Ecuador