Desarrollo de embutido de pasta fina a base de subproducto del camarón (Litopenaeus vannamei) incorporando Bactoferm LHP (Pediococcus acidilactici y Pediococcus pentosaceus).
| dc.contributor.advisor | Salazar Llorente, Enrique José | |
| dc.contributor.author | Diaz Ruiz, Josthyn Paul | |
| dc.date.accessioned | 2025-04-24T20:02:42Z | |
| dc.date.available | 2025-04-24T20:02:42Z | |
| dc.date.issued | 2025 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/17877 | |
| dc.description | This research addresses the valorization of broken shrimp from the Ecuadorian shrimp industry, which represents 25,000 tons of by-products annually. A sausage is developed using Bactoferm LHP (Pediococcus acidilactici and Pediococcus pentosaceus) as a starter culture, following the NTE INEN 1388:96 standard. A bifactorial design evaluates four concentrations of the culture (0%, 0.2%, 0.3%, 0.5%) and two binders (potato and cassava starch at 3%), with fermentation at ≤15±2°C for 48 hours. The results show a decrease in pH (7.25-6.22), an increase in acidity (0.21%-0.84%), variations in moisture (71.32%-75.76%), ash content (2.42%-2.61%), and cooking loss (4.65%-13.26%). The water retention capacity does not show significant differences (7.88%-12.22%). The sensory evaluation indicates differences in color, texture, and acceptability, highlighting the treatment with 0.5% culture and potato starch. Microbiological analyses confirm the absence of pathogens, with the growth of lactic acid bacteria proportional to the concentration of the culture (R²=0.85). The predominant flavor is sweet in all treatments. Treatment 7 (0.5% Bactoferm LHP and 3% potato starch) shows the least cooking loss, adequate ash content, favorable bacterial count, and maximum sensory acceptability (4/5). The product meets the microbiological and ash parameters of the regulations, although it does not reach the required pH after 48 hours, needing more fermentation time for complete optimization. | es_ES |
| dc.description | This research addresses the valorization of broken shrimp from the Ecuadorian shrimp industry, which represents 25,000 tons of by-products annually. A sausage is developed using Bactoferm LHP (Pediococcus acidilactici and Pediococcus pentosaceus) as a starter culture, following the NTE INEN 1388:96 standard. A bifactorial design evaluates four concentrations of the culture (0%, 0.2%, 0.3%, 0.5%) and two binders (potato and cassava starch at 3%), with fermentation at ≤15±2°C for 48 hours. The results show a decrease in pH (7.25-6.22), an increase in acidity (0.21%-0.84%), variations in moisture (71.32%-75.76%), ash content (2.42%-2.61%), and cooking loss (4.65%-13.26%). The water retention capacity does not show significant differences (7.88%-12.22%). The sensory evaluation indicates differences in color, texture, and acceptability, highlighting the treatment with 0.5% culture and potato starch. Microbiological analyses confirm the absence of pathogens, with the growth of lactic acid bacteria proportional to the concentration of the culture (R²=0.85). The predominant flavor is sweet in all treatments. Treatment 7 (0.5% Bactoferm LHP and 3% potato starch) shows the least cooking loss, adequate ash content, favorable bacterial count, and maximum sensory acceptability (4/5). The product meets the microbiological and ash parameters of the regulations, although it does not reach the required pH after 48 hours, needing more fermentation time for complete optimization. | es_ES |
| dc.description.abstract | Esta investigación aborda la valorización del camarón broken de la industria camaronera ecuatoriana, que representa 25,000 toneladas anuales de subproductos. Se desarrolla un embutido utilizando Bactoferm LHP (Pediococcus acidilactici y Pediococcus pentosaceus) como cultivo iniciador, siguiendo la norma NTE INEN 1388:96. Un diseño bifactorial evalúa cuatro concentraciones del cultivo (0%, 0.2%, 0.3%, 0.5%) y dos aglutinantes (almidón de papa y yuca al 3%), con fermentación a ≤15±2°C durante 48 horas. Los resultados muestran disminución del pH (7.25-6.22), aumento de acidez (0.21%-0.84%), variaciones en humedad (71.32%-75.76%), cenizas (2.42%-2.61%) y pérdida por cocción (4.65%-13.26%). La capacidad de retención de agua no presenta diferencias significativas (7.88%-12.22%). La evaluación sensorial indica diferencias en color, textura y aceptabilidad, destacando el tratamiento con 0.5% de cultivo y almidón de papa. Los análisis microbiológicos confirman ausencia de patógenos, con crecimiento de bacterias ácido lácticas proporcional a la concentración del cultivo (R²=0.85). El sabor predominante es dulce en todos los tratamientos. El tratamiento 7 (0.5% Bactoferm LHP y 3% almidón de papa) presenta menor pérdida por cocción, adecuado contenido de cenizas, favorable recuento bacteriano y máxima aceptabilidad sensorial (4/5). El producto cumple parámetros microbiológicos y de cenizas de la normativa, aunque no alcanza el pH requerido tras 48 horas, necesitando mayor tiempo de fermentación para optimización completa. | es_ES |
| dc.format.extent | 79 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | BABAHOYO: UTB, 2025 | es_ES |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
| dc.subject | Reutilización | es_ES |
| dc.subject | Rentabilidad | es_ES |
| dc.subject | Biomasa | es_ES |
| dc.subject | Acidificación | es_ES |
| dc.subject | Fermentación | es_ES |
| dc.title | Desarrollo de embutido de pasta fina a base de subproducto del camarón (Litopenaeus vannamei) incorporando Bactoferm LHP (Pediococcus acidilactici y Pediococcus pentosaceus). | es_ES |
| dc.type | bachelorThesis | es_ES |
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