Emulsiones gel de Sacha Inchi como ingrediente funcional en la elaboración de salchichas

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dc.contributor.advisorGutierrez Alvarez, Luis Felipespa
dc.contributor.advisorLopez Vargas, Jairo Humbertospa
dc.contributor.authorPorras Cárdenas, Maria Eugeniaspa
dc.contributor.orcidPorras Cardenas, Maria Eugenia [0009-0001-1011-0567]spa
dc.contributor.researchgroupGrupo de Investigación en Biomoléculas Alimentariasspa
dc.date.accessioned2024-11-01T13:03:56Z
dc.date.available2024-11-01T13:03:56Z
dc.date.issued2024
dc.descriptionilustraciones, fotografías, tablasspa
dc.description.abstractEn este trabajo se investigó la inclusión de aceite y torta prensada como fuente natural de ácidos grasos esenciales Omega 3 y proteínas de Sacha Inchi (Plukenetia volubilis), en la elaboración de salchichas tipo frankfurt. Para ello, se elaboraron emulsiones gel (O/W) con aceite de Sacha Inchi y proteína de soya, la cual se sustituyó parcialmente por torta prensada de Sacha Inchi en proporciones de 10, 20, 30 y 40%. Las propiedades tecnofuncionales y fisicoquímicas de estas emulsiones, se evaluaron durante 14 días de almacenamiento refrigerado. La emulsión gel con el 20% de torta prensada de Sacha Inchi que presento las mejores propiedades se empleó como ingrediente funcional en un producto cárnico tipo salchicha como sustituto parcial de la grasa dorsal de cerdo (15, 25, 35%) para reducir grasas saturadas de origen animal, y en el marco de la economía circular aprovechar la torta prensada de Sacha Inchi como alternativa de uso en la cadena de valor de Sacha Inchi. Las propiedades tecnofuncionales, fisicoquímicas y microbiológicas de las salchichas con la emulsion gel, se evaluaron durante 21 días de almacenamiento refrigerado. La aceptación sensorial de las salchichas fue del 75%. En general los resultados sugieren que el Sacha Inchi puede utilizarse como un ingrediente con componentes bioactivos para aplicar en la industria de alimentos, especialmente la de productos cárnicos (Texto tomado de la fuente).spa
dc.description.abstractIn this work, the inclusion of oil and pressed cake as a natural source of Omega 3 essential fatty acids and proteins from Sacha Inchi (Plukenetia volubilis) was investigated in the production of frankfurter sausages. For this, gel emulsions (O/W) were prepared with Sacha Inchi oil and soy protein, which was partially replaced by Sacha Inchi press cake in proportions of 10, 20, 30 and 40%. The technofunctional and physicochemical properties of these emulsions were evaluated during 14 days of refrigerated storage. The gel emulsion 20% Sacha Inchi press cake that presented the best properties was used as a functional ingredient in a sausage-type meat product as a partial substitute for pork back fat (15, 25, 35%) to reduce saturated fats and within the framework of the circular economy, take advantage of Sacha Inchi pressed cake as an alternative for use in the Sacha Inchi value chain. The techno-functional, physicochemical and microbiological properties of the sausages with the gel emulsion were evaluated during 21 days of refrigerated storage. The sensory acceptance of the sausages was 75%. In general, the results suggest that Sacha Inchi can be used as an ingredient with bioactive components to be applied in the food industry, especially the meat products industry.eng
dc.description.degreelevelMaestríaspa
dc.description.degreenameMagíster en Ciencia y Tecnología de Alimentosspa
dc.description.researchareaDiseño y desarrollo de productos alimenticiosspa
dc.format.extentxiv, 53 páginasspa
dc.format.mimetypeapplication/pdfspa
dc.identifier.instnameUniversidad Nacional de Colombiaspa
dc.identifier.reponameRepositorio Institucional Universidad Nacional de Colombiaspa
dc.identifier.repourlhttps://repositorio.unal.edu.co/spa
dc.identifier.urihttps://repositorio.unal.edu.co/handle/unal/87139
dc.language.isospaspa
dc.publisherUniversidad Nacional de Colombiaspa
dc.publisher.branchUniversidad Nacional de Colombia - Sede Bogotáspa
dc.publisher.facultyFacultad de Ciencias Agrariasspa
dc.publisher.placeBogotá, Colombiaspa
dc.publisher.programBogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de Alimentosspa
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dc.rights.accessrightsinfo:eu-repo/semantics/openAccessspa
dc.rights.licenseReconocimiento 4.0 Internacionalspa
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/spa
dc.subject.ddc630 - Agricultura y tecnologías relacionadas::631 - Técnicas específicas, aparatos, equipos, materialesspa
dc.subject.ddc610 - Medicina y salud::613 - Salud y seguridad personalspa
dc.subject.lembSEMILLAS OLEAGINOSASspa
dc.subject.lembOilseedseng
dc.subject.lembACIDOS GRASOS OMEGA 3spa
dc.subject.lembOmega 3 fatty acidseng
dc.subject.lembEMBUTIDOSspa
dc.subject.lembSausageseng
dc.subject.lembSOYA COMO ALIMENTOspa
dc.subject.lembSoybean as foodeng
dc.subject.proposalEmulsion gelspa
dc.subject.proposalAcidos grasos esencialesspa
dc.subject.proposalSacha Inchi (Plukenetia volubilis)spa
dc.subject.proposalSalchichasspa
dc.subject.proposalPerfil lipídicospa
dc.subject.proposalGel Emulsioneng
dc.subject.proposalEssential fatty acidseng
dc.subject.proposalSacha Inchi (Plukenetia volubilis)eng
dc.subject.proposalLipid Profileeng
dc.subject.proposalProteinseng
dc.titleEmulsiones gel de Sacha Inchi como ingrediente funcional en la elaboración de salchichasspa
dc.title.translatedSacha Inchi gel emulsions as a functional ingredient in the production of sausages
dc.typeTrabajo de grado - Maestríaspa
dc.type.coarhttp://purl.org/coar/resource_type/c_bdccspa
dc.type.coarversionhttp://purl.org/coar/version/c_ab4af688f83e57aaspa
dc.type.contentTextspa
dc.type.driverinfo:eu-repo/semantics/masterThesisspa
dc.type.redcolhttp://purl.org/redcol/resource_type/TMspa
dc.type.versioninfo:eu-repo/semantics/acceptedVersionspa
dcterms.audience.professionaldevelopmentEstudiantesspa
dcterms.audience.professionaldevelopmentInvestigadoresspa
dcterms.audience.professionaldevelopmentPúblico generalspa
oaire.accessrightshttp://purl.org/coar/access_right/c_abf2spa

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