Elaboración de pasta untable a partir de recortes de pota (Dosidicus gigas) en envase ¼ club
2019
Raúl Porturas Olaechea | Magnolia Hurtado Soria | Fredy Crispín Sánchez
The spreadable paste squid canned was developed from cuttings from the mantle of the squid, they were subjected to pre-treatment consisting of dipping the cuttings in a solution of citric acid 0.05 M for 2 hours and then boiled for 10 minutes, showing better sensory characteristics that cuts cooked for 25 minutes. The formula used to make the spreadable paste squid was: scraps of squid (44.4%), evaporated milk (7.4%), flour (2.8%), salt (0.9%), water (37.0%), margarine (7.4 %), xanthan gum (0.1%) and cheese flavoring (1,5ml/Kg). Also, time of sterilization time was found, resulting in 52 minutes at 115.9 °C, presenting a minimum Fo value of 6.001 minutes and a total of 7.217 minutes reaching the lower cooling time, achieving the commercial sterility of the product. On the other hand, the product was summited to the sensory evaluation of 40 panelists, presenting between these a good sensory acceptability. From the results, it may indicate that the spreadable paste canned squid is a firm, tender chew, without actually having the softness of a pate food, but doughy enough to slather.
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