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dc.contributor.advisorMeléndez-Cáceres, Nylda A.
dc.contributor.authorMeléndez-Cáceres, Nayda A.
dc.date.accessioned2018-10-02T11:39:44Z
dc.date.available2018-10-02T11:39:44Z
dc.date.issued2015
dc.identifier.urihttps://hdl.handle.net/20.500.11801/971
dc.description.abstractThis research evaluated the effect of raw material composition from different sources on the formulation of meat patties. A mathematical model was developed that standardizes the formulation of these products using the fat content of the raw material and in the final product. Analyzed meat cuts included beef and pork trimming, and beef chuck. Moisture analysis and an oxidative rancidity index tests were conducted as quality considerations. These tests showed an inconsistency in the composition of the raw material from different sources and some cuts exhibited high levels of oxidative rancidity. The mathematical model conducted resulted with different possible formulations, two of which were analyzed in a sensory Triangle Test. We found no significant differences between both formulations, demonstrating the possible utility of this model.en_US
dc.description.abstractEn esta investigación se evaluó el efecto de la composición de la materia prima de diferente procedencia en la formulación de hamburguesas de carne. Además se desarrolló un modelo matemático que estandariza la formulación del producto utilizando el contenido de grasa en la materia prima y en el producto final. Los cortes de carne analizados fueron recortes y nuca de res y, recortes de cerdo. Como consideraciones de calidad se llevaron a cabo análisis de humedad e índice de rancidez oxidativa. Estas pruebas mostraron inconsistencia en la composición de la materia prima según la fuente de procedencia. En algunos cortes se encontraron altos valores del índice de rancidez oxidativa. El modelo matemático dio como resultado diferentes posibles formulaciones, donde dos fueron analizadas realizando una Prueba Triángulo. No hubo diferencias significativas entre ambas formulaciones, demostrando la posible utilidad de este modelo.en_US
dc.language.isoesen_US
dc.subjectHamburguesasen_US
dc.subjectMateria primaen_US
dc.subjectMeat pattiesen_US
dc.subject.lcshHamburguers--Compositionen_US
dc.subject.lcshMeats cuts--Compositionen_US
dc.subject.lcshRancidityen_US
dc.titleEstandarización de la formulación de hamburguesas de carne (meat patties) con base a la composición de la materia primaen_US
dc.typeThesisen_US
dc.rights.licenseAll rights reserveden_US
dc.rights.holder(c) 2015 Nayda Angélica Meléndez Cáceres.en_US
dc.contributor.committeeNegrón, Edna
dc.contributor.committeePérez, Fernando
dc.contributor.committeePlaza, María L.
dc.contributor.committeeRivera, Aixa
dc.contributor.representativeOrtiz-Colón, Gullermo
thesis.degree.levelM.A.en_US
thesis.degree.disciplineFood Science and Technology Programen_US
dc.contributor.collegeCollege of Agricultural Sciencesen_US
dc.contributor.departmentDepartment of Crops and Agro-Environmental Sciencesen_US
dc.description.graduationSemesterSpringen_US
dc.description.graduationYear2015en_US


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    Items included under this collection are theses, dissertations, and project reports submitted as a requirement for completing a graduate degree at UPR-Mayagüez.

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