Proyecto de Tesis
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UNIVERSIDAD NACIONAL DE SAN AGUSTIN.
PROYECTO TESIS: DETERMINACIÓN DE PARÁMETROS PARA LA ELABORACIÓN DE UN EMBUTIDO (JAMONA) A BASE CARNE DE ALPACA, CON LA SUSTITUCIÓN PARCIAL DE GRASA POR MALTO DEXTRINA Y ENRIQUECIDA CON HARINA DE QUINUA.
PRESENTADO POR: JAQUELYNE ROSARIO CUEVA MAMANI
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AREQUIPA, 2013
I.
Datos nominales del proyecto 1.1.
Título del proyecto.
DETERMINACIÓN DE PARÁMETROS PARA LA ELABORACIÓN DE UN EMBUTIDO (JAMONA) A BASE CARNE DE ALPACA, CON LA SUSTITUCIÓN PARCIAL DE GRASA POR MALTO DEXTRINA Y ENRIQUECIDA CON HARINA DE QUINUA.
1.2.
Ejecutor
Estudiante Jaquelyne Cueva Mamani
1.3.
Patrocinador
Ing. Antonio Durand Gamez
1.4.
Lugar de ejecución.
El presente proyecto se ejecutara en la ciudad de Arequipa.
1.5.
Fecha de inicio.
El inicio de actividades se realizará desde setiembre 2013.
1.6.
Fecha de termino
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Actualmente en el Perú existe problemas de mala alimentación, ya que los productos ricos en proteína (carne res, carne de cerdo, leche huevos, etc.) no están al alcance del sector popular, debido a sus elevados precios. Es importante que la población conozca sobre otras fuentes alimenticias de bajo costo y alto nivel nutritivo como es la carne de alpaca. Debido al creciente mercado de consumo de embutidos y a la mayor demanda de productos sanos bajos en grasas y colesterol y debido al incremento de productores de embutidos de baja calidad, el presente proyecto tiene como finalidad de producir alimentos de buena calidad, nutritivos y saludables para eso se utilizara como materia prima la carne de alpaca un tipo de carne muy nutritivo bajo en colesterol y alto en proteínas. El fundamento principal de este proyecto es desarrollar un producto a base de carne de alpaca enriquecida con harina de quínoa, que posea características sensoriales agradables, así como también una vida útil acorde a un producto y cumpla con las especificaciones microbiológicas descritas en el Reglamento Sanitario de los Alimentos.
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Darle valor agregado a la carne de alpaca y así masificar su consumo y de esta manera podremos aprovechar este abundante recurso. Intensificar la cría de alpacas por parte de las comunidades campesinas que se ubican en la sierra de nuestro país p aís y así de esta manera estos criadores obtengan ingresos más elevados por la venta de carne de alpaca y puedan mejorar su calidad de vida.
2.2.
Antecedentes
El incremento de la población, así como el sistema de alimentación no equilibrado, lleva a la comunidad científica a buscar nuevas formas de alimentación, más equilibradas y con un nivel nutricional superior. La motivación de trabajar con la carne de alpaca es por las grandes cualidades de la carne de alpaca (con un alto contenido de proteínas y bajo contenido de colesterol), además su alto grado de digestibilidad de esta carne para los consumidores de nuestro producto. La
act ual
situ ac ión
soc ioe con ómi ca,
ha
ll ev ad o a la s gr an de s em pr es as de l rubro a incursionar con productos de menor calidad y utilizando sustitutos de carne
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marca. Nuestra meta es proveer al mercado un producto de calidad a un menor o igual precio que la competencia ofrece sus productos de diferente calidad.
2.3.
Formulación del problema.
Determinar los parámetros los parámetros tecnológicos para la obtención de un embutido (jamonada) a base de carne de alpaca y la sustitución parcial de grasa por maltodextrina y enriquecida con harina de quinua.
2.4.
Finalidad.
La finalidad principal de este proyecto es desarrollar un producto a base de carne de alpaca enriquecida con harina de quínoa, que posea características sensoriales agradables, así como también una vida útil acorde a un producto y cumpla con las especificaciones microbiológicas descritas en el Reglamento Sanitario de los Alimentos.
2.5.
Justificación
2.5.1. Aspecto general. Este trabajo se plantea con la finalidad de elaborar un embutido escaldado (jamonada de alpaca), pretendiendo dar
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cárnicas para la elaboración de un producto de calidad e inocuo destinado al mercado regional 2.5.2. Aspecto tecnológico. El presente trabajo permitirá desarrollar el proceso tecnológico para la obtención de un nuevo producto innovador en la línea de embutidos asegurando la calidad de nuestro producto. 2.5.3. Aspecto social. Contribuir a la mejor calidad nutricional de la población Arequipeña fomentando el consumo de la carne de alpaca por su bajo contenido en grasa y colesterol, realzando su valor nutritivo con la adición de harina de quinua. 2.5.4. Aspecto económico. Fomentar la crianza de alpacas en la parte alta de la Región por presentar un bajo costo de la carne como materia prima, incrementando
así
su
consumo
e
incentivando
el
procesamiento de este tipo de carne, así mismo incentivando a la producción de embutidos así contribuiremos a elevar el nivel económico de los productores alpaqueros dándole un valor agregado.
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El presente trabajo trata de una investigación científica y tecnológica para elaborar un embutido (jamonada), estableciendo los parámetros adecuados para su elaboración, evaluando en la formulación optima de carne de alpaca, el porcentaje de sustitución óptimo de maltodextrina por la grasa y el porcentaje óptimo de harina de quinua para enriquecer nutricionalmente el producto, así como su respectivo control de calidad y análisis sensorial del producto final.
2.7.
Limitaciones.
Una de nuestras limitaciones para llevar a cabo el presente proyecto es la falta de un financiamiento económico para para ponerlo en marcha.
III.
Objetivos 3.1. -
General.
Determinar los los parámetros óptimos para la elaboración de
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-
Determinar los parámetros óptimos para la vida útil del producto final.
IV.
Marco teórico y conceptual. Jamonada: Este tipo de embutido escaldado está constituido por una masa hecha a base de carnes rojas y grasa de porcino, que tiene carne de bovino, que puede o no tener carne de porcino, puede o no tener pellejo de porcino; estos deben estar perfectamente triturados y mezclados. Además tiene agregados de trozos de carne curada de porcino, puede o no tener agregados de harina y/o féculas de almidón pues también tienes especias
que están distribuidos distribuidos
uniformemente. Composición química de la jamonada, 100g de jamonada aporta en promedio 333kcal.
CUADRO N°1: Composición química de la jamonada Composición
por
100g
de
Gramos (g)
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Ceniza
2,7
Composición
por
100g
de
Miligramos (mg)
porción Calcio
85
Fosforo
211
Hierro
1,5
Tiamina
0,04
Riboflavina
0,05
Fuente: Collazos et al. (1996) 4.1.
Materia prima.
Carne de alpaca. Las carnes de alpaca se caracterizan por su color rojo cereza, de olor suigéneris(propio de su género), de sabor agradable y textura medio suave. Pero como
en
todas
las
especies
animales
las
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caracterizándose por la formación de quistes microscópicos y macroscópicos en los músculos esqueléticos y también en el corazón, por lo que desmerece mucho la presentación y calidad de la carne. Las carnes provenientes de alpacas engordadas, son de sabor más acentuado, debido a la grasa (componentes ácidos grasos), en este caso el color de ellas, cambia a un rojo cremoso. En base a la composición química de las carnes de camélidos se deduce su gran valor alimenticio.
Composición química de la carne de alpaca Una de las ventajas que ofrece la carne de alpaca, desde el punto devista químico nutritivo, es que presenta un alto contenido de proteínas y sobretodo un contenido bajo de grasa. La digestibilidad y la absorción de losnutrientes mejora en una carne con poca grasa, ya que la grasa dificulta la, digestión, especialmente en la altura. La carne de alpaca es recomendable paratodos los consumidores, pero
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F u e n t e : B u s t i n z a 1 99 99 3
PROPIEDADES FUNCIONALES FUNCIONALES DE LA CARNE DE ALPACA ALPACA Las propiedades funcionales (PF) tratan del estudio del comportamiento de los componentes alimenticios, en los diferentes estados en los que estos se encuentran y en relación al medio que los rodea. Los diferentes componentes de los alimentos se pueden comportar de forma también diferente, así, tomemos un componente: Las Proteínas. Por ejemplo: las proteínas pr oteínas de leche son solubles en medio neutro, pero precipitan cuando el medio se acidifica; por otro lado, si estas proteínas son hidrolizadas, los productos resultantes serán ácido solubles. La capacidad de emulsificación (CE) y capacidad de retención de agua (CRA) son algunas de las propiedades funcionales apreciadas en productos cárnicos escaldados como la jamonada, entonces, si
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aceptadas. Un alimento puede ser muy nutritivo; pero esto tiene muy poca importancia si no es aceptado sensorialmente. La suplementación exitosa de alimentos y el reemplazo o simulación de proteínas tradicionales depende de que las nuevas proteínas tengan características funcionales que las hagan aceptables y, para lograr esto, los ingredientes usados deben de tener adecuadas propiedades funcionales. Si quisiéramos definir las PF, desde el punto de vista de las proteínas; podríamos decir que son cualquier propiedad físicoquímica que afecta el proceso tecnológico y los atributos de calidad del producto final. Esto refleja una complicada interacción entre la
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-
pH: moléculas proteicas no atraen a las moléculas de agua y tampoco hay repulsión entre ellas. Por encima del punto isoeléctrico aumentan las cargas y la atracción entre la proteína y el agua, hay repulsión entre las moléculas de proteína cargadas del mismo signo, aumentando el tamaño del espacio entre las miofibrillas.
-
Adición de sales (Cloruro de sodio y fosfatos): Si al añadir cloruro de sodio, la carne se encuentra a pH mayor que 5 la CRA se incrementa, pero si el pH es menor que 5 la CRA decrece.
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La harina de quinua es producida y comercializa en el Perú, Bolivia y Colombia (aunque en menor cantidad), sustituyendo muchas veces a la harina de trigo, enriquecido así sus derivados de panes, tortas y galletas.
Composición química de la quinua Cuadro Nº3: composición química de la quinua Calorías
351
Humedad
9.40 - 13 %
Carbohidratos
53.50 - 74.30 g
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mg/g proteína
Isoleucina
70,5
39
100
40
Leucina
68,3
76
65
70
Lisina
74
45
79
55
Metionina
22
22
25
35
Fenilalanina 40
52
14
60
Tirosina
12,5
30
Treonina
45,1
34
47
40
Triptofano
13
33
14
10
Valina
34
55
70
50
Histidina
28,2
24
27 30
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salsas, pasteles, aperitivos, galletas, productos cárnicos, productos lácteos, sopas, aderezos para ensaladas, helados, etc.
Clasificación de los sustitutos grasos Se pueden clasificar en los siguientes grupos.
Sustitutos de naturaleza lipídica Pueden tener diversas estructura molecular, destacando los triacilgliceridos sinteticos y componentes grasos acaloricos en los que se esterifican con ácidos grasos diversas moléculas como azucares y polialcoholes. Los primeros presentan moléculas compuestas por acidos grasos de difícil absorción o menor valor
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pequeño tamaño. Estas partículas, dispersadas en una fase acuosa imitan las propiedades organolépticas de las emulsiones de aceite en agu. Sin embargo existe un umbral por debajo del cual la proteínas no son percibidas en la boca como partículas individuales sino mas bien como un fluido continuo, parecido a una emulsion de materia grasa, este umbral de percepción estaría próximo a 3µm, un producto que contuviese partículas de talla superior a este umbral
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actuar formando una capa protectora para evitar la absorción de grasa durante el cocinado. Estos sustitutos de grasa, actúan diluyendo el poder energético de la de la grasa al sustituirlas por agua, fibras u otros componentes menos energéticos. Dentro de este grupo se han utilizado almidones modificados. Maltodextrinas, hidrolizados de arroz, celulosa microcristalina,
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Cuando
se
usan
en
altas
concentraciones
contribuyen
significativamente a dar cuerpo y viscosidad al alimento, al tiempo que producen en la boca una sensación similar al de la grasa. Se considera que una parte de la solución al 20-35% es equivalente a una parte del aceite, con lo que se obtienen una reducción neta próxima de 8 Kcal/g. las maltodextrinas al igual que ocurre con el almidón pueden enmascarar o modificar el sabor. Además, es
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Higroscopicidad variable dependiendo del grado de
conversión (DE).
En solución presentan un sabor entre neutro y algo dulzón.
Baja densidad aparente y buena dispersabilidad.
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etapa se agregan todos los ingredientes y siguiendo el procedimiento que a continuación se detalla:
Colocar la carne previamente curada en la la cutter, dar algunas vueltas para el picado. De inmediato adicionar la sal, polifosfato de sodio, fécula de papa y proteína aislada de soya y los demás insumos. Continuar el picado a mayor velocidad.
Una vez vez formada formada la emulsión agregar el colorante y finalmente la
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microbiano. En esta operación, la temperatura interna del
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DIAGRA DE BLOQUE PARA LA ELABORACION DE JAMONADA
CARNE DE ALPCA
GRASA
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Diagrama experimental. DIAGRA EXPERIMENTAL DE FLUJO
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V.
Variables e indicadores
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Carne de alpaca: Tipo huacaya, ya que esta contiene
mayor porcentaje de carne que la de tipo suri. Se escoje la alpaca
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