Efecto de la concentración del aceite esencial de tomillo (thymus vulgaris) sobre la vida útil del queso fresco artesanal
The following work was carried out with the objective of establishing the concentration of thyme essential oil (EAT) to extend the shelf life of artisanal fresh cheese, the cheese was made in Agroindustrias la Marimba in the city of Quinindé from bovine milk Whole and a unial factorial design was de...
| Author: | |
|---|---|
| Format: | master thesis |
| Status: | Published version |
| Publication Date: | 2019 |
| Country: | Ecuador |
| Institution: | Escuela Superior Politécnica Agropecuaria de Manabí |
| Repository: | Repositorio Escuela Superior Politécnica Agropecuaria de Manabí |
| Language: | Spanish |
| OAI Identifier: | oai:repositorio.espam.edu.ec:42000/1070 |
| Online Access: | http://repositorio.espam.edu.ec/handle/42000/1070 |
| Access Level: | Open access |
| Keyword: | Staphylococcus aureus Análisis sensorial Conservación de quesos Antimicrobiano |
| Summary: | The following work was carried out with the objective of establishing the concentration of thyme essential oil (EAT) to extend the shelf life of artisanal fresh cheese, the cheese was made in Agroindustrias la Marimba in the city of Quinindé from bovine milk Whole and a unial factorial design was designed, the factor was the% of AET which was added in 3 levels (0.1–0.2 and 0.3%) with 3 replicates. The subjects were determined acidity, moisture and fat, hardness within the texture profile analysis (TPA), Staphylococcus aureus according to the INEN 1529-14 standard and sensory analysis; Statistically, the variables TPA, humidity, acidity and fat are normal, the firmness variable does not behave homogeneously while the other variables humidity and acidity with a sig p> 0.05 indicate that they behave homogeneously. When determining the shelf life of the cheese, determining the pH, the level of 0.3% AET reaches a longer shelf life (6.03 days), although there were no statistical differences between the variants. In the sensory analysis, cheese with low AET level (0.1%) had greater acceptance in the attributes of smell and taste (3.61 and 3.99 points respectively); on the other hand, in the texture parameter the best response (3.80 points) was changed with the highest level of AET (0.3%). Therefore, it is concluded that from the sensory point of view, AET should not be added for the elaboration of questions that are commercial expenses. |
|---|