Utilización de la soya (glycine max), para elaboración de carne de tipo artesanal sin aditivos químicos y determinar su vida de anaquel 2015

Abstract

The present investigation has as its main objective to use soy (Glycine max), for the elaboration of craft beef without chemical additives and determine its shelf life by correctly applying sanitary practices, culinary techniques and cooking methods. For this Project, a bromatological and microbiologic analysis and an acceptance test was performed, which allowed to procure a hygienic product, suitable for consumption and well_received by the public. The analysis made to the different culinary elaborations, allowed us to select the product with the best nutritional qualities and the longest shelf-life. Th estudies were elaborated in the technical laboratorios of the Experimental Kitchen of the School of Gastronomy of the ESPOCH, and had a duration of approximately six months. By means of the bromatological measurements it was determined that the formulation of the craft-type soy meat is the most optimal because it has a strong relation with the INEN parameters. In addition, the microbiological analysis helped to determine that the food had been prepared with the highest level of higiene, presenting a null microbial load and the analysis of shelf-life indicated that the máximum time of consumption is seven days. It was concluded that the récipe of greater efficiency is the CVS02 Vegetable Soy Beef 02 which is the one that presented the most benefits, so we recommend that it be elaborated due to its nutritional qualities.