Evaluación de las propiedades del toronche (Vasconcellea Stipulata) como ablandador de carnes de res

Abstract

This research work evaluated the properties of Toronche (Vasconcellea stipulata) as beef tenderizer in the so-called courtroom. The investigation was experimental, applying a design (DBCA), three T1 treatments were established (3mg, T2 (6 mg) and T3 (9 mg) of grapefruit powder with three repetitions to each treatment, the test data was made of normality of shapiro wilk for the application of ANOVA and DUNCAN with a 95% probability of certainty and a 5% error, for the confirmation of the hypothesis the CHI SQUARE method was used, which proved that the texture of the toronche improved the texture of the With the softener in powder, bromatological analyzes were carried out, showing protein 10.38%, fat 1.34%, humidity 3.85% and ash 8.35%, microbiological analysis indicates absence of Total Coliforms (CFU / g). ) and Echericha Coli (CFU / g) as indicated by the NTE INEN standards 781, 523, 540, and 544. To evaluate the texture, the Brookfiel Texturometer was used, obtaining that with T2 (6mg) there was greater softening, resulting in the cycle 1 of hardness 13.03 N cycle d Total work 0.483 J, adhesive force 0.09 J, adhesiveness 0.0001 J, cycle 2 hardness 12.26 N, cohesiveness, 0.76 dimensionless, cycle 2 of total work 0.0388 J and chewiness 0.0662. The sensory parameter of texture was evaluated in greater percentage in the treatments T1 (3mg), T2 (6mg), T3 (9mg), in which the sensory descriptor "slightly soft" prevails, the control treatment presented prevalence in the descriptor "dura " In the smell parameter the "like" descriptor prevails, the T2 sample (6 mg ) has a better smell over the rest, and the color parameter prevails in the descriptor "I like it" and "I like it a lot", the sample TP (0mg) ) is the best valued, and in the flavor parameter there was preference in "I like", the TP sample (0 mg) being better valued.