Estudio Comparativo de Técnicas de Ahumado en Camarones. 2011

Abstract

This study was done in the Meat Production Center of Cattle Science Faculty of the “Escuela Superior Politéctica de Chimborazo”, located in Riobamba city, South Panamerican highway km 1½. The objectives of this study were: to study comparatively the different smoking techniques on shrimps, do the smoking on shrimps using different techniques and determine the bromatologic, organoleptic and microbiological characteristics of the smoked shrimps. 32 kilos of shrimp were evaluated with the use of three types of smoking (cold 30°C, hot 70°C and liquid) in front of a control treatment (with smoking process) with four repetitions by treatment. The experimental result was subjected to chance analysis and average separation through the Tukey test and the organoleptic characteristics to the Rating Test. It was determined that when using the hot smoking on shrimps, it presented 28.90% protein, 2.11% fat, 64.94% humidity and 3.12% ashes; presenting statistical differences with the rest of treatments; in the same way, with this treatment, the greatest score was obtained about color (4.88/5), smell (4.80/5), flavor (4.75/5) and consistency (4.90/5) accumulating a total of 19.33/2o points, equivalent to an acceptability of 96.63%, receiving a grade of very well. According to the microbiological analysis, presence of total mesophilic and coliform aerobic was found in quantities that don´t overpass INEN demanded limits (1x104 UFC/g y 1x103 UFC/g respectively). It is concluded that the use of smoking on the heat permits to obtain a greater quantity of protein, less percentage of humidity, greater quantity of ashes and improve the total organoleptic of the finished product. It is recommended that people prepare smoked shrimps applying this treatment.