Utilización de leche en polvo como emulsionante natural en preparación de salchicha de ternera 2010

Abstract

The following thesis work is a research based on the investigation of milk powder as a natural emulsifier. The elaboration of the product was carried out in the Meat Production Center from Escuela Superior Politécnica de Chimborazo, located in Riobamba, microbiological and bromatological tests were carried out at Microbiological Chemical and Analytical Services (SAQMIC) Laboratory. The aim of this study was to investigate the use of different percentages (1.5, 2, 2.5) of milk powder as a natural emulsifier and to determine if this product can be used as an emulsifier in sausage making. It was demonstrated that the level of powdered milk that can be added is 1.5% since the milk powder can be used as binder and extender for the solubility it has to form a stable mixture, as the milk protein from milk acts as an emulsifier it contributes to the good consistency of the mixture, it also provides stability and allows to form a stable suspension for the texture to be firm and uniform. The microbiological and bromatological analysis of sausages prepared with different levels of milk powder meet the requirements of the INEN Ecuadorian Technical Norm, so; it makes the product to be suitable for human consumption.