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https://repositoriodspace.unipamplona.edu.co/jspui/handle/20.500.12744/4793Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.contributor.author | Verjel Delgado, María Fernanda. | - |
| dc.date.accessioned | 2022-11-28T22:20:17Z | - |
| dc.date.available | 2020-09-18 | - |
| dc.date.available | 2022-11-28T22:20:17Z | - |
| dc.date.issued | 2020 | - |
| dc.identifier.citation | Verjel Delgado, M. F. (2020). Efecto del tratamiento con plasma frío sobre emulsiones cárnicas [Trabajo de Grado Pregrado, Universidad de Pamplona] Repositorio Hulago Universidad de Pamplona. http://repositoriodspace.unipamplona.edu.co/jspui/handle/20.500.12744/4793 | es_CO |
| dc.identifier.uri | http://repositoriodspace.unipamplona.edu.co/jspui/handle/20.500.12744/4793 | - |
| dc.description | El plasma frío es utilizado para inactivar microorganismos y desinfectar superficies mediante la descarga de gas ionizado. El objetivo de este trabajo fue evaluar el efecto del tiempo de tratamiento (0, 2 y 5min) con plasma frío (1000V/480Pa/Helio) sobre las propiedades fisicoquímicas (pH, Colorimetría, Estabilidad, Microestructura, CRA) y funcionales (Digestibilidad Enzimática) de una emulsión de cárnica (18,8% proteína cárnica, grasa 17,2% grasa, 63,3% agua). Se observaron los cambios producidos por el tratamiento durante los días 2 y 4 posteriores al tratamiento. Para el análisis se utilizaron métodos de la A.O.AC (2016). El color se determinó en la escala CIELab, la digestibilidad por método enzimático in vitro y la microestructura se analizó con el software Motic-plus. En los resultados se encontró que el tratamiento disminuyó la Luminosidad (L) de las muestras tratadas durante 2 min en 11 unidades en el primer día y se mantuvo en el tiempo; mientras que en las muestras tratadas durante 4 min no hubo alteraciones, la coordenada a aumentó dos unidades en el primer día en las muestras tratadas durante 5 min, la coordenada b disminuyó con mayor exposición al tratamiento. El tratamiento y el tiempo de almacenamiento no tuvieron influencia significativa (p>0,05) en el pH y la estabilidad. La digestibilidad aumenta con el tratamiento y el tiempo de almacenamiento en 3,2%. El tratamiento disminuye la CRA pero aumenta el tamaño del glóbulo graso. El tratamiento afecta el color de las emulsiones estudiadas observándose mayor cambio a mayores tiempos de exposición. | es_CO |
| dc.description.abstract | Cold plasma is used to inactivate microorganisms and disinfect surfaces by discharging ionized gas. The objective of this work was to evaluate the effect of treatment time (0, 2 and 5min) with cold plasma (1000V / 480Pa / Helium) on the physicochemical (pH, Colorimetry, Stability, Microstructure, CRA) and functional properties (Enzymatic Digestibility ) of a meat emulsion (18.8% meat protein, 17.2% fat, 63.3% water). Changes produced by treatment were observed on days 2 and 4 after treatment. Methods from the A.O.AC (2016) were used for the analysis. Color was determined on the CIELab scale, digestibility by in vitro enzymatic method and the microstructure was analyzed with Motic-plus software. In the results, it was found that the treatment decreased the Luminosity (L) of the treated samples for 2 min in 11 units on the first day and was detected over time; while in the samples treated for 4 minutes, there were no alterations, the coordinate to samples two units on the first day in the samples treated for 5 minutes, the coordinate b decreased with greater exposure to treatment. Treatment and storage time had no significant influence (p> 0.05) on pH and stability. Digestibility increases with treatment and storage time by 3.2%. The treatment improved the CRA but increased the size of the fat globule. The treatment affects the color of the emulsions studied, observing a greater change at longer exposure tim. | es_CO |
| dc.format.extent | 40 | es_CO |
| dc.format.mimetype | application/pdf | es_CO |
| dc.language.iso | es | es_CO |
| dc.publisher | Universidad de Pamplona – Facultad de Ingenieras y Arquitectura. | es_CO |
| dc.subject | Carne de bovino. | es_CO |
| dc.subject | Plasma frio. | es_CO |
| dc.subject | Propiedades fisicoquímicas. | es_CO |
| dc.subject | Proteínas cárnicas. | es_CO |
| dc.title | Efecto del tratamiento con plasma frío sobre emulsiones cárnicas. | es_CO |
| dc.type | http://purl.org/coar/resource_type/c_7a1f | es_CO |
| dc.date.accepted | 2020-06-18 | - |
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| dc.rights.accessrights | http://purl.org/coar/access_right/c_abf2 | es_CO |
| dc.type.coarversion | http://purl.org/coar/resource_type/c_2df8fbb1 | es_CO |
| Aparece en las colecciones: | Ingeniería de Alimentos | |
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| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| Verjel_2019_TG.pdf | Verjel_2019_TG | 838,05 kB | Adobe PDF | Visualizar/Abrir |
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