Publicación: EVALUATION OF DETERIORATION PATHWAYS OF AN ARTISANAL SAUCE FOR ITS MARKETING
Fecha
2022
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REVISTA ESPAÑOLA DE NUTRICIÓN HUMANA Y DIETÉTICA
Resumen
INTRODUCTION: THERE IS AN INCREASING NUMBER OF CONSUMERS WHO APPRECIATE THE QUALITY OF A GOOD ARTISAN PRODUCT AND WHO, THEREFORE, ARE WILLING TO PAY FOR IT. THE ELABORATION OF ARTISANAL PRODUCTS SEEKS TO JUDICIOUSLY USE LABOR TO PRODUCE PRODUCTS WITH HIGH ADDED VALUE SUCH AS ORIGINALITY AND SENSORY QUALITIES. THE OBJECTIVE OF THIS WORK IS TO EVALUATE THE USEFUL LIFE AND THE LIMITING FACTOR OF DETERIORATION IN A HOMEMADE HOT SAUCE FOR ITS POTENTIAL COMMERCIALIZATION.
METHODOLOGY: THREE POSSIBLE PATHWAYS OF DETERIORATION WERE EVALUATED: MICROBIOLOGICAL DEGRADATION (DETERMINED BY THE TOTAL COUNT OF MESOPHILIC AEROBIC BACTERIA AND TOTAL COLIFORMS), DETERIORATION OF SENSORY CHARACTERISTICS (BY SENSORY EVALUATION USING A HEDONIC SCALE) AND PHYSICOCHEMICAL DETERIORATION DETERMINED BY DEGRADATION OF THE FAT AFTER STORAGE FOR 4 MONTHS AT 40°C.
RESULTS: NO DIFFERENCES WERE FOUND IN SENSORY CHARACTERISTICS BEFORE AND AFTER STORAGE (ALL P....
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INOCUIDAD DE LOS ALIMENTOS, CONSERVACIÓN DE ALIMENTOS, ANÁLISIS DE LOS ALIMENTOS, ALMACENAMIENTO DE ALIMENTOS.
