Publicación:
EVALUATION OF DETERIORATION PATHWAYS OF AN ARTISANAL SAUCE FOR ITS MARKETING

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dc.creatorGLADYS DEL CARMEN QUEZADA FIGUEROA
dc.creatorORIETTA LIZET SEGURA BADILLA
dc.date2022
dc.date.accessioned2025-01-10T15:33:16Z
dc.date.available2025-01-10T15:33:16Z
dc.date.issued2022
dc.description.abstractINTRODUCTION: 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....
dc.formatapplication/pdf
dc.identifier.doi10.14306/renhyd.26.4.1713
dc.identifier.issn2174-5145
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/12561
dc.languagespa
dc.publisherREVISTA ESPAÑOLA DE NUTRICIÓN HUMANA Y DIETÉTICA
dc.relation.uri10.14306/renhyd.26.4.1713
dc.rightsPUBLICADA
dc.subjectINOCUIDAD DE LOS ALIMENTOS
dc.subjectCONSERVACIÓN DE ALIMENTOS
dc.subjectANÁLISIS DE LOS ALIMENTOS
dc.subjectALMACENAMIENTO DE ALIMENTOS.
dc.titleEVALUATION OF DETERIORATION PATHWAYS OF AN ARTISANAL SAUCE FOR ITS MARKETING
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE NUTRICION Y SALUD PUBLICA
ubb.Otra ReparticionDEPARTAMENTO DE NUTRICION Y SALUD PUBLICA
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
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