“Enlatado de almejas de agua dulce (Anodontites trapesialis), Ahumadas y conservadas en aceite vegetal”

• Autor: Ruiz Saavedra, Fernando
• Formato: tesis de grado
• Fecha de Publicación: 2000
• Institución: Universidad Nacional de San Martin - Tarapoto
• Repositorio: UNSM-Institucional
• Lenguaje: español
• OAI Identifier: oai:repositorio.unsm.edu.pe:11458/50
• Enlace del recurso: http://hdl.handle.net/11458/50
• Nivel de acceso: acceso abierto
• Materia: Enlatado; Almejas; Agua; Dulce; Anodontites; Trapesialis; Ahumadas; Conservadas; Aceite; Vegetal

The present study was carried out with the aim of developing a canned clam (Anodontites trapesialis) freshwater smoked in vegetable oil. The variables studied were loss of weight and variation in the texture of the edible part of the clam for the pre-cooking, different times of immersion in brine, smoked different times and time of heat treatment. The results showed that it is more convenient to perform first the desvalvado and gutted and then the pre-cooking, since you get a cleaner and with a better texture, product being suitable for precooking of 7 minutes time, time of ensalmuerado (10% solution of salt and citric acid 0.6%) was 10 minutes, ample smoked at a temperature of 55 ° C was of 60 minutes and the time of heat treatment found It was 46.5 minutes to 116 ° C. Stability analysis (organoleptic, and physical - chemical and microbiological), to the 45 days of storage...