Optimización del método para la obtención de grenetina a partir de residuos avícolas para su aplicación en la elaboración de gelatinas saborizadas

Abstract

The present research proyect has objetive to optimize the method for obtaining of grenetina from poultry waste ( chiken feet) for application in the elaboration for flavored jellies The obtaining of said susbtance it can perfom by two methodod; termal method and Chemical method. For the termal method it was tested with the extraction of grenetina for several hours at temperatura the same that varies in a range of 60 to 80oC; in orden to optimize the process was done the extracction of the grenetina in a reactor where time and pressure they could be controlled thus optimizing these parameters. For the implemetation of Chemical method the use of experimental design is considered rk; for the approach of said desing it is taken as variables reagent concentration, residence time and extracción time. Made the experiments for both methods were analyzed to determine which was the experiment that more than present the best performance, and the morepresents the best organoleptic properties to continue with the next part of the project that consists in making flavored gelatins. Once the experiments were done, it was determined that the best experiment, is MQ1 which presented a 3.25% yield as well as its organoleptic properties were the most suitable to continue with the next stage; said experiment corresponds to the chemical method.

Through different bromatological tests the quality of the elaborated product was determined, whose physical, chemical and microbiological parameters comply with current regulations. For its part, the sensory analysis determined the acceptance of the consumer to the flavored gelatins.