Utilización del empacado al vacío como método de conservación de las ancas de rana toro marinadas y su introducción en el campo gastronómico, ESPOCH 2014

Abstract

The purpose of the research was use the vacuum packing as a method of preservation of marinated bullfrog legs (Lithobates Catesbeianus) and its introduction in the gastronomic field. The metodology used was experimental, formulating and developing three types of marinated: bittersweet, lemon and wine in defferent percentages, which were employed as a flavoring and preservative of the raw material, by introducing three frogs´ legs by pax with a weight of 210 gr. and then to vacuum pack, maintaining them for a period of 15, 30 and 45 days in refrigeration and subjected to a microbiological analysis which produced a result within the quality standards and suitable for the human consumption the tasting test were done with a number of 25 students by means of an acceptability test. The perfect blend and dose of the marinades accompanied by a good vacuum packaging is a favorable solution for an excellent preservation of the food in this case fregs´ legs, getting a good taste and a shelf-life greater tan 30 days, and they are within the limits for 4 degrees Celsius. This vacuum packaging method is recommended to preserve the food, the same one that will allow lengthening the useful life and being suitable for human consumption.