Estandarización y uso de un coproducto: disminución de residuos en proceso industrial de cocción de pollo
DOI:
https://doi.org/10.18270/rt.v18i2.4085Keywords:
coproduct, food waste, comment analysis, salt concentrationAbstract
The technical-economic viability of using a co-product (broth) in a chicken breast cooking process was evaluated in a restaurant chain industry in Bogotá, Colombia. 560 production batches were evaluated for 10 weeks. The co-product was standardized through electrical conductivity changes for the quantification of the salt concentration, sensory descriptors (odor, taste, and texture), and microbiological safety. The salt concentration obtained by linear regression was 2.08% w / w; the sensory descriptors for taste and odor were defined as salty, chicken, vegetables, pepper, and fatty appearance. The process conditions guaranteed microbiological safety, the temperature of 85 ° C and process time of 45 minutes. With the co-product, it was possible to substitute 5 SKUs for raw material; Thus, in 10 months, the production cost was reduced by 15,000 USD, and 61,000 liters of waste were eliminated, representing 13% w / w of solid waste. The production plan calculated using the exponential smoothing method yielded a MAPE of 3.41%, guaranteeing the total consumption of the co-product and the supply for the selected meat-based SKU´s
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