No label defined (Q3251704)
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Project 0.2262143443555077 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | No label defined |
Project 0.2262143443555077 in Spain |
Statements
1,645.0 Euro
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3,290.0 Euro
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50.0 percent
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1 January 2017
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31 December 2017
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INDUSTRIAS CARNICAS LA COPE, S.A.
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46244
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El objeto del presente proyecto es desarrollar un nuevo producto de chistorra con una elevada vida útil y unas mejoradas propiedades organolépticas mediante el estudio de nuevas formulaciones que permita eliminar o reducir sustancialmente la presencia de conservantes artificiales como nitratos o nitritos. Dicha investigación analizará los conservantes empleados y la tripa utilizada como vías para lograr un aumento cuantificable en la vida útil. Para alcanzar el objetivo propuesto se plantea el estudio de sustancias naturales (especias, hierbas, extractos vegetales¿) con propiedades antimicrobianas de manera que se pueda determinar cuáles de ellas son más efectivas en el medio que ofrece la chistorra y qué concentraciones permiten establecer unas condiciones de seguridad alimentaria. Se trata de modificar la naturaleza de los conservantes adicionados al producto de manera que se obtenga un producto con un tiempo de vida útil mayor y una cantidad de conservantes artificiales menor o, si (Spanish)
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The purpose of this project is to develop a new product with high chistorra life and some improved organoleptic properties by studying new formulations that allow eliminate or substantially reduce the presence of artificial preservatives such as nitrates or nitrites. Such research will analyze the preservatives employees and casing used as a means to achieve measurable increase in lifespan. To achieve the objective the study of natural substances (spices, herbs, extracts vegetales¿) with antimicrobial properties so that you can determine which ones are most effective in the medium that offers the chistorra and what concentrations allow you to set conditions arises food security. This is to change the nature of preservatives added to the product so that a product is obtained with a longer life and a smaller amount of artificial preservatives or, if possible, with absence of these. The modification in the formulation of a meat product is not a simple task since the new formulation must a (English)
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Torrent
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Identifiers
20F01020101U_IVCI00000ACPA7036
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