Practica 4 Corregida.docx - Instituto Tecnolgico de Tepic...

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Instituto Tecnológico de Tepic Departamento de Ing. Química y Bioquímica Carrera: Ing. Bioquímica Materia: Análisis de Alimentos Integrantes: No. de Control: Corona De la Rosa María Esther 14400291 Guillem Navarro Heidi Noemi 14400255 Machuca Mora Itzel Yuliani 14400267 Montoya Ramos Diana Karen 14400271 Fecha de Realización: 18/09/17 al 20/09/17 Fecha de entrega: 29/09/2017 Reporte de Practica # 4: Carnes Y Productos Cárnicos Maestra: M.C Rosa Castro Martínez
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Índice Introducción 2 I. Preparación de la muestra 6 II. Cloruros 15 III. Nitritos y Nitratos 16 IV. Determinación de pH 18 V. Almidón 19 VI. K VII. Contenido de azucares y carne 21 Tabla de resultados 22 Tabla nutrimental 23 Conclusión 23 Bibliografía 24 Introducción 1
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En esta práctica se analizó un embutido como es la salchicha la cual se sometió a diferentes metodologías para ciertas determinaciones como determinación de humedad, determinación
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