Carrera Ingeniería Bioquímica

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    Determinación del perfil lipídico en carne de cuy mediante el desarrollo e implementación de un método analítico, como aporte a la información nutricional en la provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2021-09) Aguilar Villalva, Kevin David; Pérez Aldas, Lander Vinicio
    Knowing the content of fatty acids in the different foods of mass consumption in the population is of vital importance, in this way we look for alternatives of foods that contribute with a high nutritional value and leave out processed foods that trigger serious diseases. The guinea pig (Cavia porcellus) is a small rodent mammal native to the South American Andes and is made up of the carcass that represents 65 percent of the live weight of the guinea pig, 14 -18 percent abdominal viscera, and to a lesser extent hair and blood. Therefore, guinea pig meat has high protein value and low, cholesterol and sodium, in such a way it is intended to determine the content and composition of fatty acids. The methods were used; synthetic and inductive - deductive to analyze bibliographically the saturated and unsaturated fatty acids, and through the analytical method the physicochemical parameters and lipid profile of guinea pig meat as complementary information and its effects on the health of consumers. Being the most efficient chromatographic technique coupled with mass spectrometry for the analysis of fatty acid methyl esters, pointing out that guinea pig meat is high in protein value, low in fat and that it presents different nutritional qualities and health benefits.