Implementación de un plan HACCP en una línea de elaboración de hidrolizado de hígado de pollo secado por SPRAY

• Autores: Ortiz, Luciano David
• Año de publicación: 2022
• Idioma: español castellano
• Tipo de recurso: tesis de maestría
• Colaborador/a o director/a de tesis: Sarasti, Miguel
• Materia: Hígado de pollo; Proteína hidrolizada; Seguridad alimentaria; Sistema HACCP; Implementación; Certificación; Hydrolyzed protein; Chicken liver; Food safety; HACCP system; Implementation; Certification
• Institución: Universidad Nacional de Luján

Fil: Ortíz, Luciano David. Universidad Nacional de Luján; Argentina.
Spray Dried Hydrolyzed Chicken Liver is a functional protein specially formulated to improve animal feeding performance and is obtained by enzymatic hydrolysis. Provides the following advantages; Low molecular weight proteins, prevention of allergic reaction in dogs and cats, favoring the bioavailability of aminoacids at the intestinal level. The hydrolyzed product line was developed by GTA (Granja Tres Arroyos) in 2019, launching its products in the local market, and for exclusive use for animal feeding. With a strong sales share in the local market, with a sales volume that by 2020 exceeded 400 tons of powdered hydrolyzed chicken liver. The product is highly valued by its customers given its characteristics as an energetic source, high digestibility, high protein content, and palatability. The GTA company aims to be able to export the product to diverse and demanding sanitary destinations such as Italy (European Union), Canada, the United States (Food and Drug Administration). For this, it must have the implementation of a HACCP plan; in accordance with Resolution No. 205/2014 of the National Service of Sanity and Quality of Agrofood (Senasa), European Regulation No. 183/2005, and the Federal Law on Food, Pharmaceutical and Cosmetic Products of the United States (FFDCA), among others. The achievement of a high level of protection of human and animal health constitutes one of the fundamental objectives in food safety. According to FAO, HACCP ̈is a worldwide-recognized systematic and preventive approach that addresses biological, chemical and physical hazards through anticipation and prevention, rather than through end-product inspection and testing ̈. The objective of this work is the development of a HACCP plan that identifies hazards related to consumer safety that may occur during the process of obtaining spray-dried hydrolyzed liver, establishing control procedures to guarantee the safety of the product. By everything exposed above, the implementation and subsequent certification by the company ́Granja Tres Arroyos ́ will be achieved.