Elaboración de salchicha frankfurter con la sustitución de carne de cerdo por carne de guanta en tresniveles (30%, 60%, y 100%)

In the Faculty of Engineering, School of Agro industrial Engineering, UNACH, Frankfurter sausages with agouti meat was prepared instead of pork at levéis of 30% 60% and 100% with four repetitions each one, distributed under a design completely at random. The experimental units were 3 kg in agouti meat, beef and pork lard plus additives and condiments, the process was: raw material acquisition, pitting, chopping, mincing, emulsifying, stuffing in synthetic guts, tying, scalding, cooling, packaging and commercialization. Nutritionally, the sausage varied, showing moisture contení 60.99%, dry matter 39.01%, protein 17.35%, fat 4.39%, and ash 2.48%; these valúes are higher than the ones required by INEN1 338 (1996) standard, the physical characteristics of the meat were not affected, receiving a rating of Very Good. The product is suitable for human consumption, because the amount of total coliforms is under the limit allowed by the INEN, and absence of fecal coliforms. The more agouti meat production, the cost is higher, so that when using agouti meat, the cost of sale must be higher because of the nutritional quality of the product, in this way it would produce a benefit / cost index of US$1.62 USD for the best treatment that corresponds to the use of agouti meat in a 100% replacing pork meat for Frankfurter sausage making.

• Hovedforfatter: Chacha Chacha, Néstor Flavio (author)
• Format: bachelorThesis
• Sprog: spa
• Udgivet: 2012
• Fag: Conservantes; Antioxidantes
• Online adgang: http://dspace.unach.edu.ec/handle/51000/408