Influencia de la adición de harina de quinua como fuente proteica en la calidad de un embutido a base de carne de corvina y camarón obtenidos en la isla Puná.

Abstract

Seafood sausages are developing an increase in their demand in Ecuador; the addition of non-traditional inputs, but of high nutritional value can generate an improvement in nutritional quality and in the cost. Quinoa is an Andean grain which has a considerable supply in Ecuador, so it is low cost; The objective of this study was to develop a sausage of meagre, shrimp and quinoa that meets the quality requirements. For this purpose, 17 combinations were designed through the statistical program expert design 12 based on the restrictions that were within those considered by the regulations. The formulations and repetitions were evaluated by a sensory panel made up of 15 semi-trained panelists from the UCSG Nutrition program. The results of the evaluations were entered into the software that generated the formulation that was selected, which was made up of 6.5 % quinoa flour, 44.33 % shrimp and 39.17 % meagre. It was possible to increase the value of proteins compared to other substitutes for animal protein and the acceptability of the sensory panel, demonstrating the viability of the product.