Uso de salvado de arroz (Oryza sativa L.) como fuente de fibra en la elaboración de una salchicha tipo II a base de camarón blanco (Litopenaeus vannamei).

Abstract

Ecuadorian fishing industries have ventured into the processing of products with added value based on seafood, including shrimp, a product with the highest export, making hamburgers, sausages and others. In this research, a type II shrimp sausage enriched with rice bran was developed in order to replace soy protein having a product without allergens. Rice bran is a product with little commercialization, but it can be used thanks to its fiber content. For its development, restrictions were established based on a reference formula, complying with INEN 1338:2012 standard as requirements for the production of meat products, which were entered into the Design Expert 11 statistical program, generating a total of 16 combinations; Subsequently, a tasting was carried out with 15 untrained panelists but who frequently consume shrimp and sausages; the formula with 80 % shrimp, 0 % soy protein and 2 % rice bran was the most suitable for the panelists and coincided with the optimization performed by the statistical program. The new product was characterized physically, chemically and microbiologically, complying with Ecuadorian regulations. It is concluded that the use of rice bran does not affect sensory desirability, obtaining a nutritious and viable product for its commercialization.