Desarrollo de salchicha de cuy (Cavia porcellus) con el uso de harinas de mashua (Tropaeolum tuberosum) y de arroz (Oryza sativa) como extensores cárnicos.

Abstract

Meat industries in Ecuador have ventured into the processing of value-added products base don meat that provide a high nutricional value, improving the consumer’s diet. In this research, a guinea pig sausage is developed with mashua and rice flour as a meat extenders. For the development of the product, restrictions were established base don the reference formula, complying with current regulations for the production of meat products, which were entered in the statistical program of Desing Expert 6, generating a total of 14 combinations; of which 30 % were considered processed and evaluated by a semi-stimulation sensory panel, which allowed generating a QDA and optimization in the statistical program. The formula with 50 % guinea pig, 5 % mashua flour, 5 % rice flour was the most suitable for the tasters and coincided with the optimization carried out by the statistical program. The new product was analyzed physically, chemically and microbiologically and therefore these were found within the range allowed by the Ecuadorian standard. It is concluded that guinea pig sausage is very sensory aceptable as long as its mashua content is not higher tan of rice flour. The cost benefit of the product was 1.42, which indicates that a profito f 0.42 cents Will be obtained for each dollar of investment.