Utilización de la carne de alpaca como materia prima para la elaboración del chorizo español en la ciudad de Riobamba. 2014

Abstract

The objective of this research was to develo pan alpaca meat sausage spanish type with aceptable organoleptic characteristics, the same as was done in the workshops of the gastronomy school, school of public health, at the ESPOCH. Three conbinations were performed: 50% alpaca meat and 50% pork meat, 75% alpaca meat and 25% pork meat and 90% alpaca meat and 10% meat pork. Using in the three formulations seasonings and natural species to raise its organoleptic characteristiocs, using classical techniques and standards for the preparation of sausages. A bromatological test was performed to the alpaca meat sausage, in which it was posible to identify nutritional values that our product provides as protein (19.15%) fat (10.46%),moisture (66.16), and ashes (4.54%), being a product suitable for human consumption. It was dternined that the formulation with greater acceptability was the T1 treatment which was conposed of 50% alpaca meat and 50%pork meat. After applying a test of acceptability to the 6th semester gastronomy school students, using the hedonic scale on 5 parameters, (1) really like (2) I like (3) I do not like nor dislike (4) I dislike (5) I dislike very much. And thus reaching a total of 70% aceptabiity of the product bemoming a product of higher grade of aceptance for the testers.