Elaboración de mortadela de pollo utilizando harina de atzera (Canna índica L) 2014

Abstract

The present investigation aimed at elaborating chicken baloney using three levels (25, 35 and 45%) of atzera flour (Canna indica L). In this investigation,ingredients were combined in each one of the treatments accurately. Then the acceptance test was applied to students and teachers of the Gastronomy Shool belonging to “ESPOCH”. The bromatological and microbiological analysis was done and the pH was determined in the 25% of atzera flour containing-chicken baloney. From the bromatological analysis results, chicken baloney has 14,36% of protein, 6,12% of fat, 1,20% of humidity, and 3,18%of fiber. Atotal value of 7,51% was gotten in pH. Aerobic Mesophiles 300 UFC/kg in the level of 25% containing atzra flour, 700 UFC/g in 35% of atzera flour and 450 UFC/g for 45% atzera flour were found when analyzing the chicken baloney with atzera flour microbiologically. Escherichia Coli was not found in 25, 35, and 45% of atzera flour. Salmonella was not found in 25, 35 and 45% of atzera flour according to the microbiological analysis. Of the obtained color tasting results, treatment with 25% of atzera flour got accepted the most. 83 tasters out of 112 rated it with 74,11% for Rosy.Treatment with 25% of atzera flour was the most accepted in smell which was rated by 71 tasters out of 112 with 63,39%. About texture, tasters claimed that baloney with 25% of atzera flour had normal texture that is tos say, 54 tasters out of 112 with 48,21% and 51 tasters with 45,54% said that baloney had “juicy” texture. According to the rating scale, “I like it” was rated with 38,39% by 43 tasters, “I like it a lot” was rated with 26,49% by 30 tasters, and “I like it a lot” got rated with 16,07% by 18 tasters.