Sustitución de ajo de bulbo (allium sativum) por ajo de monte(mansoa alliacea) como saborizante y antimicrobiano natural en la elaboración de salami cocido.

Abstract

The different levels of wild garlic (0.2, 0.3, 0.4, and 0.5%) were evaluated in the production of cooked salami, with four repetitions for the treatment and an experimental unit size of 2kg in the Meat Production Center of the Faculty of Animal Sciences of the ESPOCH. For the analysis of mean differences of Bromatological Results A completely randomized design was applied, using the Tukey test (P˂0.05) for mean separation; test subjective response Witting (2001) for Statistical descriptive sensory evaluation for microbiological analysis. Bromatological content was not statistically affected by the addition of wild garlic; just as the presence of microorganisms was insignificant to meet the requirements of the standard INEN 1338 Meat and Meat products. Conditions (2016). In sensory analysis color control treatment present a clear coloration, while the other treatments showed a gradual darkening. The odor control treatment was usual characteristically, while other treatments were slightly noticeable except the T3 was an intense characteristic taste of T0 received a rating of very lovely however the rest of the perception treatments was nice. According to the hedonic table, acceptability showed that control treatment was evaluated as I like a lot, while other treatments were considered as little as I like. Prepare cooked salami is recommended with wild garlic adding a natural dye that is attractive because of the consumer, this to mask the greenish color that gives the garlic to exceed 0.4% levels because of their chlorophyll content.