Elaboración de salame cocido con diferentes niveles de carne de alpaca (vicugna pacos)

Abstract

Different levels of alpaca meat (20, 40 and 60%) were evaluated in the preparation of cooked salami in front of a control (0%), in the Meat Production Center of the Faculty of Animal Science, of Escuela Superior Politécnica de Chimborazo 4 repetitions were performed per treatment under a Completely Random Design, being the size of the experimental unit of 2 kg with alpaca meat, beef, pig meat, pig fat, additives and other condiments. Determining that the substitution of beef by alpaca influenced the physical chemical analysis of the finished product, reporting that the protein content presented significant statistical differences (P <0.01) where T3 treatments with 60% and T2 with 40% alpaca meat contains a higher percentage compared to T1 with 20% and control. Regarding the microbiological analysis, minimal presence of Escherichia coli and Staphylococcus aureus were found and total absence of Salmonella, which do not exceed the limits established by the INEN 1338 standard, being considered a food suitable for human consumption. Sensory characteristics were evaluated such as appearance, color, taste and smell where all treatments did not show statistical differences (P> 0.05), reaching a very good rating. The economic analysis was determined where the cost benefit is $ 1.30, mentioning that the elaboration of a sausage replacing beef with alpaca meat is very profitable and beneficial for the consumer. It is recommended using the formulation of 40 and 60% of alpaca meat in the preparation of cooked salami since the protein content is high and low in fat.