Sustitución de la grasa de cerdo por pulpa de aguacate (Persea americana mill) en la elaboración del pastel mexicano

Abstract

An alternative to improve the nutritional quality in meat products is to replace animal fat with vegetable oil. Taking into account this consideration, the present investigation aimed to replace pork fat with avocado pulp at levels of 7, 14 and 21% in the Mexican cake. This study was carried out in the meat plant of the Faculty of Animal Science of the Higher Polytechnic School of Chimborazo and it was compared to a control treatment with four repetitions and a size of the experimental unit of 1 Kg. For the analysis of the means difference in the organoleptic results, a completely random design was applied using the Duncan test with a probability less than 0.05, descriptive statistics for the microbiological analysis and the T2 treatment was chosen that contains 7% of pork fat and 14% avocado pulp for bromatological analysis. In the sensory analysis, the attributes of color, smell, taste and appearance were evaluated, which did not show significant differences when applying avocado pulp with a rating of "very good" according to the assessment scale in all treatments; the presence of microorganisms such as mesophilic aerobes and total coliforms was evident in all treatments. Fecal coliforms were not evidenced. Therefore, it meets the criteria of the INEN 1338 Meat and Meat Products Standard. It is concluded that it is possible to substitute pork fat for avocado pulp in Mexican cake to obtain a functional food that contributes to enhancing health. It is recommended to use avocado pulp in the Mexican cake in different proportions to help counteract the harmful effects in the pork fat.