Elaboración de salchichón con diferentes niveles de carne de camarón.

Abstract

Different levels of shrimp meat (20, 40 and 60%) were evaluated compared to a control (0%) in the production of sausage. This process was carried out at the Meat Production Center of the Faculty of Livestock Sciences, of the Higher Polytechnic School of Chimborazo. Four repetitions per treatment were applied under a Completely Randomized Design. The size of the experimental unit was 1 kg. The substitution of beef for shrimp influenced the proximal analysis of the product which reported differences between treatments; the best level was T3 in moisture content with 56.05%, while the protein contribution obtained around 18.03% and fat 14.74 %, which meet the requirements of the NTE INEN 338 standard. Regarding the technological analysis, both the water retention capacity (WRC) and the emulsion capacity (EC) were decreasing due to the fact that the protein content was also reduced, but nevertheless a good performance could be observed in T3. In the microbiological analysis there was a minimal presence of Escherichia coli, and Staphylococcus aureus and a total absence of Salmonella, which did not exceed the limits established in the same Ecuadorian standard NTE INEN 1338. Therefore, it is a food suitable for human consumption. Sensory characteristics such as appearance, taste and smell reached a very good score for T3 with 60% of that meat, unlike color, which did not present statistical differences between treatments. In the economic analysis, the cost/benefit was $ 1.20 for all treatments, which indicates that the elaboration of a sausage with shrimp meat is very profitable and beneficial for consumer’s health. It is recommended to use the 60% shrimp meat formulation in the preparation of salami as the protein content is high and it is also low in fat.