Elaboración de un snack de carne de res con proteína vegetal hidrolizada como potenciadora del sabor.

Abstract

The objective of the present research was to elaborate a beef snack with hydrolyzed vegetable protein (HVP) as a flavor enhancer. Salonillo and different treatments (0.6, 1.2 and 1.8% HVP) were used with four replicates for each one and were evaluated against a control (without HVP). A completely randomized design was applied, and Tukey's test was used at a significance level of (P≤0.05). For sensory analysis, the Witting 1981 rating test was used. In the physicochemical characteristics, it was reported that there were no statistical differences between treatments for moisture, total solids, fat and ash, i.e. hydrolyzed vegetable protein did not influence these evaluated parameters; while in protein content, highly significant differences were observed. The percentages increased as the levels of HVP increased as well. In microbiological terms, it was reported that there was an absence of E. Coli and Salmonella, while Staphylococcus aureus were present in minimal quantities below the requirements of INEN 1338. The sensory characteristics such as appearance, color, flavor and texture were statistically different, with the highest evaluation in the treatments 1.2 and 1.8% of HVP, reaching values between 3.28 and 4.18 points out of 5 points, equivalent to good and very good, respectively. Therefore, it is concluded that the addition of HVP in the beef snack increases the protein but did not influence the other physicochemical parameters in addition to a good acceptance of treatments 2 and 3 and, the use of hydrolyzed protein (HVP) is recommended.