Evaluación de la calidad e inocuidad de salchicha elaborada con camarón, corvina y harina de quinua.

Abstract

The objective of this study was to analyze the quality and innocuousness obtained by adding quinoa flour to the sausage made with white shrimp and king clip at different levels (2, 4, and 6%). A completely randomized design (CRD) with four replicates per treatment including a control one was used, and the experimental unit was l.5 Kg. From the results obtained in the proximal analysis, the addition of quinoa flour at different levels shows highly significant differences (P < 0.01) in all the parameters analyzed affecting the quality of the sausage. The addition of 6% showed better results in protein, fat, moisture, and ash. The microbiological values complying with the INEN 1338 regulation showed minimum presence of Escherichia coli and Staphylococcus Aureus and a total absence of Salmonella; therefore, it is an innocuous and suitable product for human consumption. The cost of production and performance showed better results when adding 6% of quinoa flour since it is a meat extender reducing cost and increasing the performance of the final product; however, the sensorial results show significant differences because the addition of quinoa flour to the sausage do not show statistical changes in parameters, such as smell, color, and taste, whereas the texture changes. The worst result was the treatment in which the quinoa flour was not added. It can be concluded that the best results in all the analyzed parameters were obtained in the treatment with 6% of quinoa flour ensuring quality and innocuousness of the final product. It is recommended to carry out further studies on processed seafood products.