Evaluación de distintos niveles de cilantro de monte (Eryngium foetidum L.) en chorizo paisa.

Abstract

The objective of the research was to evaluate the different levels of cilantro de monte (Eryngium foetidum L.) in the chorizo paisa. The product was processed in the meat plant at the department of Animal Sciences of the Escuela Superior Politécnica de Chimborazo. Bromatological characteristics such as protein, fat, ash and moisture and microbiological characteristics such as mesophilic aerobes, Escherichia coli, Staphylococcus aureus and Salmonella were evaluated. In the sensory area, an affective test, a 5-point hedonic scale, was applied to 100 panelists. In economic terms, the Benefit/Cost indicator was used. For data analysis, we used the statistical software InfoStat, applying a completely randomized design (CRD) with the Tukey test for separation of means (p<0.05). In the bromatological parameters there was no significant effect when using different concentrations. In the sensory analysis all treatments reported a valuation of 4 Me likes moderately, The bacterial growth was found within the allowed range according to the standard (NTE INEN 1338, 2016). In addition, the economic analysis determined that the different levels of bush cilantro do not influence the profitability of the product, thus having a B/C of $ 1.38 for all treatments. It was concluded that 0.6% of cilantro de monte has the greatest impact on the chorizo paisa, as it has 41% of consumer preference, and it is recommended to continue with the research and use this percentage of cilantro in the preparation of different types of sausages.